Anthony Avoine

The Climb

At Manoir de Lan-Kerellec in Trébeurden, the sous-chef role Anthony Avoine held from 2016–2018 was a working education in precision, pacing, and control. In a kitchen where polish and timing carry the same weight as flavor, the position gave him a close view of the discipline fine dining requires. The style that emerged there was exacting and composed, built on refinement rather than display. Since 2018, the chef’s seat at Manoir de Lan-Kerellec has extended that same line of work. Anthony Avoine’s move from sous-chef to chef was less a break in direction than a continuation of the same measured ascent. At the house, he has remained tied to its identity, guiding it with steady authority and a clear sense of the standards the room expects.

Today

On casseroles, Anthony Avoine defines the form in plain terms: family dishes, simple and generous, meant to bring people together. That reading sits close to the center of his cooking. Under the surface discipline, there is an understanding of comfort as a craft matter too—how to make food that holds the table, not just the eye. In that register, simplicity becomes a working principle, not a reduction.

In Their Words “Casseroles are family dishes, simple and generous, that bring people together.”

Recognition

Meilleur cuisinier d'avenir de France (2017) came early in Anthony Avoine’s record, before his promotion to chef at Manoir de Lan-Kerellec. The distinction points to a cook already being read for the precision of his work and the discipline behind it. It also fits a career shaped by patience: advancement by accumulation, not noise, with recognition tracking the same quiet consistency that defines his kitchen approach.