Thibault Sombardier
Credit: Crédits Nicolas Buisson

Thibault Sombardier


Followers 42 Following 0

Originally from Lyon, the culinary capital of France, Thibault Sombardier has loved cooking from a very young age. He already dreamed of becoming a cook when his father first brought him to visit Paul Bocuse's kitchen in Collonges-au-Mont-d'Or. From that moment, he knew what he wanted to do and where [...] he wanted to go.

He began his studies at the culinary school of Orleans, where he earned his CAP, BEP and Bac Professionnel diplomas. He then did his first stage in Vézelay, at the establishment of Marc Meneau, where he learned to work with a team and appreciate the rigor of the culinary arts.

After a few other adventures, he started to get homesick. He decided to return to his hometown and joined the kitchen brigade of Chef Bernard Constantin as a commis. There, he learned true homestyle cooking: game, meat dishes, sauces... Until one day Bernard Constantin said to him, \"You should learn to work with fish.\" It was a true revelation; Thibault knew then that fish would be the star ingredient of his career.

Two years later, in 2006, he decided to return to Paris and joined the brigade of Alain Dutournier at the Carré des Feuillants as a Chef de partie. He grew within the solid, brotherly team with which he worked and created strong bonds. He learned all about Southwestern cooking from the charismatic chef, a cuisine he had yet to encounter. His implication and talent made him strong, and he was soon promoted to Sous-Chef. He still holds fond memories of the true human experience from this period in his career.

In 2009, he joined the brigade of Chef Yannick Alléno at the Meurice as Chef de Partie. Behind the scenes of a three-star restaurant, he discovered the rigor, the work, the mastery and savoir-faire and the technical precision of this Holy Grail of French kitchens.

For two years, he was a member of this three-starred kitchen before joining Alain Dutournier in 2011, who offered him his very first Chef position at the Trou Gascon. During this fulfilling period, he found himself , for the first time ever, at the helm of a brigade and responsible for a restaurant. Only one thing remained for him to do: cook the sea. At the Trou Gascon, seafood was not really the specialty, and he began to feel, bit by bit, that it was a true loss for him. At this time, he frequently said to himself that some day he would have a fish resetaurant.

His wish was granted when he was offered the Chef position at Antoine. He didn't hesitate a moment before accepting, but he knew that a true challenge awaited him.

Today, he is proud to offer a pure and simple cuisine at Antoine, inspired by his encounters and his travels. Here, he endeavors to perfect delicate seasoning and original, subtle touches, where colors take a central position on the plate.