Anthony Bisquerra named Grand de Demain 2025 at the Gault&Millau Tour Auvergne - Rhône-Alpes

Nell Giroir | 2/3/25, 4:02 PM

The chef of Annecy's Anto restaurant was named Grand of Tomorrow at the Gault Millau Tour Auvergne - Rhône-Alpes

" It's a childhood dream, when you're a kid you see all these chefs, and today it's me, and at home too ". Anthony Bisquerra, chef atAnto (2 toques) was named Grand de Demain 2025, at the Gault&Millau Tour Auvergne - Rhône-Alpes. The event was held on Monday February 3, 2025 in Collonges-au-Mont-d'Or.

The restaurant's history

After more than 20 years working in prestigious establishments, palaces and major resort hotels, chef Anthony Bisquerra felt the need to refocus on a more intimate, authentic cuisine, to open an address in his own image: " I've won some great awards, but I wanted to get back to basics ". at 38, he decided to open Anto, a restaurant far removed from the conventions of the gastronomic world: " The aim was to break those codes. This convivial approach extends to the dining room, where the chef doesn't remain confined behind his stoves and doesn't hesitate to bring the plates himself: " When you go to Anto, it's good to see him too ".

As for the location, Annecy was the obvious choice: "I'll always remember, it was December 15, 2023, and I told them 'this is it'". It was a gamble that surprised those around him, but one he fully accepted, attracted by the proximity of local producers and the desire for a more balanced lifestyle, without the constraints of the resort seasons.

At Anto, he offers his first menu at 39 euros (starter, main course, dessert), with the aim of making his cuisine more accessible, both in terms of products and price. His menu reflects his background: " I lived in the southwest, by the ocean, and for seven years in the mountains, so there are products that are very dear to my culinary identity ".

An unexpected but well-deserved distinction

Open since October 2024, the restaurant was only a few months old when the news broke: " It's great, but at the time I thought 'it's only been three and a half months' ". A distinction he wasn't expecting any time soon, but one that confirms him in his approach: " It feels good and it's reassuring, you tell yourself you're heading in the right direction ".

▶ Read the full portrait of chef Anthony Bisquerra in the Têtes d'affiche section of the Auvergne - Rhône-Alpes guide on sale this Thursday, February 6, 2025.

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