Anthony DENON
Chef : 2 restaurants In Toulon, chef Anthony Denon opens his first gourmet restaurant with the ambition of becoming one of the leading names on the Mediterranean scene.
Presentation
He has the energy, the talent and now the tools to go even higher. Anthony Denon, Grand de Demain, has forged a solid career path in contact with great houses. Having worked for Jean-François Piège at the Hôtel de Crillon, he was soon confronted with the very highest standards, and has a clear ambition: to aim for the finest tables in the region. A determination without posturing, driven by an unwavering commitment to excellence.
A strong Mediterranean culture
Southern cuisine is a common thread running through his career. The chef describes his years at Le Louis XV - Alain Ducasse at the Hôtel de Paris as " the most beautiful years of [his] life as a chef ". After working with Antoine Westermann, he continued his apprenticeship with Alain Ducasse for over a decade, working in Monaco, the Plaza Athénée and Le Meurice alongside Christophe Saintagne. He then honed his culinary skills at Le Burgundy, his first major experience as a chef.
Toulon, a new field of expression
A year ago, he decided to open his own restaurant in Toulon, between La Seyne-sur-Mer and La Londe-les-Maures. With the support of the local council, the chef took over a well-known fishmonger's restaurant and transformed it into a contemporary, elegant and welcoming setting. The start-up confirmed the expectations of local customers in search of ambitious, sincere gastronomy.
A personal signature in the making
The restaurant, named after his children's names, Shannon and Anaël, embodies a cuisine that is precise, attentive and committed. The exacting standards acquired in the great houses are expressed here with greater freedom: dishes with a gastronomic spirit, carried by an assertive Mediterranean sensibility. A promising personality, already embraced by his new region.
Biography & Awards
His restaurants
