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Pascal Barbot’s signature dish for Lafont
Like an artist, the chef makes a clean sweep and arranges his vegetables, fruits and herbs to compose his work base and his color palette.
Starred chef since 2012, our muse Anthony Bonnet is a lover of the soil and products. Son and grandson of farmers, he claims his love of the peasant culture, values and work well done. Discover the
portrait of a chef
who always wanted to do this job!
For Anthony Bonnet, there is no good cooking without good products. We accompanied the starred Chef to meet local producers, in order to select choice products. The objective of this meeting? Preparing a culinary experience around the notion of transmission, with Philippe Gauvreau… The result: a four-handed recipe based on flaxseed and a moment of complicity between two chefs who share the same values.
Anthony Bonnet is as comfortable in a vegetable garden as he is in a kitchen. And what could be more natural! At the age of ten, he was given a vegetable garden for his birthday and raised his own pigeons which he cooked with peas… He grew up in the green countryside of the Monts du Lyonnais with his farmer grandparents. “We didn’t buy anything, we did everything.” This family tradition of love for the product is what Anthony brings to the plate at Les Loges. Fundamentals and above all values that he will never forget and that are today an integral part of his DNA. Honored as a talented young chef by Gault & Millau in 2007, the chef was awarded a star by the MICHELIN guide in 2012.
A cook with a touch of gardening, raised in the pastures of the Monts du Lyonnais, Anthony Bonnet is a lover of the land, the products and their beautiful stories. A starred chef since 2012, he revisits, season after season, the taste of his childhood memories to make vegetable dishes rich in emotion grow under the glass roof of Cour des Loges.
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Like an artist, the chef makes a clean sweep and arranges his vegetables, fruits and herbs to compose his work base and his color palette.
Whatever passions I want to express on the plate, I need to rely on a solid foundation of knowledge and history.
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