Anouch, the restaurant where cuisine rhymes with solidarity
Tamara Hussian, head chef, and Kamonchat Waiyakan, head waiter and sommelier, are cousins. After several years spent in different establishments, they felt the same need: to create their own place, defend producers and offer sincere cuisine. Thus was born Anoucha warm and friendly restaurant, where everything is prepared with passion and know-how. Their vision was clear: to build a pleasant place to live, for customers, employees and suppliers alike. A truly virtuous ecosystem where everyone finds their place.
A cuisine rooted in the product
Their philosophy is simple: build a dish around a well-sourced product, raised or fished with intelligence and respect. They like to sublimate less noble cuts of meat or forgotten fish, rich in gustatory potential. Their creativity is also expressed in daring vegetarian dishes, such as their beet recipe, which has won over many a reluctant customer. Their pride and identity are symbolized by their sourdough bread, kneaded every day: a simple, universal product, conducive to sharing. Their cosmopolitan cuisine reflects their roots: Armenian for Tamara, Thai for Kamonchat, but also their many travels. The menu is predominantly Oriental, yet open to all flavors, without ever being confined to a particular style.
For them, catering has to adapt to current realities, because even if climatic, social and economic crises make the profession more complex than ever, respect for producers, products and teams must remain at the heart of the work. At Anouch, flexibility and intelligence guide every choice: adapting the menu to the diets of our customers, dealing with harvests dictated by the weather, or adjusting to market arrivals. The menu evolves with the seasons and deliveries.
Solidarity between professionals
But this flexibility has its limits: Tamara and Kamonchat regret the impact of last-minute cancellations, and remind us how essential it is to respect the work of restaurateurs. Their conviction is clear: solidarity between professionals must take precedence over competition, to make the profession more sustainable and more humane. Every week, they go to the market to meet their producers. Anouch is not just a restaurant, but an ecosystem where every player counts. This direct link nourishes their cuisine as much as their values. To be a restaurateur, they assert, is also to be a customer in other people’s homes, to support, share and reinforce the solidarity that is indispensable in this demanding profession.
