What is the next ONA Le Panier?
A 3-course ONA Dinner created by Chefs Marco Baccanelli and Francesca Barreca from restaurant Mazzo in Rome.
Bringing the ONA Pop-up experience to your home in PARIS.
ONA Le Panier is a basket filled with selected ingredients from local producers, delivered at your home and made to be cooked with exclusive recipes by one of ONA’s guest Chefs selected each week.
Each ONA Le Panier will come with a digital tutorial guiding you to re-create your own culinary pop-up experience at home.
ONA Le Panier was created as a means to support local producers, by distributing their products and sustaining their businesses during quarantine time. As our guest Chefs work out innovative ways to create recipes that can easily be replicated at home, you can have an exciting pop-up experience in the safety of your own home.
Each Friday we will deliver fresh ingredients to your doorstep, with step-by-step recipes to re-create and enjoy on your Saturday or Sunday morning at home.
Keep scrolling to find out more about each week’s Panier.
Selecting these wonders is our way of supporting local producers:
distributing their know-how by preventing additional products
from being retained at the farms and being spoiled ending up in waste.
Sebastian Myers started his apprenticeship in Australia, working with Chef Andrew McConnell. Later on he settled in London and started cooking at some of the best restaurants such as Viajante at the Town Hall Hotel and Chiltern Firehouse Hotel, both with chef Nuno Mendes. Subsequently he ran the kitchen at Sager + Wilde Restaurant and The Laughing Heart Cave.
Besides this, Sebastian has taken residencies in Paris, cooked at dinner pop ups and most recently at the wine bar, P. Franco in London.
Lucho Martínez grew up in Nashville, Tennessee until he was 14, then returned to his home town Coatzacoalcos, Veracruz, where he started his first job in the kitchen.
A few years later, he went to Mexico City, where he worked with various fine dining restaurants in Mexico City, such as Quintonil and Maximo Bistrot.
Later on, he opened his restaurant Emilia, a cuisine that respects the products and seeks to highlight its essential qualities, without intervening excessively.
The Australian Chef caused a sensation in the Parisian culinary scene by going from restaurant Au Passage to opening his bistro, Bones. James now cultivates among the best products in Île de France on his farm and restaurant Le Doyenné.
The goal of the restaurant is to challenge the traditional definition of luxury. “What is luxury? Is it foie gras from 600km away and caviar from Iran? Or is it a bowl of peas that were picked three minutes before they arrived at the table? What this restaurant will provide, I hope, is an experience that you can’t just buy anywhere, and that doesn’t depend on how much money you have.”
Ella from the Yima restaurant in the heart of the Noailles district in Marseille, studied at the famous Paul Bocuse Institute in Lyon, and at the age of 25, she opened YIMA.
She has worked for prestigious establishments like Septime (Paris) but it is in the Noailles district that she finds perfect harmony with her cuisine.
Jeffrey Cagnes started working at Maison Stohrer at the age of 16 and this is where he learned all the essentials and the basics that are important for a pastry-maker to grasp.
Two years later, the owners entrusted him with the sous-chef position and later on he became the Pastry Chef. It is a place with a long history – the oldest pastry shop in Paris!
American-Mexican, and with a training in classic French and American cuisine, Robert Mendoza perfected his techniques by working in restaurants like The Willows Inn on Lummi Island and the Catbird headquarters in Nashville. He also trained at Hertog Jan, Belgium and Verjus in Paris. In 2018, Robert opened Le Saint Sébastien in Paris, where he uses traditional French classics by mixing them with his Mexican culture, to tell stories, share cultural ideas in order to bring people together through his cuisine.
Guillaume Sanchez: “I really think that a chef can help save the world.”
At the age of 12, he decided to quit school and train as a pastry chef. His desire to grow and discover new places took him to Paris, where he honed his skills and was given top jobs at well-known pâtisseries, such as Ladurée and Dalloyau.
Later on, Guillaume Sanchez launched his restaurant, NE / SO and received his first Michelin star. He recently opened NE / SO 2 cocktail bar.
Half English by her mother, Alexia Duchêne, grew up in a family open to the world and left, from the age of majority, to rub at tables across the Channel (Frenchie Covent Garden and Claridge’s) before returning to France in Chardon , in Arles, then at Passerini, a famous Italian restaurant in eastern Paris, where she officiates as a second, followed by the Top Chef show, before taking charge, at the end of December 2020, of the kitchens of the Datsha Restaurant. Today, she is putting her reputation to good use to publicly question the question of the place of women in her universe and in society, a way to inspire future generations.
Born in Caen, Romain Tischenko was destined for a career in the kitchen.
After completing his culinary studies in Normandy, he made his debut in Les Landiers and has since passed through Paris, Ze Kitchen Galerie with William Ledeuil and many more special places around the world.
After winning the first season of Top Chef France, he opened Paris’ legendary restaurant Le Galopin, and later it’s little brother La cave à Michel.
Charles Du Four
Bistrøtage 2013
Champagne
Note de Bianco 2019
by Alessandro Viola
Sicile
Jordi Llorens
Blan d’Angera Blancafort
Catalonia
Kumpf et Meyer
Utopiste Restons Nature
Alsace
La Salada Sota Els Ametllers,
Espagne
