Benoît VIDAL
Chef : 1 restaurant With a prestigious background, Benoît Vidal runs his eponymous restaurant in Annecy-Le-Vieux, where he practices subtle cuisine.Attracted to cooking since childhood, Benoît Vidal began an apprenticeship in a Perpignan brasserie at the age of 16. at 18, he dreamed of conquering Paris and joined Gourmand et Prunier as a commis. After this experience with a large brigade, he preferred to return to the south of France, to find more human-scale establishments. His first job was with Michel Trama, where he learned the technicalities and art of dressage, before perfecting his experience with Michel Guérard, whose modernity and art of slimming cuisine he retained.
Benoît Vidal then went on to work with Régis Marcon, where he learned to cook simply and generously, with his roots in the countryside.
In 2003, Benoît Vidal landed his first position as chef at Château de Divonne, then at Mas des herbes blanches in the Lubéron, before working for 12 years at L'Atelier d'Edmond in Val d'Isère. " I fell in love with this village, which retains a real identity". The chef finds his feet and offers a cuisine that is both subtle and rooted in the terroir. He wanted to buy the business, but fell victim to property speculation and had to give up.
Resilient and determined, Benoît Vidal overcame the ordeal. Having always worked for others, he dreams of being free and setting up his own business. He bought a restaurant in Annecy-Le Vieux and named it La Maison Benoît Vidal, "because it's my home, where I live. It's very symbolic," explains the chef.
Sensitive cuisine
La Maison Benoît Vidal is a restaurant on a human scale, just like the chef himself. " We only have 20 covers, " he explains, " because we want to remain qualitative and not go overboard. My cuisine tells the story of a whole region," continues the chef, who places great emphasis on plants and the lake. His menu changes at least twice a season, depending on the produce he sources from the most local suppliers possible. The chef even wants to create his own kitchen garden to work with his own vegetables and herbs. His signature dish is crayfish, which he serves with an accompaniment that changes with the seasons. His subtle dishes are designed to surprise, but " without being gimmicky". " Transforming products into emotion, being a link between nature and man", this is what drives the chef.
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