Anona

• Leek with Chocolate Sauce: Anona features an unconventional dish combining leek with chocolate sauce, an unexpected pairing that has received rave reviews for its surprising harmony.

• Cocktails by a True Mixologist: Beyond wine, Anona offers inventive cocktails crafted by a skilled mixologist, with unique creations such as the "Potager Inattendu" (rum, artichoke, cucumber, parsley, olive oil, egg white) and the "Xérophyte" (mezcal, agave syrup, lime, coriander, bird pepper).

• Use of Brined Sakura Leaf as Seasoning: In a standout main course, the South-West French sweetbread is seasoned with a brined sakura leaf, which is crumbled to add a distinctive flavor and saltiness to the dish, showcasing Anona's creative approach to seasoning.

The most honored or signature ingredients at the Michelin-starred restaurant Anona in Paris are:

• Leek: Used notably in a signature dish paired with a chocolate sauce, creating an unexpected but harmonious flavor combination that has received rave reviews for its subtlety and creativity.

• Monkfish: Featured as a perfectly seared main ingredient, served with a delicate sauce to enhance its natural flavors, showcasing the chef’s skill in highlighting the purity of the seafood.

• Asparagus: Highlighted especially in vegetarian dishes, often combined with citrus elements like yuzu or lemony coulis, providing fresh, bright acidity and texture contrasts.

• Mushrooms (including oyster mushrooms): Used for their natural umami, although some critiques suggest the restaurant could enhance their flavor extraction further.

• Local seasonal vegetables: Emphasized throughout the menu, reflecting Anona’s commitment to sustainability and sourcing from local farmers, transforming simple ingredients into refined, vegetable-forward dishes.

These ingredients are significant not only for their individual qualities but also for how Anona’s chef creatively combines them with unexpected elements (like chocolate with leek or citrus with asparagus) to produce delicate, balanced, and innovative dishes that emphasize texture, acidity, and freshness. The focus on local, seasonal produce underpins the restaurant’s sustainable philosophy and culinary artistry.

Tasting Menus

• Signature Menu: 6 courses, €135 per person
• Peregrination Menu: 8 courses, €175 per person

Lunch Menu

• Initiation Menu: 3 courses, €65.00
• Experience Menu: 4 courses, €85.00
• Signature Menu (same as dinner menu)

Dinner Menu

• Signature Menu (same as lunch menu)
• Peregrination Menu (same as lunch menu)