| Antonin Bonnet is head chef of the Greenhouse, whose Mayfair news premises have for many years retained a Michelin star. |
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| How long have you been cooking professionally? |
| Since I was 20 years old so 18 years now. |
| Where did you train to cook? |
| First with my mother and grandmother, then at Guy and Andre Gedda, Le Relais de Sevres in Paris, L'Oustau de Baumaniere, Michel Bras, The Oak Room and finally the Greenhouse. |
| How would you describe your style of cooking? |
| Modern French |
| Is there a secret for a successful restaurant? |
| It is about the experience, a close balance between the reception, the service, the food, the space, the mood. It all needs to feel natural and relaxed and yet professional.....A thin line. |
| Do you have a “signature dish” or favourite dish you enjoy cooking? |
| It would be the Grouse with Cocoa nibs lately |
| Do you have a favourite ingredient? |
| Yes, the Poularde from Mieral |
| Which restaurant do you most enjoy eating at on your night off? |
| I take the kids and my wife to a small Japanese restaurant called Jin ki chi or simply go the our local pub the Lansdowne |
| What is your most interesting or fun experience from your time in restaurants? |
| Cooking for athletes at the Olympic game of Barcelona in 1992. It was great fun. |
| What would be your “last request” dish? |
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| Truly and honestly a really simple thing. A crunchy baguette with a nice unsalted butter and a few slices of saucisson of Laguiole... with a glass of Gaia |
| Is there another chef that you most admire? |
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| Amongst the few, Michel Bras, Alain Ducasse, Alain Passard, Pierre Gagnaire, Olivier Roellinger, Ferran Adria, Oriol Ballaguer, Frederic Bau, Antony Aduriz,..... |
| Any advice you would give to someone wanting to become a chef? |
| You really have to love it, it is a way of life and beyond a passion. |
| Any final thoughts you’d like to add? |
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| Yes, we are going to refine the experience at the Greenhouse. |
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Current Restaurant |
| Greenhouse |
