Restaurant Head Chef Michel Bouyer

Frenchman Michel Bouyer has been delighting visitors to Restaurant at the Bonham since he took charge of the kitchen in 20??. Originally from Brittany, Michel previously worked at the Michelin-starred Jules Verne restaurant at the Eiffel Tower and at L'Auberge in Edinburgh. He also spent time in charge of the kitchens at The Howard, sister hotel to The Bonham in Edinburgh.

In terms of culinary style, Michel has fused his knowledge of traditional Breton cooking with the skills he honed in Paris, and brings both to bear on the preparation of fine, fresh Scottish ingredients. The result is a repertoire of modern classic dishes which never fail to disappoint and have helped to make Restaurant at The Bonham a destination in its own right.

Michel has justifiably earned Restaurant at The Bonham two coveted AA rosettes and a very loyal Scottish and international following.

In conversation…

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 capture fully 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 it has come from and that it's fresh.

And drink?
White wine... and single malt whisky.

Career highlight?
Becoming Head Chef at The Bonham in Edinburgh.

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 guests a 'total experience' from start to finish. Pick them up at the airport, take them fishing, cook the food we catch.