29 August 2023

Le Pont de Brent Restaurant – Chef Antoine Gonnet’s recipe

by Redaction NOW Village

Her recipe for red mullet, artichoke and saffron

The beautiful, imposing building on the heights of Montreux in the heart of the canton of Vaud reveals its secrets for a moment of pure gourmet pleasure. The emblematic address and its rich heritage are being reinvented under the creative impetus of chef Antoine Gonnet and his partner Amandine Pivault. Founded by Gérard Rabaey, who earned it three stars, and then run by his right-hand man Stéphane Decotterd, the establishment is now in the hands of this young couple to take up the challenge of turning this address into a gastronomic mecca. The modern, chic and friendly decor, the warm welcome provided by Amandine, the hostess, and the original culinary delights will have melted NOW Village’s heart, as will the gastronomic guides, which awarded the restaurant its first star and a score of 17/20.  

The menus at Le Pont de Brent reflect Antoine Gonnet’s many sources of inspiration. At the heart of his work are products that are carefully selected and showcased seasonally. Gourmet and refined dishes to make every meal at Le Pont de Brent an unforgettable experience. 

Thanks to Chef Antoine Gonnet for his delicious recipe for red mullet, artichoke and saffron.

Chef Antoine Gonnet and his partner Amandine Pivault in their restaurant, Le Pont de Brent

Red mullet / Artichoke / Saffron

  • 2 Red mullets


  • 50g Honey
  • 15g Ginger
  • 45g Artichoke cooking
  • 3g Thyme
  • 150g Olive oil
  • 15g Yuzu oil
  • 15g Yuzu juice

Tomatoes (Monder)

  • Salt
  • Sugar
  • Thyme
  • Garlic
  • Olive oil

Red mullet juice (2 mullets)

  • Fish bone
  • Red mullet heads (gutted)
  • Aromatic garnish
  • Red mullet liver


  • 4x Lean carrot (raw+cooked)
  • 2x Artichoke barigoule
  • 2x Mini zucchini
  • 2x Mini fennel shavings
  • 2pce Tomato confit

Chickpea tuile

  • 250g chickpea flour
  • 500g water
  • 15g olive oil
©Le Pont de Brent


Red mullet

Raise the red mullet fillets, then marinate in fine salt for 20 min. Rinse and leave to dry for a day. In a frying pan with olive oil, sear only the skin side, cool immediately, then burn the flesh side with a blowtorch.


Cook the honey with the ginger, then deglaze with the cooked artichoke. Blend with thyme, olive oil, yuzu oil and yuzu juice. Strain and chill.

Tomato (Monder)

Peel tomatoes, drain, cut lengthwise into 4 and remove seeds.

On a Tefal baking sheet with baking paper, sprinkle with salt, sugar and olive oil, then lay the tomato quarters flat.

Cook for 12 hours at 50°C.

Once cooked, cut into brunoise and drain.

Red mullet juice (2 mullets)

Brown the bones in a sauté pan, deglaze with Ricard. Add aromatic garnish and moisten to the brim. Cook at a simmer without boiling for about 1 hour.

Strain and reduce by half, then bind the sauce with the raw livers. Set aside in a cool place.


Cook and finely chop vegetables.

Chickpea tuile

Place all ingredients in a food processor and blend for approx. 1 min. Remove and cook with a bricelet iron.

Le Pont de Brent
Rte de Blonay 4
1817 Montreux
Phone Number: +41 021 964 52 30