Antonin Bonnet

Immersed in food culture from a young age, Lyon-born Antonin learnt from the greats Michel Bras and – during a long London stint – Marco Pierre White. After the high of cooking at his Michelin-starred Le Sergent Recruteur on l’Île Saint-Louis, then the low of being associated in the abortive La Jeune Rue project, he bounced back with his own restaurant Quinsou (now starred) in 2016. Three years on he launched organic butcher La Boucherie Grégoire, scooping a ‘Meilleur Résistant’ award for his delicious food politics from Le Fooding for 2021.