After briefly participating in the 13th season of Top Chef, Thibaut Spiwack has rocketed to fame in the world of Parisian gastronomy. He's even become the consulting chef for the cult series Emily in Paris for the last two seasons (which might be worth watching just for the quality of the dishes that pass by). Until November 29, he invites you to his restaurant Anona to taste a menu straight from the world of the most Parisian of Americans.
A 2-Star Menu
It's not uncommon to salivate while watching Emily in Paris. This is often due to the beauty of the cast (à défaut de leurs qualités de jeu). But the .more often, it’s really about the deliciousness that wafts from the plates we see passing by. And we have to say, while Gabriel is doing his best to hunt for his Michelin star, Thibaut Spiwack has already reached that Grail. And the cherry on top? He even has a green star, which rewards the most committed chefs.
Voir cette publication sur Instagram
Until the end of the month, the chef who fought alongside Louise Bourrat in the brigade of Hélène Darroze is offering a temporary lunch menu, showcasing the chef Gabriel's most beautiful creations. For this special occasion, he has crafted a 4-course menu, at €65 per person, featuring an impressively detailed rendition of 3 iconic dishes from the series. And for dessert, the cherry on top — or on the hat, if you prefer — his pastry chef Pierre Boré has designed a dessert shaped like the famous red beret of Emily.
Plates as beautiful as Emily's outfits
With this unique meal, the chef — who, in addition to being a culinary consultant, has also served as a hand double in some scenes — hopes to revisit “with cr...
cute; activity and elegance the art of living in the French way », as indicated on the restaurant's Instagram account. And we must say that, just from the photos, it looks rather successful, since the dishes, with their beautiful colors and sleek design, make our mouths water.Voir cette publication sur Instagram
During the meal, you'll start by enjoying a toasted brioche with shellfish and marine ice cream. The experience continues with the flower tart, light cream with brillat-savarin, and green tomato confit (and honestly, it's by far the dish that excites us the most). Next up is the perpetual mushroom, black truffle cream, and pepper condiment. And to top it all off, there's the beret of Emily, made with vanilla cream, apple confit, salted butter caramel, and hazelnut shortbread. Yes, yes!
Anona
80, boulevard des Batignolles – 17th
Until November 29, 2024
More info
