Cooking is a language through which one can express harmony, creativity, and culture.
The purpose of cooking is happiness. The happiness of the cook designing and making the dishes is transferred to those who have the chance to taste them.
This ephemeral happiness could be summed up as the good moments in life. It leaves the trace of a memory greater than the simple well-being, produced by a delicious meal ... just an instant!
OUR
STORY
Brittany
Karine and Antione met in 2007 at the Hospitality & Management school of Brittany, France. Antoine grew up in the kitchen of his fathers restaurant and Karine had a passion for food, wine and travel. They both graduated with honors and decided to discover the world together.
Paris to Corsica
They moved to Paris and after Antoine placed 3rd in the CDRE (a national hospitality & management competition) he was recruited by the 5 stars Marriott Hotel on the Champs Elysees. He worked there for a year before he was hired on as a private chef for a wealthy family in Corsica.
Melbourne
Karine and Antione’s next move took them to Melbourne, Australia. Antione cooked at The Pearl, a “Top 20” rated restaurant and Karine waitressed at The Rockpool restaurant, another Melbourne hot spot.
Vancouver Olympics
For the 2010 Olympics in Vancouver, they were hired on to the cooking and service team for the athleats at the Olympic Village. Following this they moved to Montreal. Antione worked in the gastronomic restaurant L’autre Version as well as began gaining experience in catering with Agnus Dei the premier catering company in Montreal. At the luxury hotel Sofitel Montreal, Karine began as the assistant manager and quickly was appointed ‘Banquet Manager’ where she supervised over 30 weddings and large corporate events.
Dubai
In 2012 Antoine was contacted by Michelin Star Chef Yannick Alleno to supervise one of his restaurants in Dubai. After managing the 101 through it’s most in-demand period, Antoine and Karine felt ready to begin their own business.
Sofia
Looking for a new challenge, they set their sights on opening a restaurant of their own. The roots of Karine’s family are in Bulgaria and after a few holidays they decided to make the move to Sofia. L’instant quickly made a reputation. Just two years after opening, it received the Bacchus Magazine “Best Restaurant in Bulgaria” 2014 and 2015 award. Additionally Antoine and Karine began developing their catering service - organizing cocktails, and cooking live on location.
L'instant
Since january 2017 they decided to focus only on L'instant Boutique and Catering and closed their Restauant. Today Karine, Antoine and the full team from l'Instant are ready to take of a new challenge...we are looking forward to serve you.
CHEF
ANTOINE VerhAEST
KARINE STANICHEV
"OUR JOB IS TO MAKE PEOPLE HAPPY."
RESPONSIBILITY
As a Sofia catering company, we support farmers who respect the environment, consumers and of course taste! We use local ingredients wherever possible and select our suppliers with the utmost care.
The importance of knowing where our food comes from, the trust we place in those who produce it, reducing the number of steps between producer and consumer are core values of our business.
awards
BEST NEW
RESTAURANT 2013
BACCHUS MAGAZINE
BEST RESTAURANT
2014
BACCHUS MAGAZINE
BEST RESTAURANT
2015
BACCHUS MAGAZINE
TOP 10 CHEFS OF BG
2016
ZAVEDENIA.BG
TOP 5 BALKAN RESTAURANTS 2016
CODE DE VINO
reviews
CHEF VERHAEST ON
MASTER CHEF BG
All Videos
Chef Antoine at master chef
L'instant Boutique and Catering Presentation
Sop motion friend dinner in Sofia
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