A grand Franco-Scottish alliance at The Bonham
"The atmosphere is one of relaxed luxury" - Food & Travel
If The Bonham Hotel is about fusing contemporary style with a classic townhouse setting, the Restaurant at The Bonham successfully brings together a fabulous French chef with the finest of fresh Scottish ingredients.
Michel Bouyer has been delighting diners at The Bonham for the past five-and-a-half years with his classic yet original cooking. He's earned the restaurant two AA rosettes and a loyal local and international following.
Michel previously worked at Michelin-starred restaurants in Paris, the Jules Verne and the Drouant, before moving to Edinburgh. He ran the kitchen at The Howard, the Bonham's sister hotel, before taking up the role of head chef at The Bonham.
"Edinburgh's most timeless contemporary restaurant" - Scotsman
Originally from Brittany, Michel has used his knowledge of traditional Breton dishes, overlaid with culinary skills honed in Paris, to create a menu of modern classics based on fresh Scottish produce. He considers this to be among the finest in the world, and delights in sourcing ingredients from small, local suppliers, in order to guarantee freshness and quality.
His scallops are hand-dived, langoustines fished from small boats in waters off the east coast, salmon hooked out of Loch Fyne, beef and lamb grown on rich Scottish pasture and mushrooms, garlic and watercress picked in the Scottish Borders by expert hands. Menus change to reflect the ingredients in season, so if you're lucky, you might even land a white truffle from Italy.
The Restaurant at the Bonham has quite a minimalist feel to it, but also succeeds in exuding warmth and welcome. There are few places in Edinburgh which make dining such an effortlessly chic and luxurious experience.
GALLERY
