Manon Negretti-Guichard, Bonnotte
Chefs Engagés
Since 2023, Champagne AYALA has been meeting passionate chefs whose culinary practices go far beyond the plate — chefs whose commitment to people and the planet gives true meaning to their cuisine, chefs who are making things happen. One such encounter led the House to Manon Negretti Guichard, chef and founder of Bonnotte in Paris — the fifth member of the growing community of Chefs Engagés, joining the committed chefs David Sulpice at La Villa l'Etang Blanc, Luke Holder at Limewood Hotel., Gianni Pinto at Noi and Alice Arnoux at Café de l'Usine.
At Bonnotte, Manon blends bold creativity with deep conviction, proving that purpose often finds us in unexpected places. From studying medicine to cooking at the George V, her journey led her to a profound belief: “We must feed people — and if we can do it through a virtuous, sustainable circle, even better.” For Manon, food is as essential as water and air, guiding every aspect of her sustainable, collaborative approach. This commitment has earned Bonnotte 3 Ecotable macarons, a true reflection of the values she embodies.
The Journey
At first glance, Manon blends boldness with unwavering determination. The eldest of a large family, she naturally took on the role of a leader early in life. Initially drawn to the medical field, she began her studies in medicine — a more conventional path encouraged by her background, where a career in the kitchen wasn’t exactly promoted.
But life had another plan for her.
At 20, she stepped into the world of gastronomy through the doors of the prestigious George V. What followed was a rich journey alongside some of the most renowned names in French cuisine — a career marked by constant sharing, learning, and a deepening love for the craft.
Becoming a mother was a turning point — a wake-up call that shifted her priorities and ignited her entrepreneurial spirit. The demanding rhythm of traditional kitchens no longer fit. She found a temporary haven as Head Chef at Café Ineko, a dream role in a fully female team where she flourished. But when the restaurant closed, the owner — recognizing Manon’s talent and heart — gifted her all the kitchen equipment to help her start something new.
Thus began the Bonnotte adventure in November 2022 — a family-run project born of passion and impeccable timing, even if imperfect. Her partner, Antoine, had just earned his second Michelin star at the Peninsula, and together, they embarked on this new chapter: two chefs, one restaurant — one in the kitchen, the other in the dining room.
A pivotal moment in Manon’s path came back in 2009, during a formative time with François Pasteau, a pioneer of sustainable gastronomy long before it was trendy. His philosophy — “nothing is wasted, everything is reused” — deeply resonated with Manon. It was a defining awakening. She found herself moving away from the codes of palace cuisine, embracing instead a spontaneous, collaborative, and authentic style.
Food as a medicine
Her culinary ethos is crystal clear: „We must feed people — and if we can do it through a virtuous, sustainable circle, even better.“ To Manon, food is essential — it’s the body’s first source of life, alongside water and air. At Bonnotte, vegetables take center stage. Sustainability is a shared responsibility, and for Manon, that starts from the heart. Her team is fully involved, and every dish is crafted to be “bonnottable” — delicious, ethical, and thoughtful.
She also passes her values on to the next generation — both in her kitchen and through the non-profit L’École Comestible, which educates children about food and sustainability. “If we want to have a real impact,” she says, “everyone needs to make an effort.”
Bonnotte has earned three Ecotable macarons, not for the recognition, but as a true reflection of the restaurant’s deep convictions. A few of the sustainable practices in place:
- Only filtered water — no bottled water, and never charged.
- A focus on local, seasonal, and low-impact ingredients.
- French meat only, with a strong preference for environmentally responsible cuts.
- Strict limits on paper usage and elimination of all plastic containers from the kitchen.
- Line-caught fish, seasonal sourcing, and zero waste mindset.
And at the heart of it all? A deeply nostalgic dish: her grandmother’s soupe au pistou, once shared among 25 family members around a long farmhouse table — everyone helping, everyone contributing.
At Bonnotte, it’s not just about what’s on the plate. It’s about what’s behind it — purpose, people, and a promise to do better.
