Anto... as in Anthony Bisquerra, who, as you may remember, held two MICHELIN stars at La Table de l'Alpaga in Megève. Originally from France's South-West, he worked for a time in Bordeaux and La Rochelle. The chef fell in love with Haute-Savoie, its mountains and lakes. He tells this story at his establishment, in Annecy's old town, in a harmonious decor of whitewashed walls, wood and stone. His cuisine is a skilful balancing act, juxtaposing Savoie with other regions that he knows well. For example, popcorn flirts with Espelette chilli pepper, or fir buds with leek and trout gravlax; for dessert, chocolate and piquillo pepper confit ice cream find their perfect match in the spicy smoked sriracha powder.