Originally from a small village between the Vosges and Germany, Benoît developed his passion for cooking on the family farm, where large communal meals nurtured his calling as a chef.
Trained in some of France’s most prestigious restaurants, he honed his skills under Paul Bocuse, worked under Patrick Lenôtre at Le Pré Catelan in Paris, and alongside Alain Ducasse at Louis XV in Monaco. He later took the helm at L’Hostellerie de l’Abbaye de la Celle before becoming Executive Chef at Hôtel Hermitage in Monaco.
Drawn to the unique environment and rich terroir of Cotignac, as well as the commitment of Lou Calen’s owners to preserving this remarkable heritage, Benoît finds new inspiration here. His vision? To blend the pleasures of the table with the development of the local economy, sharing with you his deep appreciation for Provençal cuisine.