The desire to become a cook dates from his early childhood.
In his reminiscences, he told his mother and grandmothers that “when he was tall,” he would be a cook. He even pushed the details to the point that he would own his own restaurant.
Moreover, it is always in the costume of a cook that he disguised himself for carnival.
Benoît evokes the egg with the sorrel of his grandma “Manou” as his Madeleine of Proust. He had promised to pay tribute to her and include his à la carte soup in his restaurant.
Benoît left the classical school curriculum very early. He does not find his place in the classrooms and this style of learning that does not suit him deprives him of all the concentration that a schoolboy needs.
This is how he moves towards a concrete learning of what he knows to be his vocation: cooking. There, he finds his place immediately and feels comfortable in this universe that has made him dream.
It only takes him a year of learning for his leader to take time off, leaving all the responsibilities to Benoit when he is only 16 years old.
Once his training is over, his teachers encourage him to broaden his knowledge by going to Paris where a job awaits him in a large restaurant.
The first professional experiences
Benoît had a lot of professional experiences. It’s his meetings with the great leaders that he had the privilege of rubbing shoulders with, which by his own admission, are decisive in his professional construction.
At their side, he dreams of becoming one of them.
- 1992 : restaurant Goumard et Prunier – 2 stars Michelin – chef George Landriot
- 1997 : restaurant l’Aubergade à Pymirol – 2 stars Michelin – chef Michel Trama
- 1999 : le château de Divonne à Divonne les Bains – 1 star Michelin – chef Michel De Matteis puis Mathieu Fontaine
- 2000 : Les Prés d’Eugénie à Eugénie les Bains – 3 étoiles Michelin – chef Michel Guérard
- 2001 : Le clos des Cimes à Saint Bonnet le Froid – 2 étoiles Michelin – chef Régis Marcon
- 2003 : Première place de chef au château de Divonne à Divonne les Bains – 1 étoile Michelin
- 2005 : chef de cuisine au Mas des Herbes Blanches dans le Luberon – obtient 1 étoile Michelin en 2006
- 2011 : Lead the kitchen of l’Atelier d’Edmond
- 2012 : obtains the first star at l’Atelier d’Edmond
- 2015 : obtains the second Michelin star.
On the tracks of ...
For Benoît, Michel Bras in Laguiole is undoubtedly a reference. He considers it a true example. His creative and visionary qualities have allowed Michel Bras to open a new page of gastronomy. It brings a real original vision and strives to put nature at the heart of the plate.
Benoît’s regret is that he never managed to join Michel Bras’s brigade, even though he applied for several years. It was for him, as he says himself, “a dream and a frustration”.
The first star
Benoît takes over the kitchens of Atelier d’Edmond in 2011. He has set himself the mission of transforming this chalet into a gourmet restaurant. At this point, he goes through a long, empty run and getting his first star after only one season is a victory he feels like an incredible breath of fresh air.
The second star
Benoît and his team need only two more seasons to get their second star. He believes that the transition to another status is beneficial and pushes to always do better.