Platinum Recruitment – Feature of the Month
This Month’s feature:
Antonin Bonnet – Head Chef – The Greenhouse - London
Where have you previously worked?
Which chef influenced you the most?
What was your best ever meal?
What’s your favourite cookbook?
What is the next restaurant you want to visit?
What’s your favourite produce to cook with?
Where would you go on a stage?
If you weren’t a chef what would you be?
What would be your advice to anyone looking to get into the industry?
For more information on Antonin Bonnet and The Greenhouse check out the Restaurants website: - www.greenhouserestaurant.co.uk
See you next month
Pigeons and jus
Clean and flamber the pigeon. String them. And keep them in the fridge. Use the trimming to make the jus into a cooper pan
Reduce the pomegranate jus to the desired consistency. Break the pomegranate in halves and pick them. Keep in a cool place.
Mix both ingredients and chop them together until you get an even texture.
Pass everything through the fine griddle of the grinder, cook with a part of the pigeon jus and pass through a fine tamis. Check the consistency and season with some black pepper.
Peel turnips. Cook sous vide at 80°c for 20 minutes. A la minute, cut one turnip into quarters and glaze with honey.
Put all the ingredients together and reduce to the proper consistency.
Cook the turnip sous vide until tender and emulsify with the olive oil emulsion and the almond powder until completely smooth..
Mix all the ingredients together making sure the bowl is clear of all humidity. Keep in an air tight container away from humidity.
If you’re interested in working alongside top quality chefs such as Antonin Bonnet send your CV to firstname.lastname@example.org