Blossom Restaurant

Chef Anaïs Foray creates innovative cuisine that is as healthy and responsible as it is flavorful and indulgent. Anaïs Foray has already been awarded the Trofémina Prize, which recognizes exceptional women. This recognition recognizes her talent and passion for her craft, which has guided her throughout a flawless career, from her training at the Institut Paul Bocuse and then alongside some of the greatest names in gastronomy, from her native Auvergne to Dubai and Taiwan, finally arriving at Blossom, where she took the helm in 2021. Anaïs Foray is a chef with strong convictions, as demanding as she is committed to sharing her expertise, committed to opening up her profession to women. Moreover, alongside her, another young woman, Shereen Khelif, works in pastry. From her experiences abroad, Anaïs Foray has brought back an insatiable curiosity for discovering products, new ways of cooking, and flavors. Her cuisine reflects this open-mindedness and her love of travel. Bold, innovative, and inspired, she is always on the lookout for evolving tastes and enjoys surprising others. A lover of the land, she celebrates seasonal dishes, favoring organic and local produce. Anaïs Foray champions contemporary and responsible cuisine. Nutritional qualities and pleasure go hand in hand. The menu emphasizes vegetables, which are no longer traditional side dishes. The restaurant's very name, Blossom, expresses a commitment to nature, its delicate beauty, and respect for its fragility.