Culinère, a culinary house founded by Anissa Boulesteix
A house built on savoir-faire.
A house is, first and foremost, a way of doing things.
At Culinère, cuisine, creation and hospitality come together to create moments that bring people closer, with one conviction: gastronomy can be demanding without losing its generosity.
Anissa Boulesteix.
A chef. A vision. A house.
Anissa Boulesteix's career was shaped alongside great figures of French gastronomy, including Thierry Marx and Pierre Gagnaire, then Top Chef, before Yannick Alléno at Cheval Blanc Courchevel.
She went on to work as executive chef in 5-star hotels and palace hotels.
Today, Culinère allows her to bring these experiences together in a more personal approach: precise, creative cuisine, deeply rooted in hospitality.
- Thierry Marx
- Pierre Gagnaire
- Top Chef
- Yannick AllénoCheval Blanc Courchevel
- Executive chef in palace hotels
- Culinère
“A great table is one you remember for the people you met there.”
Anissa Boulesteix, chef and founder
Produce. Craft. Hospitality. Attention.
- I
Produce
Choosing well. Working with precision.
- II
Craft
Cuisine that is controlled, lively and legible.
- III
Hospitality
Making every detail part of the moment.
- IV
Attention
The right presence, from the first welcome to the last coffee.
Our commitments.
Sourcing
Produce chosen with trusted growers and artisans.
Seasonality
Menus guided by the produce of the moment, never forced.
Less waste
Fair quantities, an attentive brigade, as little waste as possible.
Reusable tableware
Choosing durable over disposable, from service to the last coffee.
Paris as a starting point.
Culinère designs and delivers projects in Paris and throughout France.
The house adapts to venues, teams and contexts while keeping the same standards from the first conversation to the final service.
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