Michel Bouyer | Restaurant at The Bonham
Michel Bouyer started out as a waiter for one of the greats in Paris and is now cooking fine modern food, bringing together his knowledge in both Scottish and European cuisine, in the prestigious Restaurant at The Bonham.
EatScotland finds out about the journey.
Who past or present would you like to cook a meal for and why?
Louis Grondard who was the Head Chef when I was a waiter in Paris. I was terrified of him at the time, but he was probably the best chef I worked for and I learned so much from him. I’d love to cook for him as a thank you for what he taught me and also to show him what I am capable of 17 years down the line!
Have you ever been really nervous about cooking for anyone?
My parents, because they own a mini ‘organic farm’ in France and have all the best raw ingredients.
Where or from whom did you get your desire to become a chef?
It was my parents because they have always cooked some of the freshest meat, fish and vegetables and also always in season. They taught me how wonderful it is to work with seasonal produce to create amazing flavours.
Quick and easy meal after service?
Tomato, mozzarella and basil salad with extra virgin olive oil and French sea salt.
Where is your favourite restaurant in Scotland and why?
A restaurant called Bonaventure on the Isle of Lewis when it was owned by Richard and Johanne Leparoux. It is a place that has a lot of soul and atmosphere. When the weather is bad outside what a treat it is to walk in to this restaurant with its peat burning stove and the smell of langoustine simply cooked in butter garlic so fresh and simple.
What would you say is your signature dish?
This would be our Trio of Scottish Beef on the Restaurant at The Bonham menu. It is three different cuts of beef cooked three different ways – boiled beef brisket, pan-fried beef skirt and braised ox tail.
Which celebrity chef would you most like to cook for you?
Joel Robuchon is for me the best chef ever.
What gadget could you not live without in your kitchen?
Avery powerful blender called Vita Prep.
What is your favourite Scottish ingredient?
Hand dived scallops from the West coast.
Who is your favourite Scottish supplier?
Burnside Farm Foods which is owned by Johnny Rutherford. This company represents the best of the Scottish game, poultry and beef which has complete traceability.
Give three words that sum you up as a chef.
Classic, simple and seasonal.
What made you join EatScotland?
It is great to be part of an initiative which is supporting and celebrating the Scottish restaurant sector. Scotland offers an abundance of quality natural produce which allows us to offer the highest standards of cuisine. We should be doing all we can to promote this to locals and visitors alike.
Dining in Restaurant at The Bonham
You'll be tempted by distinct European-inspired food and enticed by provocative wines.
The stylish Restaurant at The Bonham is famed for its innovative and contemporary cuisine with strong European influences. The acclaimed Edinburgh restaurant has established a reputation for creative and quality dishes. Frenchman Michel Bouyer has been delighting diners at The Bonham in Edinburgh for the past six years with his traditional yet original cuisine, which has earned the restaurant 2 AA rosettes. Restaurant at The Bonham now joins an elite list of ten restaurants in the capital who are awarded the status.
The modern Bonham style is far from traditional, but the standard of cooking is clearly influenced by Head Chef, Michel Bouyer's classical training in Paris. The restaurant is in a European style, but the team essentially like to work with natural and organic local ingredients and produce at its best flavour when in season.
Bouyer previously worked at the 1 Michelin star Jules Verne restaurant at the Eiffel Tower and the L'Auberge restaurant in Edinburgh. Prior to assuming the role of head chef at The Bonham, Bouyer ran the kitchen at its sister hotel in The Howard.
Originally from Brittany, Bouyer has fused his knowledge of traditional dishes from his home region, with culinary skills honed in Paris and the finest of fresh Scottish ingredients to offer a menu of modern classic cuisine with a unique twist.
The Bonham
35 Drumsheugh Gardens
Edinburgh
City of Edinburgh
EH3 7RN
Tel: +44 (131) 226 6050
Fax: +44 (131) 226 6080
E-Mail: restaurant@thebonham.com
W: http://www.thebonham.com