WHAT DRIVES US

Bonhomme was brought to be thanks to three friends united by the great values of hospitality, conviviality, and indulgence.

Before the restaurant opened its doors in May 2022, we toured France during several months to create relationships with the farmers and winemakers that help us make Bonhomme a culinary human adventure.

THE
TERROIR

Meeting and exchanging with various producers in their fields, we sourced the best possible products. They have enabled us to write the most beautiful stories, where our local terroir is the main character, and propose a menu that makes sense from A to Z.

Working directly with producers for a farm-to-table experience, we seek to modernize and reinvent classic bistro cuisine.

Our menu, constantly evolving with the seasons and the team’s inspirations, is the common thread between our passionate suppliers and our epicurean guests.

THE
LOVE OF GOOD THINGS

In the plate, you can find hearty French classics as well as reinterpretations. Our cuisine showcases carefully-selected and exclusively local products.

Convinced that every palate is unique, chef Matthieu Charriaud (Le Meurice Alain Ducasse, Le Richer) encourages his whole brigade to contribute their menu ideas, fostering an ongoing conversation around culinary ideas.