Imagine a ten year old boy who receives a vegetable garden for his birthday, raises his own pigeons and cooks them with his own fresh-grown peas... Anthony Bonnet grew up in the countryside of the Monts du Lyonnais, the hillsides surrounding Lyon. His grandparents were farmers. This is where it all began, a family inheritance and dedication to the purest ingredients. "We didn’t buy anything, instead we made it." Anthony observes and learns... his quest for knowledge and for simplicity, that he cultivated as a young boy, are an ingrained part of his personality. This passion for good taste and pure ingredients lead Anthony to the kitchens of Michelin starred chef Jean Brouilly in Tarare followed by a mission alongside Philippe Gauvreau, the two-star Michelin chef at La Rotonde in the Lyon region. The honours were nearly immediate. Voted "Young Talented Chef" Gault Millau d’Or in 2007, Anthony Bonnet garnered his first Michelin star in 2012.
Passionate about the finest products, Anthony Bonnet has taste at the heart of his inventive endeavours. He surrounds himself with a select group of the finest producers. The Molières farm for sheep cheese, the 200-year old Abbot Rozier farm for certified organic vegetables, Jerome Ollagnier the pigeon breeder with a 100% artisanal operation located in Châteauneuf, Renaud Suquet for spelt wheat and other heirloom varieties, Nicolas Gauthier for crayfish from the Camargue and Olivier Metzger for aged meats, Anthony Bonnet takes the best from each of them