Biography
Biography
After doing various pastry-making and chocolatier’s exams at Simplement Chocolat in Doubs and La Maison Vergne, Antoine moved to Paris to work first with Meilleur Ouvrier de France Laurent Duchêne and, later, at Potel & Chabot.
He then joined Frédéric Bau’s restaurant and the Mandarin Oriental in Geneva.
He eventually left Switzerland for the United States, where he worked in New York’s Epicerie Boulud.
He joined L’École Valrhona as a Pastry Chef Instructor in 2019.
