back to the table , I sat down and said to my parents , ‘ This is what I want to do with my life .’

“ And so I knew from a very young age that I wanted to be involved in hospitality and everything that surrounds it , pleasing people and creating a specific environment for them to enjoy , whether that ’ s by curating food , drinks , décor , or music .

“ Each seemingly independent component is equally important when it comes to creating special moments in time ,” he goes on . “ The feeling I get from hosting – putting together an event that will forever occupy a place in someone ’ s memory – is priceless .”

There ’ s almost something Proustian about Antoine ’ s childhood recollections . It ’ s a story to get lost in . And it ’ s worth telling , because that one lunch has since led to quite the career . Indeed , having graduated from the world ’ s first hotel school , École Hôtelière de Lausanne , with a bachelor ’ s degree in Hotel Management , Antoine has spent the last three decades opening and running award-winning restaurants and hotels around the world .

To name just a few : the Bluebird in Chelsea , London ; Six Senses in the Maldives ; and Mandarin Oriental Hotel Group in Hong Kong . Antoine has also served as UK Director for Soho House and Chief Operations Officer for the hospitality group , Artfarm .

The finer details

With such experience , Antoine is undoubtedly an expert in the art of hosting , or as he might put it , l ’ art de recevoir . But I ’ m keen to find out what this really means and uncover some of the essential tenets underpinning the subtle talent .

“ The art of hosting can be simplified as a series of questions ,” answers Antoine .

I think when it comes to the future of hospitality , as Netflix did with the world of film , people will want to experience dining in their homes

“ Each of them will bring you closer to creating the perfect environment for your guest ( s ).

“ Do you tickle their senses ? Obviously , with taste , that comes down to the food , but there ’ s also the smell from the kitchen and surrounding candles ; the delicate touch of the table linen and the coolness of the silverware ; the beauty of the flower arrangement ; the background noise , whether it ’ s coming from music or the goings-on of a restaurant .

“ It ’ s funny ,” he goes on . “ During my career , I ’ ve opened 18 restaurants in countries all over the world , and I always say that you can judge one within 20 seconds of stepping foot inside – even if you ’ ve not tried the food .”

With his acute sense for l ’ art de recevoir , Antoine says one can make an accurate judgment by paying attention to the finer details . Are people having a good time ? Are they enjoying themselves ?

What ’ s the temperature like ? What kind of ambience does the lighting and music create ? Are the staff in a flow state or rushed off their feet ?

“ All these tiny details add up to create truly exceptional moments for guests ,” he observes . “ From these alone , I can tell whether I ’ m going to have a great lunch or dinner .”

For those outside the business that still want to apply these principles and master their own l ’ art de recevoir , what might that look like in a home setting ?

“ It ’ s a good question ,” Antoine says . “ As you know , the landscape is changing . More and more people are looking to level up their home dining experiences . But there are a few basics I would encourage people to perfect .

“ First , utilize standard lamps and

Main interview

candles ,” he reveals . “ Avoid direct lighting if you can . It ’ s also wise to curate a playlist

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