{"id":19074,"date":"2025-07-02T17:45:59","date_gmt":"2025-07-02T15:45:59","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/antoine-debonnaire-a-conniving-sous-chef-at-cafe-des-banques\/"},"modified":"2026-07-22T11:48:03","modified_gmt":"2026-07-22T09:48:03","slug":"antoine-debonnaire-a-conniving-sous-chef-at-cafe-des-banques","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/portrait\/antoine-debonnaire-a-conniving-sous-chef-at-cafe-des-banques\/","title":{"rendered":"Antoine Debonnaire, a conniving sous-chef at Caf\u00e9 des Banques"},"content":{"rendered":"

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 Meg\u00e8ve. 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. <\/p>\n

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Antoine D\u00e9bonnaire at the Caf\u00e9 des Banques \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

Passage lyonnais<\/h2>\n

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. <\/p>\n

Lire aussi :<\/strong> The new Caf\u00e9 des Banques menu<\/a><\/div><\/p>\n

He discovered Geneva during an internship at the Intercontinental, followed by a position at Domaine de Ch\u00e2teauvieux. His desire for discovery led him to Geneva, and his meeting with chef Yoann Calou\u00e9 inspired him to stay. Together, they will open the Caf\u00e9 des Banques in June 2021. <\/p>\n

Right arm<\/h2>\n

He’s his mentor. It’s with Yoann Calou\u00e9 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. <\/p>\n

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Le Caf\u00e9 des Banques \u00a9Guillaume Cottancin<\/figcaption><\/figure>\n

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. <\/p>\n

Starry ambitions<\/h2>\n

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. <\/p>\n

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. <\/p>\n","protected":false},"excerpt":{"rendered":"

Having worked in some of the world’s finest kitchens, this local and mountain enthusiast has found the Caf\u00e9 des Banques in Geneva to be a place in his image: demanding, sincere and human.<\/p>\n","protected":false},"author":17,"featured_media":19077,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Antoine Debonnaire, a conniving sous-chef at Caf\u00e9 des Banques | Restaurant Geneva | Edouard Amoiel","description":"Having worked in some of the world's finest kitchens, this local and mountain enthusiast has found the Caf\u00e9 des Banques in Geneva to be a place in his image: de"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[358],"tags":[],"restaurants-par-lieux":[353],"style-de-restaurant":[],"class_list":["post-19074","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portrait","restaurants-par-lieux-geneva"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19074","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=19074"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19074\/revisions"}],"predecessor-version":[{"id":26938,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19074\/revisions\/26938"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19077"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19074"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19074"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19074"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19074"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19074"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}