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With their atypical and common approach, these two chefs met at La Rotonde when Philippe Gauvreau was in charge of the two-star restaurant in the MICHELIN guide. It’s Anthony Bonnet’s turn, the young starred chef, to invite his mentor into the kitchens of the Cour des Loges, a 5-star hotel located in Vieux-Lyon. A look back at this generous and convivial moment.
During our first meeting, our Lafont muse Anthony Bonnet and Philippe Gauvreau testified to their commitment to a cuisine where the product is at the heart of all their attentions. Sharing the same values, it is therefore quite natural that we proposed to these two talented chefs to combine their know-how and experience to create a recipe based on linen. A natural material with multiple properties, linen can be enjoyed as well as worn, as demonstrated by the Lafont collection.
For Anthony Bonnet and Philippe Gauvreau, no cooking without good products! Each of the chefs invited us to meet their producers to share their vision of product excellence. Our morning started with a little walk in Bresse with Philippe at a Bresse poultry breeder accompanied by Nicole Collet (Au Chapon Bressan). In this beautiful farm, we met very well raised poultry. We continued with a trip to Anthony’s organic market gardener: the Abbé Rozier farm in Ecully, an atypical place where the quality of the products is to be commended as much as the social action which proposes the integration of populations in difficulty.
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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Depending on your job, you need to wear work pants that meet your needs.
The creation of a dish pushes me to imagine something that is in phase with my own sensibility.
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