The chef: Signora Anna Bini

An Italian acclaimed chef and restaurateur. From her youth days in the family business on the Tuscan coast, she has been honing her skills in the best of Tuscan cuisine for over sixty years. Today she manages three restaurants in Paris with the help of two of her sons, delighting professionals and amateurs alike with her first-class cooking classes in two different countries.

More information
Anna Bini

Acclaimed Italian chef and restaurateur

Tailored to suit professional chefs or simply amateurs, they are held in France and in Italy. Anna will welcome you in the kitchen of her beautiful villa near Florence or come to your own place. Engaging and fun, prepare to be amazed by Anna's wonderful Tuscan dishes and stories!

More information

The restaurants

Primo piano

Primo Piano

The newest venture is located in the heart of the prestigious Bon Marche' boutique hall in central Paris. Opening onto a stylish terrace full of greenery, this is the place where to enjoy an unforgettable gourmet experience at the restaurant or host a perfectly catered-for private event.

More information
Casa Bini

Casa Bini

Anna's first restaurant opened in 1989 on a quiet side street just moments from Boulevard Saint-Germain. It is one of the oldest and still among the best Italians in Paris and has received a wealth of recognitions through its 23 years of activity.

More information

Monthy recipe

Carciofi alla Toscana

Method: To begin with eliminate the external leaves (most tough) of the artichokes, next cut the legs of the artichoke, leaving a small section intact. Now place the artichokes in a bowl with water and lemon juice, this will avoid them turning brown. With a knife slice the artichoke in half (lengthways), and place in a large pan with one cup of water, the sliced parsley and the olive oil. Allow the artichokes to cook, allowing the water to evaporate on low flame for approximately 25-30 minutes. Once cooked, place in a plate and serve cold as a starter or a side. Buon Appetito!

anna bini recipe

Ingredients (serves 4):
6 artichokes, 1/2 cup of extra virgin olive oil, handful of parsley, juice from a lemon, salt