Antoine Lours is an enthusiast chef and wine expert with 15 years of cooking experience from his lifetime of experimenting with world recipes.
Born in Paris, France, his career in finance took him around the world as he learned about French, Japanese, Spanish, Basque, Moroccan, and other global cuisines.
For Chef Antoine,
cooking is an art,
and each special dish is always paired with the perfect wine.
Antoine Lours’ signature recipes, including homemade foie gras, coquilles St Jacques, lemon zest crepes, Beef bourguignon, and Homard à l'Americaine, are all greatly influenced by his grandmother who came from Brittany on the West Coast of France.
Besides being known for his wine knowledge and recipes, Antoine Lours has been helping numerous NYC restaurants.
Coquilles St Jacques
Scallops are well-loved around the world, particularly in Brittany on France's beautiful Western coast.Read More
Coq Au Vin
A delicious chicken dish from Burgundy, France born out of the locals’ love for red wine.
A unique vegetarian side dish adding love to almost any meal!
An excellent option for veggie lovers, a healthy and refreshing way to enjoy a French provençal dish.