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Living above a bakery-pâtisserie in the town of Frejus, France the young Jean-François Bonnet was entranced by the aroma of baking breads and pastries. This early exposure evolved into a lifelong passion.

He began formal training under Michelin two-star chef Philippe Da Silva at the Hostellerie des Gorges de Pennafort, then held positions in several renowned kitchens, including Hotel Le San Pedro (Saint Raphaël), La Villa Saint Elme (Sainte Maxime), and Jacques Chibois' La Bastide Saint-Antoine (Grasse).

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