Anthony Bisquerra's good addresses

Chef Anthony Bisquerra recently opened his own restaurant, ANTO (2 toques), in the heart of Annecy's old town. After a long career at La Table de l'Alpaga in Megève, he chose to settle in Haute-Savoie, a region he is particularly fond of. In his quest for an authentic culinary experience, Anthony Bisquerra focuses on locally sourced products, reflecting his attachment to the Savoyard terroir. This approach is reflected in his meticulous selection of wines and regional cheeses, as well as in his choice of tableware, which favors pieces made by a local ceramist. Discover her favorites.

Campagne Boulangerie, Annecy

in Annecy, Campagne Boulangerie, run by Alexis Jobard, occupies a special place in Anthony Bisquerra's kitchen. "We met when I arrived in Annecy just over a year ago," says the chef. "I bought the restaurant and he bought the bakery at the same time. He's originally from the Basque country, like me." From this meeting was born a collaboration based on exchange and tasting, with a shared desire to prioritize proximity and quality. At ANTO, the chef offers only farmhouse bread: "A big loaf that weighs about 1 kg, it reminds me of the taste of the bread I ate as a child at my grandparents' house." Another key advantage for Anthony Bisquerra: flexibility and freshness. "I can have my midday bread in the morning, and my evening bread in the afternoon", he stresses. This demand for quality is reflected in every detail of his restaurant.

• Where to buy? Campagne Boulangerie, 6 rue président Favre, 74000 Annecy

Tableware from Atelier du Prunier, Thônes

L'Atelier Prunier, run by Nadia Belfer, is a key element of ANTO restaurant's visual identity. "She did all the dishes for me," explains Anthony Bisquerra, who had already worked with her at L'Alpaga. Committed to product-based cuisine, he wanted personalized tableware, with unique, authentic pieces. "She did a bit of what she wanted, because she knows me, she knows my cooking and where I wanted to go."

• Where? Atelier du Prunier, 9 allée de Chantegrillet, 74230 Thônes

Woodworking at Atelier Gouj, in the Alps

Atelier Gouj, founded by Pierre and Nina, brings a natural, artisanal touch to ANTO's world. "They're wood turners, and I met them at L'Alpaga too," says Anthony Bisquerra. When he found his restaurant in Annecy, he immediately invited them to come and discover the place: "I asked them to come and eat, and I know they're into a bit of wacky stuff too. I wanted a natural spirit, and that's how the restaurant's decor came about," explains the chef. Trained carpenters, Pierre and Nina created tables in oak or walnut, bringing warmth and authenticity to the space. But their work didn't stop there: "We made a hut at the bottom of the garden for the toilets, and they renovated a workbench to make a work surface", Anthony Bisquerra explains. Their know-how and creativity also gave rise to a magnificent heated beechwood table, the restaurant's signature feature. This local, artisanal approach is fully in line with ANTO's philosophy.

• Where to find us Atelier Gouj, website

La Cave du Parmelan, Annecy

La Cave du Parmelan, run by Jean-Christophe Iffrig, is a must for Anthony Bisquerra. "He was a sommelier at L'Alpaga, and each of us wanted to set up our own business," explains the chef. As fate would have it, Jean-Christophe also found his own premises in Annecy's Parmelan district, while Anthony took over his restaurant. Together, they built up the restaurant's wine list, with no fewer than 180 references right from the opening. "He knows my cooking by heart, so it made perfect sense to continue working with him," confides Anthony Bisquerra. But their collaboration doesn't stop there: Jean-Christophe himself comes to serve every Friday and Saturday evening, guaranteeing perfect harmony between food and wine.

• Where to find us La Cave du Parmelan, 38 avenue du Parmelan, 74000 Annecy

La crèmerie-fromagerie Guibert, Aix-les-Bains

Crèmerie Fromagerie Guibert, run by Romain Guibert, plays a key role in ANTO's cheese selection. "We met during the Toquicimes festival in Megève," recalls Anthony Bisquerra. A MOF cheesemaker, Romain is a passionate expert with whom the chef had a wide-ranging discussion about sourcing, producers, animal welfare, and the importance of knowing what we buy and what we eat. Convinced of his expertise and approach, Anthony Bisquerra quickly wanted to collaborate with him: "I contacted him again to collaborate so he could make me a cheese plate, and I let him be completely free." Romain adopts a "down to earth" approach, favoring in-depth knowledge of each producer, rather than settling for a vast array of cheeses. "He knows all the producers behind the cheeses," emphasizes Anthony.

• Where to buy? Crèmerie Fromagerie Guibert, 8 square Jean Moulin, 73100 Aix-les-Bains