It was fitting that the 14th anniversary of the acclaimed Levain & Co family restaurant was celebrated with a special meal surrounded by loved ones and prepared by the culinary prowess of Chef Ana Rosa who did not fail to surprise diners.

Revolving around a wine bread created by Mr. Laposse and paired with exquisite and traditional dishes ranging from oysters to Foie Gras.

And the Chef's culinary mastery has been developing since she was a child and she admired her grandfather's ranch seasoning to later recreate her favorite dish: suckling pigs with borrachita sauce on a stalk.

After making such a culinary recreation, she decided to dedicate her life to cooking, never settling for being comfortable in just one specialty, a concern that led her to expand through great teams of Chefs in places like Moxi led by Enrique Olvera himself.

It was when he wanted to get out of his comfort zone that in 2016 he joined the ranks of the Levain & Co family for the opening of Panio Relox and a couple of years later and after hard work in the kitchen, he took on a new position at Panio Atelier becoming Head of Kitchen Production, a position in which he supervised the kitchen operations ensuring the quality of the ingredients. 

Last year she was already named Chef de Cumpanio under the direction of Omar Enríquez, the Executive Chef of Levain & Co, a role in which she will continue to perform as a defender of good eating.

For the Chef, Cumpanio's Franco-Italian gastronomic style is something that can be adapted to all types of people, as the seasoning of this style, both traditional and avant-garde, always fascinates everyone who tries it. 

As part of traditional French cuisine, they have chosen to emphasize French pastries and bring them to our tables with exquisite dishes such as quiche, empanadas or sausage rolls in brioche bread. This is a proposal that allows them to play with their bakery catalog.

It is with suppliers like The Star Ranch or the Chinaberry Farm where Cumpanio's kitchen sources the freshest ingredients that will surely allow them to continue creating and being part of the San Miguel community for another 14 years.