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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.  

"OUR JOB IS TO MAKE PEOPLE HAPPY."

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

"Today we felt very much appreciated and had the best time of our 2 weeks in Bulgaria. The service, atmosphere and especially the food, were great!! Thank you for establishing a place we can feel so good in our much loved town, and so typical of Paris. - Thank You!"

CHEF VERHAEST ON

MASTER CHEF BG

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