The story
Bonnotte is the story of Manon and Antoine Guichard, a couple who met in the brigade of a grand Parisian kitchen and now run their own restaurant at 1 rue de Billancourt, Boulogne-Billancourt. Theirs is a restaurant that feels like a natural extension of their lives: convivial, grounded in seasonality, and driven by a deep respect for ingredients. The Michelin guide has taken notice, awarding the restaurant a Recommended distinction in 2026, a nod to the quality and sincerity of their Modern Cuisine.
Manon is in the kitchen, Antoine in the dining room – but both are chefs at heart. Manon Negretti-Guichard, a chef with roots in Provençal and Corsican cooking, has worked at Épi Dupin, Lasserre, and the George V. She cooks instinctively, with a focus on vegetables and the sunny flavours of the south. Antoine Guichard grew up in a hotel on the Île de Noirmoutier, learning from his grandfather. His twenty-five-year career includes stints at Ledoyen, Taillevent, and the Peninsula Paris, where he helped earn two Michelin stars under David Bizet. Together, they bring complementary skills: her spontaneity and warmth, his precision and gastronomic finesse.
The kitchen operates with a clear philosophy: source responsibly, cook seasonally, and let the produce speak. Lunch menus change weekly, offering two starters, two mains, and two desserts, plus seasonal suggestions. Dinner is more elaborate, with a tasting menu, larger sharing plates, and occasional luxuries like truffle or lobster when the season permits. The wine list, about a hundred references, leans heavily on organic and natural wines. Bonnotte is also certified Écotable, guaranteeing an environmentally conscious approach. This is Modern Cuisine at its most honest: light, flavourful, and always rooted in French terroir.
Recognition
Ambience
Details
History
Exciting things are happening over in Boulogne! After a thorough examination via our pupils, taste buds and other senses, we’re prepared to give a very good grade to Bonnotte, a spiffy little bistro (parquet floors, blonde wood tables, immaculate walls) which takes its name from a type of Noirmoutier potato. And that’s where chef Antoine Guichard (ex-Oiseau Blanc and Taillevent) grew up as well, who works front-of-house here, while Manon Negretti-Guichard (ex-Café Ineko, Semilla and Lasserre) casts her spell on the cuisine, depending on her mood and what’s fresh and in season. The day we went, all of the following made for an exhilarating lunch: Fontainebleau cheese that was so light it would have flown away if it wasn’t weighed down by a Parmesan crumble and thin slices of crunchy radish; Aubrac flank steak with a diabolically good sauce diable , paired with some comforting mashed potatoes like grandma used to make; before an admirable walnut brownie with chunks of dark chocolate and fleur de sel, lounging atop crème anglaise . At night, the plates (and the prices) get taken up a notch: scallops and pale-leaf woodland sunflower prepared with lardo di Colonnata, sole meunière with capers, hazelnut lava cake with oranges in a honey syrup… // Albert Gredinbar
Location
