Welcome to Chez Anou
Your destination for a unique vegan dining experience in Geneva
There’s nothing like sharing a meal with people who love to eat. The simple act of breaking bread together has the power to forge deep bonds and create lasting memories. That’s why I feel so privileged to be surrounded by the best people who share my love of good food and good company.
Located by Lake Geneva in Eaux-Vives, À table chez Anou is an eco-friendly restaurant where what we do is more than just cook and eat. Ours is a space where we come together to savor the freshest ingredients. Prepared before your very eyes, each dish is a testament to Anou’s passion and expertise.
The real magic happens when we sit together to enjoy the dishes. Dining together is how we share our thoughts, feelings, hopes and dreams. This is how guests become friends, and friends become devotees. Each meal is permeated by the warmth and generosity of spirit brought by each one of us.
So to all the food lovers out there, we want to say: you are the best. Thank you for enriching our lives with your presence and passion. Thank you for trusting us to create a place where we can come together to celebrate the simple joy of good food and good company. You are truly the best.
BOOK A TABLE FOR AN INTIMATE VEGAN DINING EXPERIENCE IN GENEVA
A Table Chez Anou
Bringing joy, meaning and flavour
Reinventing vegetables
Anou's mission is to showcase a wide variety of little-known vegetables. To make them delicious, fascinating and sufficient. A tasting of 7 vegetarian dishes that take the form of a sensory journey away from the usual points of reference. A refined, healthy, tasty and different dinner. Let yourself be surprised. Impress your partner.
A SINGLE HEALTH
Anou's creations are compositions that she presents to the table in terms of flavour, health benefits and ecology. The products are selected according to their seasonality, taste and nutritional value, and are sustainably farmed. Menus are chosen according to the arrival of fresh produce at the market or picked at a local farm.
CONSCIOUS DINNER
A dinner at Anou can be a private experience for couples or friends. It's also an opportunity to meet people who love new experiences, refined and original cuisine, people who are looking to live more consciously and harmoniously. Join us for a table d'hôte for eight privileged people, on the shores of Lake Geneva.
Dinner at the table d'hôte
Intimate evening. Aperitifs on the terrace. Watch the Artists in the Kitchen. Tasting in the Salon.
Menu
7 unforgettable tasting dishes
Fusion Menus
7- Course tasting menu and apéritif. All guests are welcomed at a communal table, seating no more than 14 people. From there, enjoy the open kitchen as Chef Anou and her team prepare each course in full view. Each dish is made only with vegetables, plants and superfoods, featuring fresh and seasonal ingredients.
Sunday Brunch
Offered on the first and third Sunday of each month, join us for a unique brunch where we highlight traditional South Indian breakfasts. The menu features savory dishes, rich in protein, fiber and nutrients. Gluten-free, lactose-free and sugar-free.
Who is Anou?
Experience & Commitment
A Table chez Anou
Anou's team and its chefs
Anou works with chefs whom she chooses as much for their technical skills as for their human qualities. The A Table chez Anou team will treat you to a unique, delicious and conscious experience at the table d'hôtes chez Anou in a private room in the Eaux-Vives district of Geneva, just 3 minutes from Lake Geneva, or at home: you can ask a chef for your private evenings at home.
Anou Boccasam
Plant Based Chef
A chef by passion and mission, Anou is a change-maker by choice. She creatively weaves together three unique disciplines: architecture, food and social impact, to raise awareness of conscious living. She welcomes guests to her table d'hôte in a refined, calm and caring setting. You can also order a home chef from the A Table chez Anou team.
Sundeep
Sous Chef
The king of the South with a French twist. Born and raised in India, he graduated from the most prestigious culinary school. He honed his skills in five-star restaurants in India before working with chef Veneet Bathia at the Mandarin Oriental's Rasoi Hotel in Geneva (the first Michelin-starred Indian restaurant). He then worked at the Cantine des Commerçants (Michelin Guide) with the idea of incorporating French influences into Indian cuisine.
Share an unforgettable experience
Take pleasure and consciousness
- TOUT
- Dessert
- Starters
- Dishes
Appetizer
Autumn favourite
Autumn favourite
Butternut squash | black beluga lentils | vegan cheese | herbs | mint chutney | vegan yoghurt
Coconut shell
Coconut shell
Coquille de noix de coco | yaourt à la noix de coco | sirop d'érable | fruits de saison | fleur
Mango flambé
Parda Biryani
