Thibault Sombardier The luxury of keeping it simple

Sauces, acidity and perfectly judged cooking seem central to your work.

Yes, absolutely. The technical mastery of a sauce, a beurre blanc, a precise cooking point or the right seasoning is fully part of my creative expression. Then the seasons play a fundamental role: they are what guide my creativity every day.

Anne offers a very accomplished vegetable menu. What place does the vegetable world occupy for you today?

I take great pleasure in working with vegetables, especially because it is a particularly demanding exercise in haute cuisine. It is stimulating for me, for the teams, and it is very appreciated by the guests. Requests are becoming more and more frequent, and it allows us to broaden our culinary palette even further.

You have worked with the same teams for a long time.

I do indeed have many collaborators, here and in my other restaurants, with whom I have worked for years. I believe that is the sign of healthy management.

How do you engage with the history of the place, dedicated to Anne of Austria?

Place des Vosges perfectly embodies the balance between great French tradition and modernity. The building is old, but it has evolved with its time, particularly through its decoration, while respecting its heritage. The cuisine follows the same line: it must be contemporary, while remaining faithful to a history and to solid foundations.

What does the Michelin star mean to you today?

A Michelin star commits you to offering a fully realized experience, but without allowing yourself to be crushed by the pressure. What matters most remains the pleasure of cooking and the satisfaction of the guest. That experience comes through the cuisine, of course, but also through the service, the quality of the products, and the precision of temperatures. It is a coherent whole.