Antonin Bonnet
Chef Alliance Member
Originally from Lyon, Antonin trained under Michel Bras at his three-Michelin star restaurant in the Aubrac region of France. He also gained invaluable experience during his three years at L'Oustau de Baumanière in Provence. He joined The Greehouse in February 2006, prior to this he was at Morton’s Club for two years following on from being Marlon Abela’s private chef.
The Greenhouse serves contemporary European food, created by Executive Chef Antonin Bonnet, in a chic, sophisticated setting. Since 2004, the restaurant has held onto its Michelin star status, and continues to win the praise of food critics, gourmets and wine lovers alike. Antonin’s style of cuisine is influenced by a combination of elements: a desire to create powerful menus by ‘getting back to nature’ and utilising the finest ingredients, his technical background from previous restaurant experience and his own personal experiences of Europe and the Far East. Intuition, refined by impeccable training, has perfected Antonin’s style which challenges the boundaries of convention by combining flavours and methods from around the world in order to create original dishes.
Antonin is passionate about produce origins. His suppliers are small, individual producers who are able to offer the finest, freshest ingredients. Antonin is prepared to travel the length and breadth of Europe on a tip-off in order to secure suppliers who meet the restaurant’s exacting standards. He has sourced unsurpassed veal from the Aubrac region, lamb from Lozère, pigeon from Anjou, the finest game from across the UK, carefully selected fish from all over Europe including unrivalled Cornish spider crabs, lush herbs from Brittany and fruit and vegetables from Nice.
His menu changes several times a year to feature the best seasonal produce, as well as prelude menus to each season. Diners can also expect to see unusual combinations of ingredients and dishes taken out of their traditional concepts: Simmental beef tartare bone marrow, truffle and purple Vienna kohlrabi and Divercaught scallop with spicy hazelnut Jerusalem artichoke cream and chanterelle mushrooms or Wild turbot with Thai scented kabocha pumpkin velouté enoki mushrooms, baby prawns, mussels and kaffir lime leaves are just some of the exquisite dishes from the à la carte menu, which change slightly each day.
Visit The Greenhouse here http://www.greenhouserestaurant.co.uk/greenhouse.htm
Chef Bonnet’s gorgeous chocolate tart with bitter tonka bean sauce
