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Parisian address offering original, modern, and refined specialties, an assortment of cheeses, and a dessert.
François Gagnaire has designed this "natural" bistro, in reference to his native Auvergne region. His address features the specialties of Puy-en-Velay to which the chef brings originality, modernity and refinement. For starters, the duck foie gras dodine, followed by the fine pigeon and foie gras pie. The shallot confit and the Rouen sauce that accompany it are a real delight. Finally, the "Imbert" chestnut, confit flanked by a cream of Auvergne whisky and a Jerusalem artichoke ice cream is a delight!
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Members' reviews on ANICIA
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Plats raffinés, équipe aux petits soins !
A tester absolument !
Très raffiné
L’entrée au foie gras était succulente
Le plat (poulpe au chorizo) était parfait
L’assortiment de fromages était parfait avec le pain au foin
Enfin, une note chaude pour finir le repas avec une verveine citronnée
Superbe
La carte des vins est bien remplie de pépites sans pour autant être excessif en termes de prix