Frédéric Anton

Frédéric Anton
Frédéric Anton
	Frédéric Anton in 2019.
Born	15 October 1964 (age 55); Nancy, Meurthe-et-Moselle, France
	Culinary career
	Rating(s) Michelin stars ;
	Current restaurant(s) Le Pré Catelan (Paris); ;
	Television show(s) MasterChef (France); ;
Website	restaurant-precatelan.com; precatelanparis.com

Frédéric Anton (born 15 October 1964) is a French chef, Meilleur Ouvrier de France and three stars at the Guide Michelin since 2007. He was the chef of the restaurant Le Pré Catelan in Paris. He is now the chef at Le Jules Verne restaurant located in the Eiffel Tower.

Life and career

Frédéric Anton was born in Nancy but grew up in Contrexéville in the department of Vosges. He started his training course at the high school of Gérardmer in the same department.

His career began in 1984 with Gérard Veissiere at the Capucin Gourmand, a famous restaurant located in Nancy, and then in 1986 in Lille, where he worked with Robert Bardot. He then worked with chef Gérard Boyer at the Château des Crayères in Reims.

From 1988 to 1996, he worked for 7 years with chef Joël Robuchon at Jamin and avenue Raymond Poincaré in the 16th arrondissement of Paris, where he became the chef.

In 1997, the group Lenôtre gave him access to the restaurant Le Pré Catelan, a Napoléon III style restaurant owned by the famous pastry chef Gaston Lenôtre with a Belle Époque style dining room. The restaurant is located route de Suresnes at the Bois de Boulogne.

In 1999, he obtained two Michelin stars and became Meilleur Ouvrier de France in 2000. In 2007, he received at age 43 his third Michelin star.

MasterChef

Since 2010, he is a member of the jury in the French version of MasterChef with chef Yves Camdeborde, journalist Sébastien Demorand, and Amandine Chaignot since 2013.

Honours

2000 : Meilleur Ouvrier de France
2007 : Three stars at the Guide Michelin
2011 : Chevalier (Knight) of the Legion of Honour

Books

Frédéric Anton, Chihiro Masui (illustrations : Richard Haughton), Anton : le Pré Catelan, Glénat, 2008, 351 pages (ISBN 9782723466950)
Frédéric Anton, Christelle Brua, Chihiro Masui (illustrations : Richard Haughton), Petits gâteaux, Chêne, 2011, 288 pages (ISBN 9782812304859)
Frédéric Anton, Christelle Brua, Chihiro Masui (illustrations : Richard Haughton), Pommes de terre, Chêne, 2012, 288 pages (ISBN 9782812306778)
Frédéric Anton, Christelle Brua, Chihiro Masui (illustrations : Richard Haughton), Tartes, Chêne, 2013, 288 pages (ISBN 9782812306785)

gollark: If people get sufficiently hungry, they apparently do not really obey constraints like this.

gollark: FEAR it.

gollark: https://media.discordapp.net/attachments/549759333014044673/866758606477066290/Tumblr_l_142281088564992.png

gollark: It's frozen water. Using it requires a lot of energy because something something high specific heat capacity.

gollark: Yes, otherwise it probably wouldn't be ice (unless it was under high pressure or something).

External links

www.restaurant-precatelan.com (in French)
www.precatelanparis.com (in French)

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