Chef Antonin Bonnet

What was the last thing you ate?
Vine peach

Where would you most like to have dinner tonight?
At L’Epuisette, a small fish restaurant in Marseilles, France

What would be your perfect picnic location?
The beach on L’Airon Island, in Brittany

What’s your favourite summer dish?
A plate of tomatoes from the garden with mum’s fresh goat cheese and homemade olive oil

What’s the weirdest thing you’ve ever cooked?
Finger fish

Microwave or Aga?
Aga

Hot curry or haute cuisine?
Both

What’s your favourite foodie fantasy?
My grandmother’s bugnes (a speciality from Lyon)

What’s your worst culinary nightmare?
A flood in the kitchen

Fat chips or French fries?
French fries

What’s your best tip for a novice chef?
Be passionate

What’s your favourite kitchen gadget?
Thermomix TM31

Which chef would you most like to swap places with?
Nobody

Who is your favourite food critic?
My daughter

What makes you sick?
Too much fat

Antonin Bonnet – CV (curriculum vitae)

Born in Lyon, France, Antonin Bonnet started his culinary journey at the tender age of 14 at Boneveine Hotel’s cooking school.

The experience there was to fuel his already smoldering passion for cuisine. After graduation, Bonnet embarked on an illustrious career in gastronomy. His thirst for knowledge and adventure brought him around Europe and the Far East, working in many outstanding establishments such as the L’Oustau de Baumanière and the Laguiole where he worked with Michael Bras, and the highly exclusive Morton’s in London where he was the executive chef.

In 2006, Bonnet moved on to the Michelin-starred establishment, The Greenhouse, where he continues to stamp his presence upon the London restaurant scene.

www.greenhouserestaurant.co.uk