International
Benjamin BRETON
Chef : 1 restaurant
Born in Blois in 1993, Benjamin Breton grew up in this Loire Valley with its rich culinary heritage. I didn't come from a family of restaurateurs, but my parents loved to eat and cook," he confides. This obviously influenced me, even if my father and mother would have preferred to see me pursue a classical education. In fact, I went to secondary school, but I quickly threw in the towel and enrolled at the Lycée Hôtelier in Blois."
Seriously ill for several years in his teens, he alternated stays in hospital and at home with severe food deprivation. After graduating from the Lycée Hôtelier, the young man joined the kitchens of La Maison d'À Côté (Ludovic Laurenty period), where he stayed for three years, until the establishment was taken over by Christophe Hay.
Benjamin Breton then planned to open a delicatessen, but the project fell through at the last minute. He returned to Switzerland, where he spent four years consulting for Bottle Brothers, before quickly distinguishing himself in the kitchens of Fiskebar, the ultra-trendy table at Geneva's Ritz Carlton - he was awarded 16/20 by our Swiss colleagues. "The Covid precipitated the end of the adventure. I'll be laid off in 2020. I return across the border with my accomplice Pierre Lelièvre, in search of a village inn that might suit us."
After a few weeks of searching, the duo (Pierre has now left the project, replaced by Gautier Michaud, ex-hall manager with David Toutain and Yoann Conte) found a small house in Lucinges.found a small house in Lucinges, and opened the gourmet restaurant at the end of 2021, a few months after the inauguration of Bistrot de Madeleine, which showcases the cuisine of yesteryear.
"My cuisine is lively, always on the move. It's a cuisine of products, essentially local, although I don't of course shy away from seafood, for example." Gault&Millau awarded him the pretty 14.5/20 and the Grand de Demain Auvergne-Rhône-Alpes 2024 trophy.
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