Frédéric Anton spent seven years working alongside Joël Robuchon at his famous Parisian restaurant, Le Jamin, the pinnacle of French cuisine with 3 Michelin stars, and at his own restaurant.
He owes his consistency and rigor to his renowned master, but it is his talent, a blend of unostentatious creativity and aesthetics and understated finesse that ranks him today among the greatest chefs.
He worked hard at developing these qualities whilst at Le Pré Catelan – Lenôtre that he joined in 1997. Both brilliant and imaginative, he created a type of cuisine which was assertive, colourful and pleasing to the eye, with powerful, distinctive and clear flavours.
In 1999, the restaurant was awarded a second Michelin star in recognition of a culinary genius, a status confirmed the following year when Anton was given the title of ‘Meilleur Ouvrier de France”, saying it was “a childhood dream come true”, wonderful recognition for a professional chef with an exemplary career.
In 2007, this talented man received the highest accolade of a 3rd star from the famous Michelin guide. His talent and hard work has been rewarded yet again this year as he becomes one of the highly select group of Five Hat restaurants in the Gault & Millau guide.