It’s almost 8 years since I wrote my first article on Benjamin Breton for Le Temps. An eternity for some, a blink of an eye for others. This chef’s cuisine impressed me from the moment I first tasted it, when he was behind the stove at Bottle Brothers. We’ve never lost touch, and his career continues to impress me, as does his creative and personal evolution.
Officer at theAuberge de Lucinges and at Bistrot de MadeleineBenjamin Breton is a free spirit who can’t be tamed. Fortunately for us, his talent is innate. Throughout this podcast, he gradually opens up, sharing with us his vision of a profession he particularly loves, but which he experiences as a daily challenge. The chef also shares his plans and delights us with his many anecdotes and commitments at the Auberge de Lucinges. Enjoy!
