Christophe BEZANNIER

Chef : 1 restaurant

Presentation

"Ever since I was a little boy, I've always wanted to be a chef," recalls Christophe Bezannier. His first experience was at Castel Marie-Louise, one of the Barrière Group's hotel-restaurants in La Baule. After an initial training period, the Sarthois returned to learn his trade with chef Éric Mignard. He stayed for five years.

At the end of the 1990s, he headed south to La Villa des Lys, a restaurant at the Hôtel Majestic in Cannes. There, he prepared the dinners for the Cannes Film Festival under Bruno Oger, named Gault&Millau Chef of the Year in 2000. This was an opportunity for Christophe Bezannier to discover the cuisine of other chefs, such as Georges Blanc in Vonnas (Ain), Bernard Loiseau and the Institut Paul Bocuse in Lyon.

In 2001, the chef felt the urge to set up his own kitchen. "I moved from the Majestic in Cannes to Deauville, as Executive Chef of the Hôtel du Golf Barrière," he explains. Fifteen years later, he took over the reins of La Belle Époque restaurant at the Normandy Barrière in Deauville. In 2022, Gault&Millau awarded him the Tradition d'Aujourd'hui trophy for his cuisine, which blends tradition and modernity.

I.B.

Biography & Awards

1971 Naissance au Mans

1993 Hôtel Castel Marie-Louise, à La Baule-Escoublac

1998 La Villa Des Lys, à Cannes

2001 Chef exécutif à l’Hôtel du Golf Barrière

2016 Chef exécutif du restaurant La Belle Époque, au Normandy, à Deauville

2023 Trophée Tradition d'Aujourd'hui