International
Benoit JABOUILLE
Pastry Chef : 1 restaurant
Born in 1989 in Barbézieux, Charente, Benoit Jabouille wasn't necessarily attracted to the restaurant business when he was a teenager. "On the other hand, I'm someone who loves manual activities and decorating, and I'm meticulous. "
A friend offered him an internship in a bakery-pastry shop in Saintes, and it was a revelation for him. " I was immediately hooked. I went on to obtain a CAP in pastry-making with a complementary mention in bakery, followed by a Brevet technique des métiers pâtissier. I then had the opportunity to join Nicolas Masse's kitchens at Les Sources de Caudalie, at the very start of the adventure. "
A rich experience for the young man, who then joined Jean-Luc Rocha, still in the Bordeaux region, at Château Cordeillan-Bages, before opening the K2 in Courchevel. " I then had the opportunity to join MOF Yannick Franques, who was then working at Château Saint-Martin, in Vence. A great experience. I then met up with him again at Terres Blanches, after spending a year in England, in 2014. "
Benoit Jabouille then joined the Réserve de Beaulieu, again working alongside Yannick Franques, who had replaced Romain Corbière at the helm of the famous house. " I didn't stay long on the Côte d'Azur as I had the opportunity, at the end of 2015, to join La Pyramide, in Vienne, as head pastry chef. A mythical house where I stayed for four years with Patrick Henriroux, a man of profound benevolence."
In 2019, another change for La Réserve de Beaulieu. " Yannick Franques has left for Paris and La Tour d'Argent. He was replaced by Julien Roucheteau. I applied for the job and we just clicked. It has to be said that his cooking, with its emphasis on vinegars and macerations, fits in perfectly with my vision of pastry-making. "
Last year, La Réserve won back the fourth toque that had been eluding it for years, and the Charentes native's magnificent desserts are obviously no stranger to the spotlight.
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