This chef has a ‘passion for produce and a desire to share this with the people around him’. With a portfolio of impressive roles, Chef Antoine has gathered his experience and funnelled it into his own restaurant, ‘Antoine’s Grill’. With ventures on the horizon including a new restaurant in Double Bay; this chef is certainly evolving French cuisine within Australia.
1. Your restaurant/business
2. Describe your kitchens
Organised, sharp, hardworking, focuses on consistency.
3. Favourite Chef item and why
All their chef shirts - they are light, easy to clean, and brilliantly designed.
4. First job
Apprentice chef in 12th quarter of Paris, 'La Fregate' specialising in fresh seafood & crustaceans.
5. Your cookbook
Le Grand Livre' de cuisine by Alain Ducasse, as it represents all the French and European Modern classics with a twist, and extremely accurate recipes.
Working as a personal chef to one of the heads of 'Club de Cents' and CEO of Roederer Champagne in his private hotel in Paris would have to be an achievement; this man knew haute cuisine. Between 2012-present, opening my first restaurant, Antoine's Grill.
7. Your cooking inspiration
Seasons & nature inspires me. Most of my inspiration comes from olden day dishes that have been modernised.
8. Your speciality dish
Soft ganache of foie gras, paradise pear, sanded brioche & port.
9. Favourite dish to eat
A well-made bouillabaisse, with greatly cooked rock fish, and all its condiments.
10. Weirdest thing you have ever eaten
Dried scallops with slimy okra.
11. Favourite ice cream flavour
Chestnut, with candied chestnut pieces of course!
12. Favourite Drink
Pyla Vodka dirty martini, extra dry.
13. Favourite wine
2004 Vintage Dom Perignon - seems a bit over the top, but I've always loved its flavour and textures.
14. Who would you most like to cook for
Definitely my wife as she has, through all these years, enjoyed all my cooking and food since we first met 16 years ago.
15. Who would you least like to cook for
There isn't anybody I wouldn't like to cook for, but I do enjoy a smirk when people ask me to change my dishes or ask for 'burnt meat.
16. Favourite things to do outside of the kitchen
As my weekly working life is 75 hours a week about the restaurant and the kitchen, spending time with my wife and 2 children is a great reward. Eating out with them at many of Sydney's nice restaurants, trying to build the children's good eating habits, as my father did to me, every Wednesday growing up!
17. Your latest project
I have been working on a new project in Double Bay, which will reflect Modern French cuisine.
18. Favourite city and why
San Francisco, after living there for 6 years with my family, my wife and I had dined at many many food places to high end restaurants, but were always discovering new ones. Food was fresh; they used local produce and were creative.
19. Your greatest indulgence
Has to be crème fraiche and caviar with fresh buckwheat blinis.
20. Your all time best culinary tip
Inspire yourself, create, but do not copy.
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