The story
At 14 Faubourg Sainte-Claire, in Annecy’s old town, ANTO is the first restaurant where chef Anthony Bisquerra is truly his own master. After five years in Megève and a career that took him from Bordeaux to La Rochelle, he opened his doors in October 2024. His cooking is what he calls “cuisine identitaire d’un chef libre” – cuisine that expresses a free chef’s identity, built on connections with local artisans between the lake and the Mont-Blanc massif.
Anthony Bisquerra was born in Bordeaux in 1986. His apprenticeship with Gilles Bernaud and Jean Ramet, followed by stints at Christopher Coutanceau and Les Sources de Caudalie under Nicolas Masse, gave him a solid grounding. In 2017 he took his first head chef position at L’Alpaga in Megève. That mountain experience shaped his approach. Now, at ANTO, he describes his freedom: to put sharing plates at the centre of the table, to push the level of detail on certain dishes, and to welcome guests to share his cuisine and his story.
ANTO’s “Balade Gourmande” is a seasonal menu that changes with the market. At lunch, you can choose from two to four steps – from 33€ to 52€ – while dinner offers a four-step (58€) or six-step (75€) option chosen by the chef. The meal begins with “Préambules”: an endive with curry, a pea and artichoke with hyssop, or a seaweed with hazelnut and sorrel. Then come “Pâturages” – a selection of aged cheeses – and “Douceurs” like chocolate with piquillo peppers and walnuts, or goat’s cheese with balsamic and sage. Each plate reflects the chef’s modern cuisine, precise yet generous.
In 2026, Michelin awarded ANTO a Bib Gourmand, recognising good quality, good value cooking. It’s a fitting nod to a restaurant that balances ambition with accessibility, where the cooking is personal and the setting is relaxed. Whether you come for a weekday lunch or a longer evening meal, you’ll find a kitchen that knows exactly what it wants to say – and says it with quiet confidence.
Recognition
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