Chef Provocateur Antony Cointre is launching a series of pop-up dinner events in New York this Spring. A five-course, carefully crafted menu will reflect a seasonal and market-fresh selection. We will host a limited amount of diners each night from Thursday, May 9th. A natural wine pairing will be offered with each course.
We will be taking reservations for dinner in two seatings: 6:30 and 8:30. Very limited seating available.
ANTONY COINTRE Chef Provocateur
Cointre is from the school of French chefs who create magic with the purity of raw ingridients paired with the precision of refined technique. In France, his close team includes Inaki Aizpitarte from Le Chateaubriand, Raquel Carena from Le Baratin and Yves Camdeborde from Le Comptoir.
Sensual and defiant, Antony's cuisine was birthed from the belief that food is rooted in its geography and social history. Virtually self-taught, Antony fell in love with feeding others while at the table of a Sarthe legend, Jeannette Rabache, who served market-fresh feasts well into her 90s. Though a debated stereotype of a proud Frenchman, Antony's cooking isn't 'French' and it certainly isn't fusion. He does what he feels is best, borrowing ideas from around the globe in creating his own dishes rooted in a natural balance of flavors. His instincts are collaborative, always allowing room for a lot of spontaneity and improvisation. He fetishizes on great quality ingredients, which are seasonal, local and organic.
A seeker of truth through wine-related enlightenment, Antony is a devotee to artisanal winemaking. Favoring the small producers who harvest and treat the fruit as has been done for centuries with minimal intervention. Founding the annual natural wine festival Vini Circus in Brittany, Antony just celebrated the 10-year anniversary of the iconic event.
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750 Third Avenue
New York, NY 10017