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 and a loyal local Scottish and international following.
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.
"Chef and restaurant staff went out of their way to cater for our dietary needs. The restaurant served well presented, hot, tasty and well planned dishes" Bonham Guest, February 2007
In conversation with - Michel Bouyer..
Food at The Bonham is? Modern Classic
Your signature dish?
My dishes change according to which ingredients are in season and at their best. We want to fully capture their 'saveur' and present them in simple yet classic way, so that the fresh flavour of the dish can be fully enjoyed.
One of my favourite dishes at the moment is 'seared hand dived scallops with crab cannelloni, with a pear and caper dressing', and this features on our dinner menu.
Your influences?
The biggest influence when creating new dishes and deciding what will appear on our menus, is which ingredients are in season. Knowing where the food we purchase is from is a huge factor too. We purchase our lamb and beef from the Scottish Borders and can actually trace which farm it originates from, and which farmer raised the stock. We care about the quality of our food and this comes across in the way we cook and present the food to our customers.
Favourite food?
Seafood and in particular oysters.. really any fresh fish. In Brittany, I watch the fresh fish coming off the boat - I know where its come from and that its fresh.
And drink?
White wine.. and single malt whisky.
Career highlight?
Becoming Head Chef at the Bonham Hotel.
When you're not working?
Looking after my daughter and I love fishing, especially in the River Tweed and Till.
Can't live without?
Garlic !
Ambition?
To own a small guesthouse and restaurant. I'd love to give the guest's a 'total experience' from start to finish. Pick them up at the airport, take them fishing, cook the food we catch..
