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About Relais & Châteaux
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Relais & Châteaux Chef

Jean-Paul Bondoux

Relais & Châteaux Chef

Jean-Paul Bondoux
La Bourgogne
Member Relais & Châteaux from 1992
Pedragosa Sierra
20100 y av del Mar Punta Del Este
Uruguay
Restaurant Jean-Paul Bondoux
Member Relais & Châteaux from 2005
c/o Alvear Palace
C1112 AAK 2027 Ayacucho Buenos Aires
Argentina

RESTAURANT

La Bourgogne

Menu 50 USD s.i. (lunch) Carte 90-130 USD s.i.

Check restaurant details

RESTAURANT

Restaurant Jean-Paul Bondoux

Menus 40-120 USD s.n.i. 10% Carte 80-100 USD s.n.i. 10%

Check restaurant details




Terminology : t. = tax - s.n.i = services not included - s.i = services included


STORY OF A CHEF

Born in Luzy, in the region of Bourgogne, France, Jean Paul Bondoux is one of the most successful restaurateurs of Argentina and Uruguay. At the Age of 16 he traveled to Paris searching for adventure and opportunities. There he studied hotel business and started working at the Hotel Napoleon, where he learned the basics of French cookery. In 1975 he met his wife Evelyn. Together they went through France in search for experience. At the end of 1979 they moved to South America. Where they settled in Punta del Este Uruguay. Punta del Este´s La Bourgogne was founded in 1981. Known as a very successful restaurant, La Bourgogne Buenos Aires, was opened 1993 at the Alvear Palace Hotel. Ever since La Bourgogne is recognized as a fine dining address in Buenos Aires. In 2000 a Boutique Traitor was opened, also launching an “out of premises catering service”. Jean Paul Bondoux is member of selection committee of the Paul Bocuse Award, has wide TV exposure and presides “Tradiciones Culinarias” a guild grouping the most recognized chefs in Argentina. His motto “Excellence can only be reached with hard work and dedication”.

Tell us about your star ingredient.

The people here think of duck as being a typically French product. It has a unique taste, with depth and character. We used to bring in ducks from France, from the Landes region, but now we have a duck farmer here in Argentina, in Mendoza. In Uruguay we still import Landes ducks, and we also get a few wild ducks from the lagoons and rice fields of Rocha province. One of our main specialties is pressed duck. I love twice-cooked duck — first we roast it whole, then after carving off the fillets and supremes, we confit the legs to be served in the next course, with a green salad and a diablo sauce.

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