Antonin Bonnet is a grasp of the culinary arts. A former disciple of Michel Bras – having additionally worked at L’Oustau de Baumanière – he arrived in Paris and brought with him his first star at the renowned Sergent Recruteur. His childhood spent in Lozère, immersed in nature and surrounded by animals, cast an eco-responsible philosophy that he built-in into his skilled life. This strategy has develop into his trademark: tasting Antonin Bonnet’s signature dishes is nearly a committed act. Each product is rigorously sourced, treated with the utmost respect and for waste: zero tolerance, every little thing is used correctly.
That is what he proposes at Quinsou, his desk that he opened in 2016, awarded a Michelin star in 2018, the place he provides a uncooked, Korean-inspired gastronomy (his associate Jina being initially from the Land of the Morning Calm).& A true artisan of taste and good consuming, his attachment to ecological rules led him to open his personal butcher shop, Boucherie Grégoire, just some steps from his restaurant. He bought probably the most noble cuts and stored the trimmings to embellish the broths and other preparations of Quinsou. A radiant challenge that sadly closed its doorways last October, as a result of successive confinements. Nevertheless, the latter allowed him to open Mimibaba: a Korean pop-up borrowing the nickname of Jina, a second wind throughout this period of eight closed. Because the chef has proven thus far, his cuisine and his revolutionary concepts haven't finished superb us.
By Cheynnes Tlili
L’article Antonin Bonnet: an outstanding chef est apparu en premier sur Galerie Joseph.
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