- Health Supportive
- Can work with Limited Kitchen
- Enjoy Teaching
- Event Catering
- Breakfast & Brunch
Sensual and defiant, Antony’s cuisine was birthed from the belief that food is rooted in its geography, social history and pleasure. He fetishizes on great quality ingredients, the notes of which he harmonizes into provocations of flavors and textures without artifice or deception. Though a debated stereotype of a proud Frenchman, Antony’s cooking isn’t traditional ‚French’ and it certainly isn’t fusion. He does what he feels is best, borrowing ideas from around the globe in creating his own dishes rooted in a natural balance of flavors. His instincts are collaborative, always allowing room for a lot of spontaneity and improvisation.
A seeker of truth through wine-related enlightenment, Antony is a devotee to artisanal winemaking. Favoring the small producers who harvest and treat the fruit as has been done for centuries with minimal intervention. A truly amazing meal is always paired with a few of his personal selections.
Virtually self-taught, Antony fell in love with feeding others while at the table of a Sarthe legend, Jeannette Rabache. Madame Rabache served market-fresh feasts well into her 90s, welcoming everyone with equal warmth and bounty. Some years later, Antony worked with Raquel Carena at the Parisian cult bistro – Le Baratin. The no-frills matchbox of a dining room is a favorite among such renowned culinary figures as Olivier Roellinger, Pierre Hermé and Inaki Aizpitarte.
Having escaped Paris, Antony opened a Bed & Breakfast in Dingé, Brittany where he also developed a successful restaurant. After working more and more on private events from weddings, to large-scale cultural festivals, he decided to organize a catering company. Founding the annual natural wine festival Vini Circus in Brittany, Antony continues to be an activist for good food and wine wherever hunger takes him.
desire, quality and balance
Buttermilk Soup with Drunken Mussels and Smoked Haddock
Buttermilk, Mussels, Smoked Haddock, Celery Root, Yukon Potatoes
‘This dish is anchored in the smokiness of the haddock, both intense and delicate.
The mussels: capture the ocean’s brine and breath.’
Succulent Pork Chops and Bamboo Clams Over a Spicy Carrot Sauté
Pork Chop, Clams, Carrots, Ginger, Pimentón
‘A decorous version of pork chops shredded in a confit with a layer of flattened, faintly crackly skin. The chewy clams add sweetness, and a ginger-carrot sauté gives a little spice.’
Tarte Tatin with Salted Butter
Flaky Pastry, Apples, Butter, Salt
‘A French classic baked upside-down. The sweetness of the apple paired with the saltiness of the butter concocts a lacquer of a caramel balm.’
Wedding in Brittany
Wedding in Brittany
Hydro Micro-greens with Shaved Watermelon Radish
Spanish Mackerel Sashimi and Fresh Rasberries
Cod Ceviche, Chilled Asparagus & Beef Tartare aux Huitres
Braised Beef Cheek with SMOKED HERRING AU CITRON, BABY CARROTS & Mint Basil Cilantro MEDLEY
Seared and Steamed Foie Gras and Porcini Mushrooms
Pear Tarte Tatin in Salted Butter Caramel
Yellowtail Crudo with Avacado and Watermelon Radish
Saucing the Beef Cheek
Organic Salmon Sashimi with CITRUS-SOY DRESSING, LEMONGRASS & BLACK RADISH
Plating Beef Tartar and Oysters
Raw Diver Scallops and Lemon Oil
Venetian Sweet-and-Sour Sardines
Dark Chocolate Ganache with BLACK OLIVE POWDER, STRAWBERRY, PIMIENTOS DEL PIQUILLOS & SEA SALT
Pan-Seared Monkfish with BRAISED ARTICHOKE HEARTS, SNOW PEAS, CILANTRO AND HARD SIDER BEEF BROTH