Benjamin Le Balch

Chef Benjamin Le Balch's culinary philosophy at Chez Jeannette is profoundly rooted in the concept of 'Cuisine du vivant' – a living cuisine. His ethos is an ode to nature, the changing seasons, and the unparalleled potential of the vegetable kingdom, driven by a relentless desire for evolution. Le Balch crafts an refined and sensitive cuisine, deeply attuned to its immediate environment at the Commanderie de Peyrassol. His work is a direct and sincere reflection of himself, emphasizing a hands-on approach born from a childhood need to engage physically rather than remain sedentary. At its core, Le Balch's vision is a collaborative one, where culinary creation is a collective endeavor. He, alongside sous-chef Marie Bousquet and pastry chef Victor Lorente, conceives each dish with a symphony of 'six mains.' This dynamic partnership forgoes rigid recipes, fostering a constant dialogue with the Commanderie's potager, meticulously tended by Virginie, and a trusted cooperative of regional producers. The vegetable is not merely an accompaniment but the 'beating heart' from which every creation springs, often dictating the entire composition. This intimate connection ensures a menu that is perpetually fresh, seasonal, and intensely anchored in its Provençal terroir. Chef Le Balch's technical mastery lies in his artisanal approach to vegetables, transforming them into a 'magicien des saveurs végétales.' He sees the plant world as a boundless 'playground,' where possibilities for innovation far surpass those offered by proteins. His signature technique involves exploring 'inédites' (unprecedented) flavor associations, pushing the boundaries of what is expected. Dishes are not static 'signatures' but fluid expressions of the season, meticulously crafted with exquisite attention to detail and balance. Examples of his artistry include: * **Asperge généreuse de Didier Ferreint, ail des ours, cresson tonic**: A testament to his ability to elevate singular, pristine ingredients with herbaceous and vibrant accents. * **Courgette blanche fumée au barbecue**: A mid-spring marvel where the star courgette is imbued with smoky depth, elegantly paired with olive purée and a rich 'foisonnement' (profusion) of aromatic herbs, edible flowers, mint, and a delicate mackerel. * **Asperge verte, cuite au beurre d’algues**: Showcasing marine influences, this dish features asparagus cooked in seaweed butter, escorted by sea bean (criste marine) and wakame, all bathed in an iodized tarragon jus and elderflower vinegar, demonstrating a sophisticated interplay of land and sea. His desserts continue this adventurous spirit, with creations like 'croustillant au grué, huile d’olives du domaine et glace à l’ail noir maison' and 'fraises, sorbet petits pois, crème crue et pesto basilic,' challenging conventional palates. Even the cheese course, utilizing milk from the property's goats, is re-imagined with espuma, wild herbs, and local honey, underscoring a commitment to hyper-local sourcing and innovative presentation across the entire dining experience. Le Balch's plating reflects the 'vivant, libre et intensément ancrée' philosophy, often featuring abundant herbs and flowers that speak to the dish's natural origins.

Career

• Cook at Excelsior, Saint-Raphaël
• Sous-Chef at Golf de Roquebrune, Roquebrune
• Chef at Golf de Roquebrune, Roquebrune
• Chef at L'Aparté, Genève

Mentored by Michel Portos.