{"id":16625,"date":"2026-06-17T14:36:06","date_gmt":"2026-06-17T12:36:06","guid":{"rendered":"https:\/\/numero.insinio.fr\/anicia-the-authentic-restaurant-that-celebrates-auvergne-gastronomy\/"},"modified":"2026-06-17T14:36:09","modified_gmt":"2026-06-17T12:36:09","slug":"anicia-the-authentic-restaurant-that-celebrates-auvergne-gastronomy","status":"publish","type":"post","link":"https:\/\/numero.com\/en\/lifestyle-en\/food-en\/anicia-the-authentic-restaurant-that-celebrates-auvergne-gastronomy\/","title":{"rendered":"Anicia Paris, the authentic restaurant celebrating Auvergne cuisine"},"content":{"rendered":"\n<div class=\"wp-block-cb-carousel cb-single-slide\" 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class=\"wp-image-14\"\/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\tdata-wp-bind--aria-label=\"state.thisImage.triggerButtonAriaLabel\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.thisImage.buttonRight\"\n\t\t\tdata-wp-style--top=\"state.thisImage.buttonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button>\n                    \n                    <\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-cb-slide\">\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;6a51f9576f00d&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"6a51f9576f00d\" class=\"wp-block-image size-medium-large wp-lightbox-container\">\n                    <img decoding=\"async\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on--pointerdown=\"actions.preloadImage\" data-wp-on--pointerenter=\"actions.preloadImageWithDelay\" data-wp-on--pointerleave=\"actions.cancelPreload\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" src=\"https:\/\/numero.com\/wp-content\/uploads\/2024\/05\/Tarte20Lentille20Badiane20C2A920GC3A9raldine20Martens.jpg\" alt=\"\" class=\"wp-image-15\"\/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\tdata-wp-bind--aria-label=\"state.thisImage.triggerButtonAriaLabel\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.thisImage.buttonRight\"\n\t\t\tdata-wp-style--top=\"state.thisImage.buttonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button>\n                    \n                    <\/figure>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Authentic Auvergne gastronomy in central Paris<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">After learning the ropes with great chefs, such as <strong>Alain Chapel<\/strong> and <strong>Pierre Gagnaire<\/strong>, <strong>Fran\u00e7ois Gagnaire<\/strong> opened his first restaurant in Le Puy en Velay in 2001. A gastronomic restaurant that even won a <strong>Michelin<\/strong> star five years later, thanks to a seasonal and uncompromising cuisine, which was nevertheless closed in 2014 following a disagreement with the city&#8217;s town hall. Very quickly, the chef from Haute-Loire plans to open a new address, this time in the heart of the capital. There, he opened <strong>Anicia<\/strong>, as a reference to the Latin name of the ancient Roman town of Le Puy en Velay. A Parisian bistro that he describes as a &#8220;natural table&#8221; dedicated to showcasing the best products of his region of origin.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the heart of the Saint Germain des Pr\u00e9s district, rue du Cherche-Midi, in <strong><a href=\"https:\/\/numero.com\/en\/fashion\/fashion-week-en\/the-trendy-spots-to-go-out-during-the-paris-fashion-week\/\">Paris<\/a><\/strong>, the chef unveiled his little nugget in November 2015. Since then, Fran\u00e7ois Gagnaire has offered a menu including a minimalist selection of recipes made up of local products from short circuits, which he highlights in their raw essence. A committed approach and a responsible menu have even earned it the Eco-table label, which has been promoting eco-responsible restaurants since 2019. On the menu &#8211; which changes every month &#8211; the address offers three starters, three main courses (always including a vegetarian dish), a selection of cheeses and three desserts, in addition to a gourmet coffee.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The chef&#8217;s specialities<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The meal begins with the chef&#8217;s specialty, <strong>Velay\u00ae Caviar<\/strong>, made with green lentils from Le Puy (the first legume to have been labelled PDO) and crab meat, garnished with lentil flour blinis. As for the starters, there is a delicious vegetable milk velout\u00e9 made of wild mushrooms and wild herbs, or a p\u00e2t\u00e9 en cro\u00fbte &#8220;vice-champion du monde 2011 V\u00e9rot&#8221;, no less. For the main courses, vegetarians and vegans will be able to enjoy exquisite vegetables, mushrooms and fruits from the Indian summer (which can contain up to twenty-five ingredients), and meat lovers will be able to taste the candied peasant bacon, accompanied by Galabar blood sausage and apple cabbage fondue, an ultra-comforting dish with authentic flavors.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Then, it is impossible not to continue the meal by testing the Auvergne cheese platter by Anicia, and more particularly, one of their signature products, like peasant cheese matured with artisous, typical of the Haute-Loire, accompanied by a hay bread with an addictive taste. Finally, the address offers beautiful desserts to end gently, such as a surprising dessert mixing chocolate and mushroom or a tiramisu revisited with verbena. For those who just want a snack like in childhood, <strong>Anicia<\/strong> also opens its doors in the afternoon to offer a beautiful selection of organic juices, teas and infusions embellished with ultra-gourmet cakes and pastries, such as honey madeleines, small verbena puffs or a lentil flour flan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Anicia Paris, 97 rue du Cherche-Midi, Paris 6th arrondissement.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Authentic Auvergne gastronomy in central Paris After learning the ropes with great chefs, such as [&#8230;]<\/p>\n<p><a class=\"btn btn-secondary understrap-read-more-link\" href=\"https:\/\/numero.com\/en\/lifestyle-en\/food-en\/anicia-the-authentic-restaurant-that-celebrates-auvergne-gastronomy\/\">Read More&#8230;<span class=\"screen-reader-text\"> from Anicia Paris, the authentic restaurant celebrating Auvergne cuisine<\/span><\/a><\/p>\n","protected":false},"author":22,"featured_media":12968,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[95,94],"tags":[2490,2488,2486,1776,1779,2485],"class_list":["post-16625","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-en","category-lifestyle-en","tag-eco-table-en","tag-food-en","tag-francois-gagnaire-en","tag-new-restaurants","tag-paris-restaurants","tag-pierre-gagnaire-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Anicia Paris: Authentic Auvergne cuisine in Paris<\/title>\n<meta name=\"description\" content=\"At Anicia, chef Fran\u00e7ois Gagnaire honours his native region through an authentic menu revisiting the great classics of Auvergne gastronomy.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/numero.com\/en\/lifestyle-en\/food-en\/anicia-the-authentic-restaurant-that-celebrates-auvergne-gastronomy\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Anicia Paris: Authentic Auvergne cuisine in Paris\" \/>\n<meta property=\"og:description\" content=\"At Anicia, chef Fran\u00e7ois Gagnaire honours his native region through an authentic menu revisiting the great classics of Auvergne gastronomy.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/numero.com\/en\/lifestyle-en\/food-en\/anicia-the-authentic-restaurant-that-celebrates-auvergne-gastronomy\/\" \/>\n<meta property=\"og:site_name\" content=\"Num\u00e9ro\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/numeromagazine\/\" \/>\n<meta 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