Antoine GARRET

Chef de service : 2 restaurants Sommelier : 2 restaurants Attracted to front-of-house service at an early age, Antoine Garret blossomed at Angelo Ferrigno's Cibo and Cave addresses.

Presentation

" I was born in Dijon, grew up in a Burgundian family and was immediately immersed in the world of wine, which is so present in our region.". Antoine Garret, the sommelier at Cibo and Cave, the annex opened in 2024 opposite the restaurant, has never had any doubts about his family's educational future. The young man entered the hotel school in Dijon and very quickly knew that he was going to work in the dining room.for the contact with customers, but also for the presence and elegance of the profession", he explains. Once he'd obtained his "mention complémentaire" in sommellerie, Antoine worked for a few months on a wine estate ("to gain experience in winemaking", among other things) .) before joining Abbaye de la Bussière for a six-month season, where he quickly gained experience in the extended absence of the head sommelier.

a decisive encounter at the Maison des Cariatides

"In 2014, I joined chef Thomas Collomb's Maison des Cariatides. It was there that I met Angelo Ferrigno. It was obviously a decisive meeting in my career". The young man spent several years working in the restaurant, while at the same time developing the idea of setting up his own restaurant with his chef friend. "We finally opened Cibo in June 2020, right in the middle of the COVID period. This troubled period enabled me to fine-tune my wine list, with the main constraint being that we had to source our wines only within a 200 km radius of Dijon. "

Cave en liberté

With the opening of Cave, just opposite Cibo, in 2024, Antoine Garret freed himself from any geographical constraints."At Cave, we offer a more accessible wine list than at Cibo, and I'm interested in all vineyards, including those outside France. It's just as interesting and fun, and our customers love our concept, with its mix of street food, wine bar and more elaborate dishes, especially with fish.