The Antibes Transactions team is delighted to present the interview with Édouard and Diane, at the helm of Tête d’Ail, caterer in Antibes. Through this conversation, you’ll discover more about their journey, their passion, their culinary specialities and even a few anecdotes! Because Antibes Transactions loves to shine a light on the town’s shopkeepers, we invite you to read and share this interview. Enjoy reading… and above all, enjoy watching!
Along Boulevard Albert 1er, a shaded terrace catches the eye of passers-by and food lovers. This is where Édouard and Diane set up Tête d’Ail, a place marked as much by their personality as by their Antibes accent. More than just a caterer, it is the result of a shared journey, born from passion, complicity, and a deep love of food that brings people together.
It all began thirteen years ago, in the kitchens of a restaurant where their paths first crossed. Édouard, trained in Michelin-starred establishments and Relais & Châteaux, brought the skill of a demanding and creative chef. Diane, for her part, brought a natural gift for connection and the joy of warmly sharing fine produce. Working together quickly became obvious. Their partnership, built on complementarity, led them to imagine a project that reflected their personalities and their attachment to local traditions.
Asking Édouard about a speciality is like asking a painter to choose just one colour. His cooking is shaped by the seasons, by travels, and by the inspiration of the moment. Of course, certain recipes define Tête d’Ail’s identity – such as the pan bagnat, saladière, terrines, or peppers preserved in oil. But the real strength of the house lies in its constant openness: a Provençal table rooted in tradition, yet never static – always curious, always looking outward.
In Antibes, the pan bagnat is almost a matter of state. When Tête d’Ail dared to include cucumber, some purists frowned, pointing out that there is even a Niçois brotherhood dedicated to defining its ingredients. Diane and Édouard were unfazed. They produced an old cookbook by Jacques Médecin, former mayor of Nice, in which cucumber is listed in salade niçoise… and by extension, in pan bagnat. Enough to end the debate with humour, while staying true to their philosophy: respect tradition, but interpret it with sincerity and seasonal produce.
Today, Tête d’Ail has found its home at 16 Boulevard Albert 1er. The space is bright and welcoming, and the shaded terrace invites you to linger over lunch, a homemade terrine, or a more elaborate dish. The adventure is only just beginning. The duo already imagine Sunday brunches – not every week, but regularly – to gather friends and families around a generous table. They’re also considering afterwork apéritifs in the fine season, extending the Mediterranean spirit well into summer evenings.
The name intrigues, amuses, and sticks in the mind. Diane chose it to combine the obvious culinary symbol of garlic, emblem of Mediterranean cuisine, with a playful twist. “Tête d’” gives a nod to the affectionate tease “tête d’âne” (donkey’s head), a joking nickname that suits them. The result is a name both serious and light-hearted, like their cooking: skilful, generous, and never without humour.
Tête d’Ail is a story of passion, roots, and sharing. It is the meeting of two complementary personalities, united by the same desire: to offer Antibes an honest, lively cuisine. People don’t simply come to Édouard and Diane’s to eat; they come to experience their zest for life, their convictions, and that extra touch that transforms a meal into a memory.
Tête d’Ail
📍 16 Boulevard Albert 1er, 06600 Antibes
📞 +33 4 93 61 22 41
📧 hello@tetedail.com
🌐 www.tetedail.com
📲 Instagram: @_tetedail
📲 Facebook: @TetedAilAntibes
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The content given above is only for information purposes. Despite the attention given to its accuracy, the Antibes Transactions real estate agency can not be held liable in anyway for this information. All information, views and opinions expressed by the interviewees are those of the interviewees and do not necessarily reflect the views of the real estate agency Antibes Transactions. The content of this page has been translated from its original version in French language by a non-official translator. Allez vers la version en français du blog.
