Chef Biography
Jean Paul Bondoux was born in Luzy, a region of Bourgogne, France. At the age of 16, he traveled to Paris where he studied hotel business and started working at the Hotel Napoleon, where he learned the basics of French cookery. In 1975, he and his wife Evelyn, traveled throughout France working at different two and three-star Michelin restaurants. In 1979, they moved to Punta del Este and in 1981, opened La Bourgogne. In 1993, they opened a second La Bourgogne Restaurant at the Alvear Palace Hotel in Buenos Aires.
In 1998, the Great Chefs Television crew showed up in Punta del Este to tape Chef Jean Paul Bondoux for their Great Chefs of the World television series for the Discovery Channel, where he prepared an appetizer of Stuffed Zucchini Flowers, a Rack of Lamb entrée, and a Rhubarb Torte for dessert.
Recipes
Rack of Lamb
Serving: 4 Print Rack of Lamb By Great Chefs February 25, 2016 Jean Paul Bondoux says that Uruguay has the best lamb and beef in the world, and uses this recipe to prove it. The preparation is simple, allowing the flavor of the lamb to be the focus of the dish. The lamb is accompanied […]
Stuffed Zucchini Flowers
Serving: 4 Print Stuffed Zucchini Flowers By Great Chefs October 8, 2015 A simple filling of chicken breast ground with seasonings, eggs, and cream fills zucchini flowers which have a tiny new baby zucchini attached. The fragile zucchini flowers will only hold for a day, so shop for this is a dish the day you […]
Rhubarb Tart
Serving: 6 Print Rhubarb Tart By Great Chefs October 6, 2015 Rhubarb and custard fill a vanilla- and orange-scented pastry crust for this tart. The tart is dusted with confectioner’s sugar and accented with raspberry coulis. Rhubarb has a tart flavor which works particularly well in pies; one of its names, in fact, is pie […]