RégalMagazine
“The sweetest of pastry chefs”
Anthony Montaron, “Antibes' craquelin choux specialist”, and an “incredibly creamy” flan.
Chef Anthony Montaron and his team
Our Story
Maison Montaron begins with a pastry chef's eye. Born in Chantilly, Anthony Montaron is self-taught, with the high standards of those who learned by doing. After a first pâtisserie in Amsterdam, he opened Maison Montaron in Antibes in January 2023.
In the workshop, everything starts with the ingredients: carefully chosen, then worked to find the right balance of taste, texture and indulgence. The choux is our signature: craquelin, cream and flavours that change with the seasons. Around it, the flan, the tartlets and a range of Grand Cru chocolates.
Today, the house lives on avenue des Frères Olivier, in its workshop and tea room. It will soon open a second address, the Café Gourmand, on rue Georges Clemenceau: a place to get together over coffee, sweet treats and a guest artist each season. For special occasions as well as for professionals, the team also creates bespoke pieces.
As seen in
In the press
ELLE Côte d'AzurThe best pâtisseries
“Très choux”
Maison Montaron, selected among the best pâtisseries on the Côte d'Azur.
Nice-MatinFebruary 2023
“The hidden talents of avenue des Frères-Olivier”
Maison Montaron's craquelin choux in the spotlight in the Antibes pages.
Key facts
Maison Montaron in a few words
2023
Open in Antibes since January 2023
Every day
Artisan pâtisserie, made fresh every day in our workshop
1 + 1
A workshop and tea room, and soon the Café Gourmand
Bespoke
Bespoke creations and services for professionals
Come and see us