The story
Bonnotte is a modern bistro in Paris, at 1 rue de Billancourt, Boulogne-Billancourt, 92100, where Le Fooding listed the restaurant in 2026 and Michelin recommended it the same year. The kitchen works with what is fresh and in season, so the menu shifts with the market.
Manon Negretti-Guichard runs the kitchen and cooks by instinct. Her cooking draws on Southern French family cooking and a strong interest in vegetables. Antoine Guichard works the dining room, and he also has a long career in starred kitchens, including Taillevent and the Peninsula in Paris. Le Fooding describes the cooking as shaped by her mood on the day.
At lunch, Le Fooding's reviewer ate Fontainebleau cheese with a Parmesan crumble and thin slices of radish. The Aubrac flank steak came with sauce diable and mashed potatoes. Dessert was a walnut brownie with dark chocolate and fleur de sel, served on crème anglaise. In the evening, the menu moves up with scallops and lardo di Colonnata, or sole meunière with capers.
The wine list runs to about a hundred references, with a focus on organic wines and a short selection of natural wines. The restaurant sources its products responsibly and holds an Écotable label. The room has parquet floors, blonde wood tables and white walls. Evening service adds a tasting menu, shared plates and a cheese board, and seasonal luxuries such as truffle or lobster when they are available.
Recognition
Ambience
Details
History
Exciting things are happening over in Boulogne! After a thorough examination via our pupils, taste buds and other senses, we’re prepared to give a very good grade to Bonnotte, a spiffy little bistro (parquet floors, blonde wood tables, immaculate walls) which takes its name from a type of Noirmoutier potato. And that’s where chef Antoine Guichard (ex-Oiseau Blanc and Taillevent) grew up as well, who works front-of-house here, while Manon Negretti-Guichard (ex-Café Ineko, Semilla and Lasserre) casts her spell on the cuisine, depending on her mood and what’s fresh and in season. The day we went, all of the following made for an exhilarating lunch: Fontainebleau cheese that was so light it would have flown away if it wasn’t weighed down by a Parmesan crumble and thin slices of crunchy radish; Aubrac flank steak with a diabolically good sauce diable , paired with some comforting mashed potatoes like grandma used to make; before an admirable walnut brownie with chunks of dark chocolate and fleur de sel, lounging atop crème anglaise . At night, the plates (and the prices) get taken up a notch: scallops and pale-leaf woodland sunflower prepared with lardo di Colonnata, sole meunière with capers, hazelnut lava cake with oranges in a honey syrup… // Albert Gredinbar
Location