After staying sedated for two weekshe French chef Antoine Curbinaknown for its gastronomic proposal in THE COMEDORAhe regained consciousness. However, its state of health is still delicate and faces a long and complex recovery process.
“During the last weeks, Antoine was in Deep sedation due to complications in your recovery. Today, with great hope, we want to share that he has aroused and is aware, “he said THE COMEDORA In a publication in social networks.
Although this medical evolution represents a significant advance, the restaurant warns that it is just the first step in a long journey towards total recovery.
“The road is still long and requires constant care. We continue to need support to cover the costs of medicines and essential treatments for their recovery, added the restaurant team,” they describe.
An attack that left him to the edge of death
Antoine was surgically intervened in Two occasions after being injured in the abdomen by firearm during an assault in front of the restaurant, in the 13th and 5th Avenue in Zone 1on Saturday, March 29, 2025.
In the struggle, the aggressor opened fire and seriously injured him.
The medical team of the San Juan de Dios Hospital reported on April 2 that, after the second operation, the chef presented signs of improvement, although it was still in critical condition and under constant monitoring.
Although he is now aware, his health status remains delicate.
Support and solidarity
THE COMEDORA He has reiterated the call to solidarity to financially support Antoine during this period.
“Thank you for accompanying us with such love, for every message, donation and energy they have sent. Antoine is fighting and we could not be more grateful for having them by our side,” they shared in an Instagram story.
They also announced that they will soon announce the opening date of their new headquarters, in response to the questions about the return of their emblematic sandwiches menu and other dishes.
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Who is Antoine?
Antoine won the public’s affection on social networks thanks to his proposal for sandwiches and dishes with French essence, among which his famous Crème Brûlée stands out.
His visual style, accompanied by music in French and with emphasis on fresh ingredients such as vegetables and fries, offered a unique experience in the culinary panorama of the historic center.
In an interview with Median MagazineHe explained that he studied gastronomy at a school specialized in haute cuisine.
After five years in high -level restaurants, he decided to bet on a more accessible and close concept, without losing the essence of French cuisine. Thus he managed to consolidate a faithful community in Guatemala.
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