Benjamin Breton’s chicory

We can’t say it often enough… yes, we do miss Benjamin Breton in Geneva. But watching this incredible culinary talent evolve at his Auberge de Lucinges is enough to justify his departure. His roasted celery, hazelnut butter and a few autumn truffles or his Ikejime-method Arctic char, miso squash tip and crispy chicken skin chip remind us that this chef is an outstanding cook. In addition to his savory creations, which deserve our full attention, we’ll also remember a stunning pastry dessert based on chicory. After roasting chicory roots, the chef creates a chicory cremeux accompanied by cold-brewed coffee ice cream and a hazelnut and buckwheat financier.