Antonin BONNET

Chef : 1 restaurant

Presentation

A brilliant disciple of Michel Bras, Antonin Bonnet lived in Marseille as a child. He spent a lot of time on the Cours Estienne-d'Orves, a tourist square dotted with restaurants: "I would stick my face to the windows to observe what was going on in the kitchen, it fascinated me. " To make a career out of it, the teenager followed a classic curriculum at the Lycée Hôtelier de Bonneveine in Marseille.

With his diplomas in hand, Antonin Bonnet began his career at the Sofitel-Paris-Porte de Sèvres, working alongside MOF Martial Enguehard. He did his military service cooking for General Bernard Janvier, in Nîmes, before joining L'Oustau de Baumanière, in Les Baux-de-Provence, then Michel Bras' restaurant, in Laguiole (Aveyron), in 1996. As chef de partie for vegetables, meat, fish and sauces, he experimented with all areas of gastronomy.

In 2000, Antonin Bonnet crossed the Channel. After various experiences in renowned restaurants, he became private chef to Marlon Abela, founder and president of Marlon Abela Restaurant Corporation. Together, they opened Morton's Club in London."I had ideas and he had a lot of money," he says with amusement. In 2007, he took over at the Greenhouse in Mayfair.

In 2012, a new gourmet investor put his faith in Antonin Bonnet, but this time in France. Cédric Naudon entrusted him with the kitchens of Sergent Recruteur, a tavern nestled on the Île Saint-Louis: "The boundaries between English and French gastronomy are quite blurred today, but I've retained some management know-how from my experience in England. "Gault&Millau crowned him Grand de Demain 2014.

In 2016, the chef decided to embark on the adventure of entrepreneurship: "After working for others, I wanted to work for myself." A good decision, since the Quinsou house has been triply toasted since 2021.

B. G.