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| But Roy's interests grew, and two years later, he left New Orleans for France to acquaint himself more thoroughly in the fields of French Culinary Arts and language. He spent a short time in a language school, Alliance Francaise in Paris, to acquire a working knowledge of French. From there he began his studies in French Cuisine at Le Cordon Bleu in Paris. Having learned the basics of French Cuisine at Cordon Bleu, Roy went on to Grenoble, France for more advanced study of French language and culture. On returning to New Orleans, he began acquainting himself with all sides of the actual operation of Antoine's. The following year, he returned to France to work under the watchful eye of one of Frances greatest restaurateurs, Charles Barrier, of Tours, France. After the work tour in the Restaurant Barrier, Roy returned to Paris to continue his studies at Cordon Bleu. During this time, he became familiar with the owners of great restaurants in Paris and was helped by them to more thoroughly understand the essential points of operating a fine restaurant. Since that time, he has continued his education by retuning intermittently to France and the Cordon Bleu and has developed a working liaison with many of France's leading restaurateurs. Roy has also taught cuisine at both Loyola and Tulane Universities, in New Orleans and privately has lectured on French and Louisiana Cuisine. Having been raised in the family of Antoine's Restaurant, he is well aware of the importance of quality of food and service as it relates to the traditions of the past and needs of the future. [Home] [Books] [Ordering] [Resources] [News]
Media Coverage of Roy Guste Jr."Anyone who who loves Antoine's will probably enjoy this stunning book with it's wonderful photographs of settings, personalities and souvenir menus" -New York Times "Here indeed is a feast for the eyes, as well as the palate." -Rex Reed, Gentlemen's Quarterly "Antoine's Restaurant Cookbook...is now available everywhere, to the joy of any cook who has ever heard of the restaurant." -Chicago Sun Times "Antoine's Restaurant Cookbook is probably one of the most beautiful cookbooks ever. It is a joy to look at, to read and to cook by." -Christian Science Monitor |
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Roy F. Guste Jr. began working at Antoine's
after his 18th birthday in October of 1969. He began as a part time
cashier and had originally intended to familiarize himself with the
operation of Antoine's for later years, when he planned to become an
attorney (as were his Father and Grandfather) and would assist in the
legal aspects of the business. 