{"id":25472,"date":"2026-04-11T12:02:31","date_gmt":"2026-04-11T10:02:31","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/antoine-paulin-from-conservatory-to-marius-bar\/"},"modified":"2026-07-22T12:08:59","modified_gmt":"2026-07-22T10:08:59","slug":"antoine-paulin-from-conservatory-to-marius-bar","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/portrait\/antoine-paulin-from-conservatory-to-marius-bar\/","title":{"rendered":"Antoine Paulin, from conservatory to Marius bar"},"content":{"rendered":"

Antoine Paulin grew up between Paris and the South-West, near Toulouse. From an early age, he chose music, attended the Conservatoire, became a guitarist, took on one project after another, and settled into a life of intermittence. An intense daily routine, but one that eventually ran out of steam. He confides that at some point, he stopped projecting himself, tired of “moving all the time” and of a milieu that was too closed. <\/p>\n

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Chef Antoine Paulin at Marius \u00a9Cl\u00e9ment Perrin<\/figcaption><\/figure>\n

The pleasure of the table<\/h2>\n

So he cuts and throws everything around, without really knowing where to go. That’s when cooking came almost naturally to him. He quickly realized that there was more to his job than just serving food. You have to serve, organize and anticipate. He learned on the job, often alone, in kitchens where he had to do everything. A different kind of stage: more direct, more concrete. <\/p>\n

For Antoine, the passion for cooking began in the family, long before the professional stove. His father, paternal grandfather and maternal grandmother all cooked, and all three shared the same passion for entertaining. He recalls a home where there were always people, always something on the table. A way of life more than a ritual. Later, even before making a career of it, he was already “the buddy at whose house we eat well”. Looking back, he sums up what drives him: he started cooking “to make people love it”. For him, cooking is first and foremost about connecting. <\/p>\n

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The open kitchen at Le Marius in Geneva \u00a9Cl\u00e9ment Perrin<\/figcaption><\/figure>\n

Le Marius, the revival<\/h2>\n

After several intense experiences – hotels, high volumes, high-pressure cooking – Antoine is looking for something different. A freer, more human environment. He found this freedom at Le Marius, almost by chance. <\/p>\n

Le Marius is a neighborhood counter, an open kitchen where tables talk to each other and share their bottles. It’s like visiting a friend’s house. The story began with a meeting with Marc Popper, founder of Le Bombar and Le Marius<\/strong><\/a>. One lunchtime, he was asked to prepare a meal for the whole team. The feeling immediately took hold, and he was hired for the position of chef. Antoine tells me that trust was quickly established with Marc, who quickly gave him carte blanche. Behind the counter, Antoine takes his place. He tells me that here, “he’s the one who sets the pace”, and that people naturally adapt to him. <\/p>\n

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Leek vinaigrette and gribiche sauce \u00a9Cl\u00e9ment Perrin<\/figcaption><\/figure>\n

An evolving kitchen<\/h2>\n

Like his leek vinaigrette with gribiche sauce and cold-cooked egg yolk, or his beef tartare with its assertive depth – between the salinity of anchovies and the enveloping sweetness of an onion reduction – his cuisine evolves with the place, embracing its contours and seasons. It becomes simpler. In the beginning, he was more searching, multiplying associations. Today, he prefers to go straight to the point: “master something simple, but do it perfectly”. <\/p>\n

Products dictate the menu. So do the seasons. He works with local market gardeners and accepts the unexpected. He adds, almost as a matter of course: “If there are no tomatoes, there are no tomatoes. That’s for next year. At Le Marius, it’s all about authenticity. It’s a kitchen of sharing, where the chef is at one with the room. And perhaps that’s where it all hinges. In this immediate trust, in this freedom given, in this ability to create a place where people come as much to eat as to have a good time. <\/p>\n","protected":false},"excerpt":{"rendered":"

Before cooking, Antoine Paulin made his living from music. Conservatory, intermittence, stages and tours. Then one day, he swapped his guitar for a cooking piano. <\/p>\n","protected":false},"author":15,"featured_media":25473,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Antoine Paulin, from conservatory to Marius bar | Restaurant Geneva | Edouard Amoiel","description":"Before cooking, Antoine Paulin made his living from music. Conservatory, intermittence, stages and tours. Then one day, he swapped his guitar for a cooking pian"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[358],"tags":[],"restaurants-par-lieux":[353],"style-de-restaurant":[],"class_list":["post-25472","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portrait","restaurants-par-lieux-geneva"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/25472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=25472"}],"version-history":[{"count":2,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/25472\/revisions"}],"predecessor-version":[{"id":25479,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/25472\/revisions\/25479"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/25473"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=25472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=25472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=25472"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=25472"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=25472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}