Imagine a young boy of about ten years old who is given a vegetable garden for his birthday, who raises his own pigeons and cooks them with peas... Anthony Bonnet grew up in the countryside of the Monts du Lyonnais. His grandparents were farmers. That's where it all began, through this family transmission of love for the product. "We didn't buy anything, we made everything". Anthony observes and learns... Knowledge and above all values that he will never forget and which today are an integral part of his personality. This passion for the product would later lead him to the kitchens of Jean Brouilly, a Michelin-starred chef in Tarare, and then to the side of Philippe Gauvreau, a double-starred chef at La Rotonde in the Lyon region. In 2004, the Sibuet family entrusted him with the reins of the restaurant Les Loges. Anthony Bonnet was only 25 years old at the time and the awards were not long in coming. Voted "Young Talented Chef" by Gault & Millau d'Or in 2007, Chef Anthony Bonnet was awarded a Michelin star in 2012.

Passionate about the product, the chef puts taste at the heart of his creativity. To do this, he surrounds himself with a myriad of producers. The Molières farm for the sheep's cheese, the 200 year old Abbé Rozier farm, certified organic for vegetables, Jérôme Ollagnier for farm pigeons, a 100% traditional breeding operation located in Châteauneuf, Renaud Suquet for small spelt and old varieties of wheat, Nicolas Gauthier for crayfish from the Camargue and Olivier Metzger for matured carcasses, Anthony Bonnet takes the best from each of them.

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