A generous and gourmet cuisine, 100% epicurean & 100% vegan.

Tucked away on one of the oldest streets of Paris, Bonnard works to combine conviviality and modernity in both food and space.

All the recipes are thought "for pleasure" and made by chef Yann Louvel (Hélène Darroze, 58 Tour Eiffel, Le boeuf sur le toit, La Coupole) who finds the ground here to express his creativity.

The products come from French purveyors, as local as possible, where the producers favor organic farming. Everything is fresh and homemade for maximum indulgence on your plates. Dishes are paired with a carefully curated organic wine list.

Gather around the sizeable u-shaped banquette table, enjoy a glass of wine with friends, and laugh - the Paris bistro culture is alive and well, reinvented, and accessible to all.

Q: Reviews online rave about not only the quality of the food but the prices as well. Sourcing local and organic produce is not only a challenge, but it can also be quite expensive. How do you manage to keep costs so reasonable?

The answer is quite simple - by not working with food of animal origin (meat or fish). We do our utmost to collaborate with local producers working in organic farming. This allows us to reduce our intermediaries and offer fair prices with a reasonable margin. At affordable prices, we try to show consumers that it is possible to indulge in healthy products that do not contain meat or fish.

Q: On your website, you mention that all the recipes are designed "for fun." Indeed, while we enjoyed our meal yesterday, a common expression in English is "comfort food," and we felt very comforted by the meals. Where does chef Yann Louvel find inspiration for his dishes?

Yann Louvel is constantly looking for new sources of inspiration for our dishes. Like a true chemist, he meticulously tests different blends before finding the perfect harmony between the flavors. He takes up the repertoire of French cuisine that he modernizes by working only with plant products. He is also influenced by world cuisine, which he reinterprets with French ingredients.

He also has a partnership with his wife with whom he creates and composes a kitchen with four hands.

Q: I remember this space before the renovation. This is a significant change! How did you design the restaurant, and what are your favorite aspects of this design?

To rethink the place, we called on an interior designer with whom we work regularly. It was fundamental for us to keep the soul of this space, and that is what we did by finding the stone walls and its wooden beams. With his team, we have tried to find the raw state of the establishment while modernizing it with touches of color or texture. We were surrounded by craftsmen with whom we created tailor-made furniture. Les Ateliers Olivier, with their Compagnon, accompanied us in the realization of our benches, shelves, and our bar; Art et Floritude, in the realization of our chandelier in vine leaves.

If the food menu is an ode to diversity, the wine list also offers a variety of references from all French regions for subtle food and wine pairings.

Behind each wine, it is a story and the essence of a domain that is told. Simplicity, humanity, and authenticity are intertwined on Bonnard's wine list.

Q: Much of your website is devoted to the wine program. Indeed, I was enthusiastic about the white AND red Sancerre that I tasted yesterday. I have the impression that this statement on your website is unique. Can you tell us more about this? "Bonnard values the proximity with the winegrowers out of a concern for excellence and quality requirements for customers."

Adrien Riboud, the founder, comes from a family of winegrowers and develops with his mother, his sister, and his brother three beautiful estates in France, soon to be four, and other activities, including restoration. As a winegrower, it is essential for us to promote our terroir and its winegrowers. There is real research behind the selection of our wines and we are sensitive to organic and biodynamic cuvées. We are part of this movement which advocates an agriculture respectful of flora and fauna. With Bonnard, we have created a place where respect for the land is reflected in our plate as well as in our glass.