Ottawa chef receives one of the highest civilian awards from French Embassy

Chef Yannick Anton is being recognized with a prestigious and high honour award from the French Embassy on Thursday.

Anton, who teaches at Le Cordon Bleu Ottawa, a culinary arts school, is receiving the L’Ordre du Merite Agricole (translated to The Order of Agricultural Merit) for his contributions to the culinary industry. 

In his lengthy career the Nice, France native has moved around both Canada and the U.S., bringing the French culture through his cooking. 

For the last 18 years, he’s settled down in the nation’s capital working at various restaurants before being pulled into teaching during the pandemic.

The award was a surprise to Anton. 

“I was not expecting that. It’s not something like a competition I prepare for,” he told CityNews Ottawa in an interview. “First, I was extremely excited, I was shaking almost. But also, I had the kind of calm feeling…Suddenly I felt like it was a bit of affirmation about my vision for my cuisine…It felt like ‘Okay, this is right’.”

Over his long career that started when he was 20 years old, Anton said he faced many challenges, some of which made him doubt if he could keep going. But the award reinforced that he is on the right path.

Anton said he feels extremely fortunate to have mentors, who have become friends, throughout his career.

“Without them, I probably wouldn’t be where I am now getting that award,” he said. “So all the training I had from them, whatever, it was fun or not fun, it really moulded me into a way of thinking on the right path.”

The award is given to individuals who help develop a dynamic culinary industry with all partners, including farmers. It also recognizes people who help promote French culture and do so over their careers. 

It is one thing Anton is proud of, promoting his background and history through his art.

One of the ways he does this is by cooking meals that hold significance to him and where he comes from. Anton’s “signature dish” is a fish soup he’s grown up cooking.

“It’s a bit of like comfort food when you eat a good Bouillabaisse…These dishes that made the reputation of the region of France… You’re happy,” he said.

The soup is based on fish from the south of France and has tomatoes, fennel, saffron and a specific French alcohol topped with garnishes and the fish filet. 

The award will push Anton to continue learning, something he leads by example.

“Be curious,” Anton said. “After 38 years, of cooking in the industry, I’m still a student…Being a student is being curious.”

Anton will receive the award at a ceremony at the French Embassy in Ottawa at 6 p.m. on June 20.