i. Biography
The Path
Antoine Villard’s early path was shaped in kitchens where precision mattered more than display. Working as second to Bertrand Grébaut at Septime restaurant placed him in one of Paris’s most closely watched rooms, where discipline, restraint, and exacting taste are part of the working language. From there, he moved on as chef at Double Dragon in Paris, France, carrying that measured confidence into a different setting and continuing to tighten a point of view that had already begun to read as distinct. He later served as chef in residence at Fulgurances in New York, USA, extending that same practice beyond France and into a city where pace, scrutiny, and reinvention are part of the daily pressure. Across those steps, the throughline is accumulation: experience gathered carefully, technique sharpened steadily, and a profile built through kitchens that already carry their own weight. Today, Antoine is chef in residence of Le Grand Amour, where that progression continues without noise. The role fits a career shaped by movement and residence, but also by the kind of composure that lets a chef hold a room without forcing it.
The Work Today
Villard’s current work is grounded in clarity. Vegetables sit at the center of the plate, not as support but as the primary structure of the dish. That choice demands confidence in the ingredient, restraint in execution, and enough precision to let flavor and texture register without excess. The result is a cooking style that reads as composed and direct, with contemporary instincts but no drift from discipline. It is a practice that values definition over embellishment.
Acclaim
For Villard, recognition is carried less by spectacle than by role and placement. Chef, second to Bertrand Grébaut, chef at Double Dragon in Paris, France, and chef in residence at Fulgurances in New York, USA, each mark a step in a career built through trust and repeated work in closely regarded kitchens. The consistency of that path gives his profile its authority. Add to that a cooking style that places vegetables at the center of the plate, and the shape of the acclaim is clear: measured, legible, and earned through steady control of the craft.
Profile updated July 2026
FAQ
Asked of Antoine
Where did Antoine Villard work before?
Antoine Villard's earlier career included Septime restaurant, Double Dragon, and Fulgurances.
What is Antoine Villard known for?
Works with a spotlight on vegetables at the center of the plate.
