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Turbulent child, Michel Bonnemort has
contained his energy while practicing
judo which he taught simultaneously in
Paris with a practice of physiotherapist.
True
Parisian attached to his roots in 1967 he will
yield to the “ American Dream” .
In New York For 25 years, this hedonist will
spread the word about French gastronomy while
communicating for a major New York P. R.
Agency ( Bell & Stanton & Manning
Salvage & Lee) on behalf of SOPEXA about
wines, cheeses, foie gras, truffles and more!
At fifty he returns to France with the firm intention
to open his own restaurant; Fact is that there
is an obvious atavism between his great grand
mother, ROSALIE and a grand father Chef
owner of the “Cochon d'or” in Paris for 60
years. So falling into pots & pans at an early age,
in both Ayral and Bonnemort families - his son
Andy and wife Ferrell own the famous
Dufrain's Café in Tampa, Fla - the kitchen
remains the place where “things” happen.
In
1993 he finds behind the place Clichy the spot
that will become his Bouclard (boutique in the
French slang dictionary)
In this popular area of Paris (Moulin Rouge)
Michel has reenacted an old Parisian restaurant
where under the supervision of Rosalie he elaborates
some of the best French traditional dishes
such as: crayfish tails gratine with Macon
blanc- Terrine of foie gras served with tiny
potatoes brushed with truffle olive oil, fresh
shives and coarse salt from “guerande”-
Braised farm chicken with vanilla & tarragon-
The 'he man' pieces of meat are carved in
front of the patrons.
Michel signs all his recepies
inherited or inspired by his forbears, some
of them being dishes requiring lots of tender
loving care.” Don't worry and don't hurry”,
seems to hush Rosalie “on the corner of the
stove ,it simmers for you to perfection”
Alice Orhant
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“...in both Ayral and Bonnemort families,
the kitchen remains the place where “things” happen.”
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