Antoine Debonnaire, a conniving sous-chef at Café des Banques
A native of the Beaujolais region, Antoine Debonnaire grew up in a family of restaurateurs. He took his first steps in the restaurant business with an inn in Megève. He spends his vacations in Brittany, where he learns to fish and gathers with his family around large tables. His childhood instilled in him a passion for cooking and a sense of conviviality.
Passage lyonnais
In Lyon, he began his studies and gained his first experience in a Michelin-starred restaurant. His hyperactive temperament enabled him to accumulate internships and positions, notably with Paul Bocuse and the Villa Florentine. In these prestigious establishments, he developed a taste for excellence, meticulousness and perfectionism. During this period, his attraction for smaller, closer-knit teams, where people work in close proximity and in a spirit of trust, was confirmed.
He discovered Geneva during an internship at the Intercontinental, followed by a position at Domaine de Châteauvieux. His desire for discovery led him to Geneva, and his meeting with chef Yoann Caloué inspired him to stay. Together, they will open the Café des Banques in June 2021.
Right arm
He’s his mentor. It’s with Yoann Caloué that Antoine says he has learned the most. Their bond is strong, nourished by a shared passion for the mountains. They go herb or mushroom-picking together, precious moments when they exchange ideas away from the hustle and bustle of the kitchen. “I’m literally his right-hand man,” confides Antoine. For him, a chef and a sous-chef should be one and the same.
They draw up the restaurant menu together and visit the producers regularly. As sous-chef, Antoine is also responsible for managing the team and supervising orders. He ensures an efficient dynamic, constant rigor and a friendly working atmosphere. He loves this human-sized team, united by shared values.
Starry ambitions
For him, a good dish starts with a good product, even before the technique. What counts is the right marriage of flavors and the right cooking, to sublimate the main ingredient. When a customer expresses pleasure, “it’s worth all the gold in the world”, he says.
His ambition: to win a Michelin star. Not just for the distinction, but above all to recognize the commitment of the whole team. But above all, he wants to continue learning, reinventing himself and progressing alongside his chef.
