Anthony RAIMOND
Young and already so experienced, here's what to remember about Anthony Raimond's career. This former pastry chef at Tom Meyer's Granite restaurant can be discovered here.
Not a big fan of school, Anthony Raimond nonetheless found himself faced with the inevitable choice of career options in junior high school. " I thought I liked sweets, so I chose pastry-making," he confides. With the help of a passionate teacher, he proved to be an attentive and talented student.
BEP, mention complémentaire en pâtisserie, BTM... He even took one diploma after another and joined the staff of Sébastien Bauer, Pierre Hermé's former right-hand man. After this first boutique experience, he joined the Angelina Paris team, then the Bristol team. A new experience at Angelina Paris, he then joined Benoît Castel at Joséphine Bakery, where he was introduced to baking.
Travels and encounters
From 2013 to 2015, he helped open the Liberté bakery and pastry shop. He then flew to Macao, near China, for a year. on his return to France, he decided to move to Bordeaux and became head pastry chef at Le 7 restaurant when the Cité du Vin de Bordeaux opened. "It made me realize that I could go further in creativity, that I still had some under the hood ".
In 2017, he had lunch at La Grande Maison in Bordeaux. i got a big kick out of it, " he says, " and told myself I had to work there. A meeting with the pastry chef, a trial run, and here he is, working for Pierre Gagnaire. He then co-founded a bistronomic restaurant and cocktail bar called L'Apothicaire, in Bordeaux, which opened in 2020.
Two years later, while dining at Granite, he met Tom Meyer, who invited him to join him. " I saw the level and said to myself that you can't turn down an opportunity like that ". The Chef's departure in 2024 and the birth of his child convinced Anthony Raimond to move to the South-West and join Auberge Le Prieuré, in Moirax. It's whispered in our ear that we may one day find him at the helm of a dessert restaurant.
