Antoine Micouin​

Biography

​Antoine, with his associate Alexandre, opened HIRU Paris Montmartre in May 2021: a tapas restaurant, wine bar and cocktail bar. ​

After working in finance, he took the plunge and decided to start a restaurant business. Lover of cooking since he was young, it was natural that the two friends opened a restaurant. ​

To be ready for this big change, he followed the Culinary Arts Essentials program of École Ducasse. Going back to school was a very positive change of pace. He enjoyed reinvesting in his talent and rediscovering the pleasure of learning from passionate people. His internship allowed him to practice in real conditions and to be ready to open his establishment. ​

"The training at École Ducasse was like a boost. It allowed me to save a lot of time in the learning process, it is a condensed technical mastery. There is also proximity with the chefs who are also available to answer all your questions, even once the training is over. I also network with the students. In fact, we hired Sergio Hirota in the kitchen who was with us at École Ducasse." ​

For Antoine, the key is to surround yourself well and persevere.