Benjamin Andreux

Chef Benjamin Andreux's culinary philosophy is deeply rooted in a profound respect for the product, elevated by precise technique and a clear, assertive vision. He champions the notion of "season within the season," a meticulous approach to ingredient sourcing that prioritizes the absolute peak of maturity, allowing each component to express its inherent vigor. This reverence for the raw material stems from his childhood in Provence, instilling a lifelong appreciation for exquisite fruits and vegetables, coupled with a particular affinity for seafood from his summers on Oléron. His ethos is further shaped by an unwavering commitment to pleasure, both given and received, in a perpetual pursuit of excellence. Andreux believes gastronomy is an ongoing dialogue, an exchange between chef and diner, where every plate narrates a story. While honoring the foundational principles of French haute cuisine, he boldly ventures into unexpected associations, redefining Reims' contemporary culinary identity as demanding, generous, and profoundly anchored in its regional terroir. His vision embraces elegance without ostentation, subtlety interwoven with richness, always with the convive at the heart of the dining experience, crafting compositions that are both sensitive and modern, and occasionally, delightfully playful. Chef Andreux's technical mastery is characterized by a "geste sûr" (assured gesture) and an acute "sens du détail" (sense of detail), honed under the tutelage of culinary luminaries like Yannick Alléno, Stéphanie Le Quellec, and Daniel Boulud. His approach to flavor and plating emphasizes elegance, subtlety, and a narrative quality, where each dish tells a story. He is celebrated for his ability to craft modern and vegetable-centric sauces, and his plating often reflects a personal geography, drawing inspiration from Provence, Oléron, and the Champagne region. He excels in creating dishes rich in textures, depth, and precision, with a significant inclination towards vegetal compositions. He embraces bold and unexpected associations while respecting classical French culinary foundations, proving that haute cuisine can be both refined and lighthearted. His legendary signature dishes include: * Saint-Jacques, huîtres et salicornes, accompagnées d’une sauce hollandaise et d’oursins (Scallops, oysters, and samphire, with hollandaise sauce and sea urchins). * Langoustine de Bretagne, servie avec un blanc-manger délicat (Brittany langoustine, served with a delicate blanc-manger). * Risotto de céleri, coques et salicornes, relevé d’un râpé de poutargue et de caviar de Champagne (Celery risotto, cockles, and samphire, enhanced with grated bottarga and Champagne caviar). * Menu entièrement végétarien, "La Flore" (The "Flora" vegetarian menu). * Chouchous de plage revisités (Revisited beach chouchous). * Déclinaison de poire, associant praliné de sésame noir, meringue et lait ribot (Pear declination, combining black sesame praline, meringue, and buttermilk). * Le maquereau à la ligne, un maquereau vinaigrette et yuzu (The "line-caught mackerel", a mackerel with vinaigrette and yuzu – signature from his time at La Briqueterie).

Career

• Apprenti at Baumanière, Les Baux de Provence
• Demi Chef de Partie at Hôtel Le Vallon de Valrugues & Spa, Saint Rémy de Provence
• Chef de Partie at Baccarat Hotel & Residences, Paris
• Demi Chef de Partie at APICIUS, Paris
• Demi Chef de Partie at Pavillon Ledoyen, Paris
• Demi Chef de Partie at Pavillon Ledoyen, Paris
• 1er Chef de partie at Prince de Galles, a Luxury Collection hotel, Paris
• Chef de partie tournant at The Dinex Group - Chef Daniel Boulud, New York
• Chef de cuisine at Restaurant Zebulon Palais-Royal, Paris 01
• Chef De Cuisine at Hostellerie La Briqueterie, Épernay
• Chef de cuisine & Associe at Le Millénaire, Reims

Mentored by Marc de Passorio, Guy Martin, Jean Pierre Vigato, Christian Le Squer, Yannick Alléno, Stéphanie Le Quellec, Daniel Boulud.