{"id":5702,"date":"2018-08-03T14:24:14","date_gmt":"2018-08-03T12:24:14","guid":{"rendered":"https:\/\/bonhomme-resto.fr\/the-project\/"},"modified":"2024-05-31T00:04:14","modified_gmt":"2024-05-30T22:04:14","slug":"the-project","status":"publish","type":"page","link":"https:\/\/bonhomme-resto.fr\/en\/the-project\/","title":{"rendered":"The project"},"content":{"rendered":"

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\n\t\t\t\tWHAT DRIVES US\t\t\t<\/h2>\n\t\t <\/span>\n
\n \n

Bonhomme was brought to be thanks to three friends united by the great values of hospitality, conviviality, and indulgence.<\/p>\n

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.<\/p>\n <\/div>\n\t<\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row][vc_row content_placement=”middle” row_content_width=”grid” content_text_aligment=”center”][vc_column]

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\n\t\t\t\tTHE
TERROIR\t\t\t<\/h2>\n\t\t <\/span>\n
\n 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.<\/p>\n

Working directly with producers for a farm-to-table experience, we seek to modernize and reinvent classic bistro cuisine. <\/div>\n\t<\/div>\n<\/div>[vc_empty_space]\n\t <\/span>\n\t Story Tour de France<\/span>\n <\/a>\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][vc_column width=”1\/2″]

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Our menu, constantly evolving with the seasons and the team’s inspirations, is the common thread between our passionate suppliers and our epicurean guests.<\/p>\n

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\n\t\t\t\tTHE
LOVE OF GOOD THINGS\t\t\t<\/h2>\n\t\t <\/span>\n
\n In the plate, you can find hearty French classics as well as reinterpretations. Our cuisine showcases carefully-selected and exclusively local products.<\/p>\n

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. <\/div>\n\t<\/div>\n<\/div>[vc_empty_space height=”20px”]\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row][vc_row content_placement=”middle” row_content_width=”grid” content_text_aligment=”center”][vc_column]

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