Antinè Restaurant: Interview with Manuel Bouchard
In our recent culinary exploration, we had the privilege of delving into the gastronomic world of Chef Manuel Bouchard, the visionary behind Antinè restaurant. As we sat down for an insightful conversation with him, we unraveled the story of a chef whose journey began with a profound love for culinary craftsmanship, ultimately leading to the creation of a culinary haven called Antinè. From youthful culinary exploration to the realization of a dream venue, Chef Manuel Bouchard's career proved to be a vibrant odyssey shaped by passion, experiences, and a commitment to reinterpreting Piedmontese traditions.
Introduction and Career History
Can you please start by introducing yourself and providing a brief history of your career as a chef?
At the inception of my culinary journey, I delved into the world of gastronomy at a very young age, immersing myself in the art of culinary craftsmanship. Upon completing my culinary studies, I embarked on a captivating voyage across Italy, seeking not only culinary experiences but life experiences as well. It was during this odyssey that I honed my skills at distinguished restaurants such as Villa Crespi, Piccolo Lago, and Trussardi alla Scala, fuelling my passion to one day realize my dream of establishing my venue. At the youthful age of 26, I fulfilled this dream, giving life to Antinè restaurant, where I now joyfully preside over a team that has evolved into my culinary family.
Culinary Philosophy and Aspirations
Can you share your culinary philosophy with us and what you expect to achieve as a chef?
In the realm of culinary philosophy, I staunchly believe in the paramount importance of honoring both ingredients and traditions. Antinè, my culinary haven, exclusively sources local ingredients, upholding the highest standards to preserve integrity and quality. My aspiration as a chef is to propagate a modern interpretation of Piedmontese traditional dishes, delving not only into the mainstream but also unearthing the culinary treasures developed by our forebears over the years.
Unique Aspects of Cooking
What sets your cooking apart from others? What makes it unique?
What sets my culinary endeavors apart is the profound love for local ingredients, meticulously transformed into visually captivating and delectable masterpieces, all while preserving the essence of tradition. Our team at Antinè embraces a culture of hospitality, ensuring that every diner receives a unique and unparalleled experience.
Favorite Dish and its Significance
Do you have a favorite dish to prepare, and if so, what makes it special for you?
Pigeon is undeniably one of my favorite ingredients to prepare; it has held a special place in my culinary creations throughout my career. We elevate the use of every part, from the chest to the bones, minimizing waste and maximizing flavor. This holistic approach underscores our commitment to an exceptional dining experience, celebrating the versatility of ingredients. My fondness for pigeons isn't just personal; it's a salute to the ingenuity in utilizing every facet of this exceptional ingredient.
About the Restaurant and Dining Experience
Lastly, please tell us a bit about your restaurant. What can diners expect when they visit?
Stepping into our restaurant, diners can anticipate a warm and contemporary embrace, transcending beyond the conventional dining experience. At Antinè, we endeavor to provide an enriching journey rather than a mere meal. Our approach is more casual, steering away from the rigidity of traditional etiquette, creating an atmosphere where our customers feel not just satisfied but truly cared for. Antinè offers a distinctive experience, leaving patrons with a sense of joy and exceptional well-being.
After Dining at Antinè, this is our review.
Ambiance: Antinè boasts a fantastic atmosphere with a modern touch in its decor. The staff members, managed by Monica, are incredibly friendly, and the service leans towards a modern, comfortable approach rather than a more formal and traditional style. Rodi was our host and made sure that we had an amazing experience, guiding us throughout the dining journey.
Noise Level: The ambiance is very cozy and relaxing, complemented by a background music selection that truly adds a special touch to the restaurant, giving Antinè a wonderfully vibrant vibe.
Recommended Dishes: With expert guidance from our waiter, Rodi, we selected traditional dishes from the Piedmont region. Chef Manuel, showcasing not only his creativity in presenting his version of Piedmontese traditions but also impressively balancing flavors, transformed these choices into an elegant and delectable harmony of tastes.
Drinks and Wine: Nestled in the heart of Barbaresco town, Antinè offers an impressive selection of over 400 Barbaresco wines and more than 1200 options from around the world. For wine enthusiasts, this is a must-visit destination. Additionally, they provide a diverse range of cocktail drinks, ensuring there's something to suit every palate.
In concluding our interview with Chef Manuel Bouchard, we gained a glimpse into the soul of Antinè, a restaurant that went beyond traditional dining experiences. Chef Manuel's dedication to honoring local ingredients, preserving tradition, and offering a modern interpretation of Piedmontese dishes set Antinè apart. From the warmth of the contemporary ambiance to the meticulously crafted dishes, every aspect was a testament to the unique philosophy and aspirations that defined Chef Manuel Bouchard's culinary journey. Dining at Antinè promised not just a meal but an enriching journey, leaving patrons with a sense of joy, exceptional well-being, and a newfound appreciation for the artistry that unfolded in this exceptional culinary haven.
Photo by: Victor Mac
