Antonin Bonnet's recipes: rack of veal fillet, mashed carrots and mustard

On the eve of his 50th birthday, Antonin Bonnet belongs to this generation of talented and committed chefs, discreet but die-hard, who place their cuisine in an ethical approach.

Because the good must go hand in hand with respect for people and the planet.

And this even when we open a butcher's shop when the consumption of meat is a source of pollution and abuse.

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“I really wondered if this was not a big mistake.

But, otherwise, someone else would have done it in my place: at least we take responsibility for our specifications, work with small organic or reasoned farms, remove the intermediaries to ensure maximum income for farmers and work on them. animals as a whole, on a peasant model, at the butcher's shop or in the restaurant. "

Antonin Bonnet, chef of Quinsou, rue de l'Abbé-Grégoire (6

th).

Jean-Christophe Marmara / JC MARMARA / LE FIGARO

Before inaugurating the Boucherie Grégoire (Paris 6th arrondissement) last year - which has just won him a Fooding award for the best

in the face of the Covid-19 crisis - Antonin Bonnet has had a career

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