i. Biography
In Their Words The Saturday market sets the pace: choose well, buy well, cook from what is there. Antoine Foezon’s voice is measured, direct, and rooted in repetition: the weekly market run, the disciplined purchase, the award as a check on the work.
Career - chef — Le Coin des Saveurs, Verviers, Belgium - commis — L'Atelier, Arles, Bouches-du-Rhône, France (2008–2009) - chef and manager — Le 21ème Commis, Morlaix, Finistère, France (from 2020) Education: Lycée hôtelier Notre-Dame de Saint-Méen-le-Grand
Recognition
Antoine Foezon's honors include Bib Gourmand (2024) and Jeune talent. Bib Gourmand (2024) places Foezon in a category that rewards a kitchen for doing the work with consistency and clarity. It is a marker of standards recognized at a specific moment, not a decorative aside. Jeune talent adds an earlier signal of attention, naming promise in the same practical register as the rest of. Read together, the honors reinforce what the quotes already show: a way of working built on routine, discipline, and the cumulative weight of small decisions. The market on Saturday. The prize as confirmation. Antoine Foezon’s profile is anchored in the everyday mechanics of the trade, where recognition follows from habits kept in order.
FAQ What is Antoine Foezon's current role? As of 2026, Antoine Foezon is Chef and Manager. Where did Antoine Foezon train or study? Antoine Foezon trained at Lycée hôtelier Notre-Dame de Saint-Méen-le-Grand. What recognition has Antoine Foezon received? Bib Gourmand (2024).
