Arnaud Bignon never fails to offer a fantastic dining experience at The Greenhouse, Mayfair, with two Michelin stars to show for his hard work at the revered London restaurant. His experience with a number of renowned chefs, most notably three Michelin star Eric Frechon, has given Arnaud the perfect start into the culinary business.
The Michelin stars of his mentor seem to have paved the way for Arnaud’s own Michelin successes, which have been many. Prior to The Greenhouse, Arnaud became the first chef to achieve two Michelin stars in Greece for his work at one of the best restaurants in Athens, Spondi. With Arnaud at the helm, Spondi also placed on the list of the World’s 100 Best Restaurants, compiled by Restaurant Magazine.
His move to London for his follow-up culinary venture was no less fruitful for the passionate chef, and his 2012 hiring at The Greenhouse in London only built on the impeccable reputation he had previously built at Spondi.
Only a year after being named The Greenhouse’s new head chef, the Frenchman was honoured with a second Michelin star for the thriving restaurant to commend his expertly designed menus, as well as the quality of service available. This made his second double-awarded Michelin accolade and proved that his skills were just as appreciated on British soil as in Greece.
With two tasting menus, the first with 6 courses and the surprise tasting menu with 9 courses, The Greenhouse boasts an elite dining experience with precision and talent on display with all of the dishes that Arnaud produces. He claims that the intention of his menus is to surprise and satisfy his guests with sophisticated dishes, adding that he is passionate about offering “epicurean excellence” to all those who visit The Greenhouse.
His love for food dates back to growing up with his grandfather’s garden, where his family sourced most of the ingredients for their meals. This taught him an understanding of sourcing high quality fresh ingredients, prompting his seasonal approach to cooking to allow for the best ingredients on his menus.
He spent his youth helping in his mother’s kitchen and helping cook for his grandmother’s dinner parties for 10-15 people at the tender age of ten years old. From here his passions grew and he began working in Le Mans at the age of 15, before moving to a restaurant called Rambouillet, near Paris. There he learned classic ‘cuisine bourgeiose’, which he says taught him the fundamentals of cooking and gave him an insight into what it was like to work as a chef.
Arnaud spent the next few years of his career working his way up through hotels and restaurants, including Restaurant Drouant, Le Meridian Montparnasse and Ducasse. Arnaud’s seven years working beneath head chef Eric Frechon were spent at Hotel le Bristol, further building up Arnaud’s enviable repertoire of skills in the kitchen. He refers to his mentor Erich Frechon as his biggest inspiration and the chefs continue to enjoy a friendship, with Arnaud firmly believing that Frechon has been crucial to his career.
Word by Emma Buchanan and Jessica Eve Kennedy
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