Anthony RAIMOND

Pastry Chef : Auberge Le Prieuré Young and already so experienced—here’s what you need to know about Anthony Raimond’s career. Learn more about this former pastry chef at Tom Meyer’s Granite restaurant here.

Presentation

Although he wasn’t particularly fond of school, Anthony Raimond nevertheless found himself faced with the inevitable choice of selecting a career path in middle school. “I told myself I loved candy, so I chose pastry arts,” he says. With the help of a passionate teacher, he proved to be an attentive and talented student.

BEP, a supplementary certification in pastry arts, BTM… He even racked up one diploma after another and went to work for Sébastien Bauer, Pierre Hermé’s former right-hand man. After this first experience in a shop, he joined the team at Angelina Paris, then at Le Bristol. Following another stint at Angelina Paris, he joined Benoît Castel at Joséphine Bakery, where he learned the art of baking.

Travels and Encounters

From 2013 to 2015, he lent a hand with the opening of the Liberté bakery and pastry shop. He then flew to Macau, near China, for a year. Upon his return to France, he decided to move to Bordeaux and became head pastry chef at the restaurant Le 7 when the Cité du Vin de Bordeaux opened. “It made me realize that I could push my creativity further, that I still had more to offer.”

In 2017, he had lunch at La Grande Maison in Bordeaux. “And it really blew me away—I told myself I had to work there.” After meeting the pastry chef and going through a trial period, he began working at Pierre Gagnaire. He then co-founded a bistronomic restaurant and cocktail bar called L’Apothicaire in Bordeaux, which opened in 2020.

Two years later, during a meal at Granite, he met Tom Meyer, who offered him a position. “I saw the caliber of the place and thought to myself that you can’t turn down an opportunity like that.” The chef’s departure in 2024 and the birth of his child convinced Anthony Raimond to move to the Southwest and join Auberge Le Prieuré in Moirax. We’ve been told in confidence that we might one day find him at the helm of a dessert restaurant.