Thibaut, how would you describe your cooking style?

I’d say that I go with the times. I try to be creative and give my guests a unique experience. My fully ecological cooking style and ethical spirit run like a common thread – not only throughout my work, but throughout my entire life.

What's your favourite dish to make?

I like to cook meat and fish, but my favourite dishes are the ones with veggies. They make my creativity grow.

What is your favourite ingredient to work with?

I use a lot of peppers and spices because those help to link between different flavours in the dish. You can travel the world just by sitting at a dinner table. And you don’t risk getting a sunburn.

Who is one of your top suppliers or producers?

I work a lot with Bottes en Ville, they are the direct suppliers of some of the best producers in the Paris area. They supply me with vegetables, cream and all other kinds of local products.

What is the biggest challenge you’ve faced in your culinary career?

Starting my restaurant Anona was very exciting, but also the hardest challenge in my career. I started from nothing and wanted to become an ethical player.

Which gastronomic trend are you excited about the most?

Ecological gastronomy is the most exciting to me, it’s like a completely new universe. The more limits you have, the bigger your creativity becomes.

If you could only eat one dish for the rest of your life, what would that be?

I guess I would choose eggs. They’re healthy and there are infinite ways to prepare them.

Thank you, Thibaut.