Anthony Bonnet

The secret world

In a gradual progression, Anthony's dishes awaken all five senses.

Like in the middle of an orchard, aesthetic, fragrant, delicious, surprising, sometimes disconcerting; they guide gourmets on an initiatory path where each ingredient is a tribute to nature as linked to the invisible world of life, the most accomplished version of which seems to be the beehive for which the cook has a passion that goes back to childhood . The Lyon chef is like a fish in water in contact with local and Rhone producers whose bosom he has never left.

The chef on video

Through my cuisine inspired by what I know and what I have tasted, I want to transmit and share the true taste of the products. Whatever passions I want to express on the plate, I need to rely on solid foundations, of knowledge, of a story. Lafont also has one, I find the same vision of things.

Anthony Bonnet

Brought to farming by his peasant father and grandfather in the Monts du Lyonnais, Anthony Bonnet cooks in connection with nature.

This native of the country knows the plantation cycles according to the rhythm of the seasons. He trained in the kitchens of Jean Brouilly, starred chef in Tarare before joining Philippe Gauvreau at the two-star restaurant La Rotonde, in Charbonnières-les-Bains, a stone's throw from Lyon. In 2004, the Sibuet family entrusted him with the reins of the restaurant Les Loges, which quickly received critical acclaim, won over by the unbridled creativity of the chef. Distinguished as a “Talented Young Chef” by Gault & Millau in 2007, then a first star in the MICHELIN guide in 2012, Anthony Bonnet teases the second under the leadership of the Radisson Collections group, the new owner, who has great ambition for the establishment.

In a gradual progression, Anthony's dishes awaken all five senses.

Chef's word

Brought to farming by his peasant father and grandfather in the Monts du Lyonnais, Anthony Bonnet cooks in connection with nature.

The kitchen jackets of our muses

The Muse selection