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


Every day, a chef delivers to Le Figaro the keys to an inspired meal that is easy to prepare at home. Today, the hat of Quinsou, in Paris.

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.

Read also:

Meat is not about to disappear from our plates

“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


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

“resistant chef”

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

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Source: lefigaro

All news articles on 2020-12-01

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