Adrien ANTZENBERGER

Chef : 1 restaurant Young Adrien Antzenberger offers traditional cuisine at the Royal Deauville.

Presentation

Born in Paris to a tax lawyer father and a schoolteacher mother, Adrien Antzenberger had no passion for school. He started out working in a sandwich shop, got hooked, and then, in his twenties, decided to take his future into his own hands and enrolled at Ferrandi to take a CAP in cookery, on a sandwich course.

Training with Guy Savoy and Jean-Pierre Vigato

"For me, my future was already mapped out. I really thrived in the kitchen. I then had the chance to work at Le Chiberta, then in several Guy Savoy establishments, but also alongside Jean-Pierre Vigato at Apicius or Jean-Paul Jeunet in Arbois." Adrien Antzenberger then turned to catering in the mid-2010s. This new direction gave him the opportunity to manage large teams before joining the Ladurée group, with whom he worked for five years, in Paris and New York, before joining the Potel et Chabot teams.

At Ciro's, cuisine that honors French tradition

"It was partly thanks to my experience at Potel et Chabot that I was able to land the position of Executive Chef at Le Royal Deauville. I manage the two entities, the gastronomic Ciro's and the Bar de la Mer, a luxury brasserie where we sometimes serve more than 500 customers on certain days." Adrien Antzenberger's cuisine perfectly meets the expectations of this luxury hotel's clientele. "My cuisine is indeed very classic, and I'm proud of it. We buy only the finest produce, wild fish whenever possible, and our sauces are made in the purest French tradition. This is what our customers come for when they walk through the doors of Le Royal. It's a rare privilege to be able to enjoy a turbot with hollandaise sauce, prepared according to the rules of the art, and cut up in the dining room. "A privilege that not everyone can afford, but one that has earned Adrien Antzenberger our Tradition d'Aujourd'hui Normandie 2024 trophy.