Anthony DENON

Chef : 2 restaurants

Presentation

"Cooking is in my blood", says Anthony Denon, the son of a chef of Guadeloupean origin. After completing his CAP/BEP, the young apprentice met Jean-François Piège, who invited him to join his brigade at the Hôtel de Crillon, during the golden age of Les Ambassadeurs restaurant.

"From the age of 17, I spent three years discovering haute-couture gastronomy, with great precision, but also the workings of a palace. It was there that he crossed paths with Christophe Saintagne, who became his mentor. After a stopover at Antoine Westermann's in Paris, to familiarize himself with a more traditional cuisine, focused on French terroir, the chef de partie left for the sunshine at Alain Ducasse's Louis XV in Monaco's Hôtel de Paris in 2010. I had to forget everything and start from scratch," he says, "but I did pretty well, since he sent me to the Plaza Athénée." After a year, Anthony Denon moved to another Parisian palace, Le Meurice. There he joined Christophe Saintagne, his mentor, friend and future godfather to his daughter.

Enriched by all these encounters and experiences, Anthony Denon earned his first chef's position in 2017 at Rech, Alain Ducasse's famous fish restaurant in Paris. But 2018 marked a reunion with his faithful culinary companion. Christophe Saintagne invited him to head up the stoves at his chic Le Papillon address.

In 2020, he takes a step back from the capital and settles in Chantilly. At the Auberge du Jeu de Paume, he began to develop a vegetal cuisine. In 2022, he specialized in this branch, publishing the book Il en reste! in which he shares his tips for cooking with leftovers. " I'm leaning towards responsible cooking, a philosophy instilled in me by Alain Ducasse and totally in line with my new position as chef at Le Baudelaire", nestled in the Burgundy hotel in Paris. Gault&Millau maintains the restaurant's 14.5/20 rating, just shy of 3 toques.

B. G.