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The team

 

Six years after opening Inaro, Johan Bonnet wanted to inject new life into this “food cellar” where the greatest produce is celebrated. His aim is to make it the go-to for gourmets, from breakfast through to midnight.

Supported by Pierre-Alexandre, a wine enthusiast and holder of a Diploma in Wines and Spirits, Johan Bonnet continues his quest revolving around his passion for great produce, cured meats, cheeses and smoked fish. He regularly meets farmers and food artisans such as Hélène Rolland from the Basque country or Thierry Breton, the chef who supplies the bread for Inaro’s famous open sandwiches.