Portrait of Antonin Bonnet
i. Biography
The work reads as modern French, but in Quinsou’s Paris dining room it is the discipline that is notable: clear lines, controlled expression, and an interest in how contrast gives a dish its edge.
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The Climb
The early sequence of kitchens shows a steady accumulation of pressure and standards. Antonin Bonnet was Head Chef at The Greenhouse in Mayfair from 2005–2012, then chef at Le Sergent Recruteur from 2012–2015. In 2016, he became chef of Quinsou, where the pace and precision of the role have continued to shape the work.
Today
At Quinsou in Paris, the cooking sits in a modern French register that avoids ornament for its own sake. Antonin Bonnet’s name is attached to grouse with cocoa nibs, a dish that makes the point plainly: game, bitterness, and restraint working in concert. The effect is built from balance rather than display, with enough tension to register without forcing the issue.
Career - Chef — Quinsou, Paris (2016–present) - Head Chef — The Greenhouse, Mayfair (2005–2012) - Chef — Le Sergent Recruteur (2012–2015)
Signature
Antonin's signature dishes include Grouse with Cocoa nibs and Seared Fish With Kimchi and Chicken Sausage. Taken together, they point to a kitchen language built on contrast: the depth of game against bitterness, and the sharper, more active register of fish and kimchi. The thread is precision, not excess.
Recognition
Those repeated appointments to head and chef roles suggest a cook trusted with a kitchen’s standards over time. Antonin Bonnet’s work is easy to summarize too broadly, but the specificity of grouse with cocoa nibs gives it sharper definition: modern French cooking, handled with control and a clear sense of structure.
FAQ Where did Antonin Bonnet work before? Antonin Bonnet's earlier career included The Greenhouse and Le Sergent Recruteur. What is Antonin Bonnet known for? grouse with cocoa nibs.
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