Sustainability at any cost
A man of action, energy, and prestige, chef Tibault Spiwack conceived of Anona much in the same way that he designs his plates: with precision, discernment, and intelligence. “I was disgusted by the amount of waste I saw in other restaurants, and by the lack of consideration shown towards the restaurant staff,” he says. “I envisioned a restaurant where respect would be central to everything we did: that is, respect for the staff, respect for our customers, and respect for the environment.” Spiwack’s eco-friendly commitments are evident in every aspect of the restaurant, from the “green” energy used in the kitchen to the recycled water dishwashing system. The menu features a small selection of gourmet plates that attest to the chef’s audacious creativity.
- Author: Maëva Terroy / Jeanne Bourdier
- Photos: Maud Argaïbi
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