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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.

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!

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The restaurants

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.

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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.

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Cooking classes. Enjoy Anna´s tuscan dishes and stories...

Monthy recipe

Chestnut Puree with Porcini Mushrooms and Crispy Lard Cheek

To begin with start by making a stock, using either a prepared vegetable stock pot, or your own. In the meantime begin with the cleaning of the chestnuts: lightly slice/graze the chestnuts with a knife, and then place them to roast in a pressure cooker with enough water for roughly 10-12 minutes. Alternatively you can also use a normal pan, however calculate twice the amount of cooking time.

Once the chestnuts are ready, wearing a pair of gloves begin to peel the chestnuts one by one. Once complete, thinly slice the shallots, and rosemary and then place in a pan with some olive oil on medium flame. Once brown, add the chestnuts, along with salt and pepper to your own likings. Allow this to brown for 2 or 3 minutes, and then begin to cover the ingredients with the prepared broth. Allow this to cook on high flame for 20 minutes, adding broth if needed. In the meantime begin to clean the Funghi Porcini, removing the earthy part of the stem, scraping any traces of earth with either a cotton cloth, or cold water. Once cleaned, slice the mushrooms whole long ways. Now place a clove of garlic to brown in a pan with olive oil, followed by the the sliced porcini. Allow to cook for 10 minutes, adding to your own preference salt and pepper and once cooked allow to rest on the side. Now take the lard cheek in thin slices and brown in the pan to eliminate any excess fat. Once crispy, place on baking parchment, in order to absorb any further excess fat. Once the chestnuts are ready, allow to rest for 10 minutes and then using an immersion blender, blend the ingredients until you obtain a dense creamy mixture. Pass through a strainer to obtain a homogenous creamy mixture and then into a bowl. Before serving garnish with mushrooms and lard cheek. Buon Appetito!
Ingredients for 4 persons:
1kg Chestnuts, 1 litre of Vegetable Broth, 100g Shallots, 3 twigs of Rosemary, 250g Funghi Porcini, 150g Lard Cheek, 1 Garlic Clove, Extra Virgin Olive Oil, Black Pepper, Salt

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