Antony CointreChef Provocateur
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.
My three favorite ingredients
desire, quality, and balance