Born in Haute-Loire, François Gagnaire knows from an early age that he would be a cook. He worked alongside great chefs such as Alain Chapel, which he describes as "a very, very great cook with big heart, left too soon," Pierre Gagnaire, with whom he worked in three houses and he considers "certainly the greatest artist of the contemporary kitchen, extremely sensitive," or Guy Lassausaie and Philippe Chavent.
François wrote a new chapter in his culinary history with the opening of his Anicia bistro at 97 rue du Cherche Midi in the 6th arrondissement. Anicia, this name was not chosen randomly. This is the Latin name of the ancient Roman city of Puy en Velay, and the name of the green lentil of Puy, first AOP legume.
In a refined and warm decor, conceived and realized by designer Pascal Michalon, François Gagnaire will allow to provide the big Paris, a postcard in color - and flavor - of the Haute Loire and Auvergne. Far from the gourmet kitchen he held previously, François Gagnaire wants Anicia a bistro kind, warm, modern and clean. The feature - Nature - to define his cuisine at Anicia hinted at his choice in the products, their provenance and quality. Indeed, Francis wished to highlight Haute-Loire agricultural products. Therefore, he directly provides from small producers and suppliers of the region. He also favors short circuit and works mainly fish from small boats and French meat of reasoned farming. This strong collaboration with these men brings a certain authenticity to his kitchen.
Through his cuisine, François cultivates taste cult, simple and good ; with fresh, regional and seasonal products.
Copyrights : © Géraldine Martens