Benjamin Breton opens Radicelle
A new chapter is being written for Benjamin Breton, somewhere in the heart of the village of Veigy. A large building opposite the church – like an echo of his two restaurants in Lucinges – will soon house a place inhabited by beautiful energy and a spirit of openness. Hybrid in essence, Radicelle brings together under one roof a chef’s grocery (selected oils, chocolates, pâtés, breads, carefully sourced products) and a wine cellar devoted to biodynamic and natural expressions, with bottles to suit every taste and pocketbook. At the center of this cellar, a large fourteen-seat table d’hôtes promises convivial moments, workshops and meetings with friendly winemakers. On the bistro side, the spirit remains free: a sharing format, wines à la carte and plates according to mood. A lively, spontaneous cuisine, a cousin of the Bistrot de Madeleinebut with its own voice. You’ll come to dine, nibble or simply raise a glass. At the helm, Kevin Giraud, Benjamin Breton’s loyal second-in-command, takes the reins of this new address, where diners come as much to eat as to breathe. Scheduled to open in November.
