Antoine Villard came to have a snack at home with Tatiana Levha.
In this new episode of the À la Mère de Famille podcast, Déborah and Steve welcome Antoine Villard and his guest Tatiana Levha to share a snack dedicated to cuisine, their shared journey, and their entrepreneurial adventure.
The chef of Servan and Double Dragon and the founder of Dandelion look back on their respective paths, their formative years, their decisive encounters, and their shared taste for vibrant, free, and unpretentious bistronomy. They talk about transmission, teamwork, culinary creation, but also risk-taking, happy collaborations, and restaurants that tell a story.
Between memories of meetings, behind-the-scenes anecdotes, and reflections on the Parisian gastronomic landscape, the conversation unfolds with sincerity, curiosity, and gourmandise.
Settle in, grab a slice of cake, and let yourself be carried away by this warm and friendly exchange.
Enjoy listening 🎧
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Tatiana Levha
Everything in the dishes her teams serve invites a delicate journey. Since 2014, with exacting standards and precision, Tatiana Levha has been delighting diners at Servan in Paris's 11th arrondissement, a major establishment in local bistronomy and the fresh flavors she has brought to the capital. The Franco-Filipino chef showcases her dual identity in every dish: a generous bistro tone marked by airy Asian touches. Always associated with her sister, Katia, in the dining room, she opened Double Dragon in 2018, where chili reigns as a vigorous companion.
Antoine Villard
This is a first common point: Antoine Villard, like his colleague from Servan, chose to enroll at Ferrandi instead of pursuing university studies. In his case, it was in 2009. After his CAP, the young chef worked in renowned establishments such as Georges V and Chambard, and in European capitals like Stockholm and Brussels, before assisting Bertrand Grébaut at Septime. Not far from Double Dragon, where the Levha sisters hired him in 2018. Here is the second common point: the taste for adventure combined with a love for modernity. This energy led him to invest with his partner, sommelier Morgane Souris, in a restaurant in the 20th arrondissement. The couple opened Dandelion there in 2024, already a brilliant representative of the great Parisian bistronomic family.
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Every month, Déborah Pham, journalist, and Steve Dolfi, co-owner of Paris's oldest chocolate factory, welcome inspiring guests for an afternoon snack in the secret dining room of the historic boutique. These are personalities we want to listen to and talk about transmission with. Each guest arrives with a companion, someone who matters, someone from whom they have been influenced or to whom they have transmitted a certain vision of the world. For an hour, they talk about connections, memories, and what is transmitted without even thinking about it. An unfiltered conversation, with mouths full, because here, it's allowed.
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