Brand ambassadors
Anthony Bonnet, the love of the product
Starred chef since 2012, our muse Anthony Bonnet is a lover of the soil and products. Son and grandson of farmers, he claims his love of the peasant culture, values and work well done.
We went to meet Nina Métayer, pastry chef who created her digital pastry shop Délicatisserie. She created a signature dish for Lafont. We took the opportunity to ask him some questions!
Lafont’s approach makes sense, it is not only a gourmet and artistic recipe, it is also symbolic of an approach and a philosophy.
The brand works with materials woven in France, linen is an example.
Linen seed with its multiple applications is for me the common thread that leads me to the Lafont house that I discovered in 2018, with its collection of jackets for chefs.
I didn’t hesitate for a moment, because the cuts are adjusted for the female morphology while being pleasant to wear with ease and comfort.
Since then, it is my main garment, it is practical, easy to wear, easy to wash.
Since then, the brand has evolved further. More and more professionals are wearing Lafont, it’s a bit like a family, we communicate a lot with each other and we try to improve the models together in a CSR approach.
As everything I do now, I want to be in accordance with my human and environmental commitments, I choose my suppliers carefully and for the duration.
I was Lafont’s first muse and I want to continue this partnership that makes us both grow.
More and more professionals are wearing Lafont, it’s a bit like a family, we communicate a lot with each other and we try to improve the models together in a CSR approach.
Nina Métayer is probably one of the most influential pastry chefs of her generation. After training at such great houses as Le Meurice, Le Grand Restaurant de Jean-François Piège and the Café Pouchkine, the thirty-year-old opened her digital pastry shop, Délicatisserie, in 2020.
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Starred chef since 2012, our muse Anthony Bonnet is a lover of the soil and products. Son and grandson of farmers, he claims his love of the peasant culture, values and work well done.
Like an artist, the chef makes a clean sweep and arranges his vegetables, fruits and herbs to compose his work base and his color palette.
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