Aurelien Bondoux (pictured with Jean-Paul Bondoux)
Pradera lamb with fresh garlic
Pedragosa Sierra y Av del Mar, Punta del Este
Chief reason to visit: Chef Jean-Paul Bondoux’s authentic French classics take inspiration from his native Bourgogne, while sourcing ingredients from his organic garden.
Typical dishes: Escargots de Bourgogne au beurre d’ail (Bourgogne-style snails with garlic butter); Ccarré d’agneau au jus d'herbes fraiches (rack of lamb with a fresh herb sauce).
What’s the setting? An elegant fine dining restaurant set within a pine forest and surrounded by the sumptuous kitchen garden, this is a destination for the moneyed elite who frequent Punta del Este.
Future plans: With son Aurelien and daughter Amandine working alongside him in the kitchen, Bondoux ultimately aims to step back from the restaurant to open a spiritual retreat in Aiguá, where he already has property.
Before it all began: Before heading to South America more than three decades ago, Bondoux owned three restaurants in his motherland.