Born in a village in the Vosges, Benoît first discovered cooking around the generous family tables of the farm where he grew up. He trained in some of France’s finest kitchens, alongside Paul Bocuse, Patrick Lenôtre and Alain Ducasse, before leading L’Hostellerie de l’Abbaye de la Celle and later becoming Executive Chef of the Hôtel Hermitage Monte-Carlo. In Cotignac, surrounded by unspoilt nature, he has rediscovered the freedom of honest ingredients. Working hand in hand with those who keep the local terroir alive, he creates a cuisine shaped by people and the rhythm of the seasons. A return to basics, where flavour is allowed to shine.