Benjamin AUBERT

Benjamin Aubert, chef at the future Jeandré restaurant in Isère, is committed to a simple, plant-based approach to cooking, nurtured by a demanding career in some of the region's finest restaurants.

Presentation

Benjamin Aubert didn't take the easy way out. Trained in cooking and pastry-making at ITM Grenoble, he decided early on to test himself against the best, to learn quickly and well. His first major turning point came with two years' apprenticeship with Jacques and Régis Marcon, in Saint-Bonnet-le-Froid. "It was there that I understood what it meant to work with a product in its entirety, from the vegetable garden to the plate," he confides. It's a demand that will never leave him.

From Savoie to Provence: forging an identity

After the Marcon family, Benjamin continued his training with Laurent Petit at Clos des Sens in Annecy, where he deepened his relationship with plants and lacto-fermentation. He then joined Stéphane Buron at Le Chabichou in Courchevel, where he honed his skills in mountain cuisine. The last link in this learning chain was Nicolas Bottero, in Provence, with whom he discovered a sunnier, more Mediterranean approach to the craft. These experiences form a foundation that Benjamin Aubert now claims as his signature.

Jeandré: plant-based cuisine rooted in Isère

On the strength of this experience, Benjamin Aubert chose to settle in Isère to open Jeandré, his first restaurant. The project is just like him: a direct, unpretentious cuisine based on products, with an emphasis on plant-based ingredients without excluding animal proteins. Local producers will be at the heart of the menu. " I want to offer something simple but fair, in keeping with the area where I'm setting up," he explains. With the Dotation Jeunes Talents Gault&Millau, Benjamin Aubert now has the material support and network he needs to realize this ambition.