Anthony Bonnet

Chef Anthony Bonnet's culinary philosophy is profoundly rooted in his rural upbringing amidst the Monts du Lyonnais, fostering an innate love for the land and its inherent bounty. His formative years, spent with farming grandparents who cultivated, raised animals, and crafted everything from scratch, instilled in him an early, deep-seated appreciation for raw products and self-sufficiency. This rich heritage now translates into a highly engaged, locavore gastronomy that champions sincerity, sustainability, and respect for nature. Bonnet rigorously champions direct relationships with passionate local producers, extending from the Monts du Lyonnais to the Bresse plains, thereby ensuring short supply chains and unparalleled ingredient quality. He adheres to a staunch anti-waste ethos, emphasizing the complete utilization of every product—a principle inherited from his mentor, Jean Brouilly, and his own family values. Seasonality serves as the ultimate guide for his menu creation, allowing nature and local farmers to dictate the freshest ingredients, which he then meticulously transforms. He describes his cooking as "sincere and sustainable," implying that every dish he plates is a testament to rigorous selection and a deep respect for both the ingredient and its origin. Ultimately, Chef Bonnet envisions a culinary future that is meaningful, eco-responsible, and continually evolving. His overarching goal is to provide guests with an emotional, memorable dining experience while meticulously preserving and passing on a rich culinary savoir-faire to future generations. He strives to help diners discover a universe he knows intimately, with authenticity and commitment, through an approach that is both respectful and sustainable. Chef Anthony Bonnet's technical approach is characterized by an elegant simplicity that belies immense behind-the-scenes effort, meticulously focusing on freshness, delicacy, and the evocation of profound sensations. He masterfully balances flavors, frequently favoring the interplay of acidity and sweetness, and employs precision to craft visually poetic plates that "tell true stories" of the terroir. His cooking is described as both bold and poetic, celebrating seasonality with creative flair and unwavering precision. Among his most emblematic creations and signature products are: * **Le Potager des Monts du Lyonnais**: A visionary dish meticulously crafted to evoke the raw sensations of a garden harvest. It features various forms of tomato, an array of fresh herbs, and the distinct, aromatic presence of fig leaves (applied as powder or oil), all uplifted by a vibrant livèche granité. * **Pigeon**: A deeply personal signature product, stemming from his childhood experience raising squabs. He celebrates its unique finesse and rich flavor, adapting its presentation seasonally, such as with braised asparagus. * **Pâté en Croûte**: A revered nod to Lyonnaise tradition and his familial heritage in charcuterie-making, showcasing his exceptional skill with intricate stuffings and terrines. * **Cresson**: A cherished ingredient, frequently paired with delicate scallops or robust roasted beef, prized for its ability to introduce vibrant "green on the plate in winter" and its distinct peppery notes.

Career

• culinary apprentice at Jean Brouilly, Tarare
• culinary apprentice at La Rotonde, Charbonnières-les-Bains
• Executive Chef at Cour des Loges Lyon, A Radisson Collection Hotel, Lyon

Mentored by Father, Jean Brouilly.