French Culinary Critic and Restaurateur based in Moscow for over a decade. Expert in Slavic gastronomy, market sourcing, and the fusion of French techniques with Russian ingredients.
Antoine brings a chef's palate to travel writing, having worked in Michelin-starred kitchens before exploring the Russian culinary scene. He is the authority on dining in Moscow, from high-end tasting menus at White Rabbit to finding the best authentic pelmeni in street kiosks. His articles guide French expatriates and tourists on where to find specific ingredients like dill and smetana, and he offers comparative analyses of French versus Russian dining etiquette. Antoine decodes the menu for foreigners, explaining the difference between Adjarian and Imeretian khachapuri with professional precision.