Benjamin Reilhes

Chef Benjamin Reilhes' culinary philosophy is deeply rooted in an instinctive, heartfelt, and Mediterranean approach to food. He infuses his kitchen with a vibrant energy, crafting a sincere cuisine that is rigorously attentive to local products and the authentic rhythm of the seasons in the Drôme Provençale. His ethos, shared with his team, revolves around doing things well, bringing joy to diners, and continuously striving for improvement. Reilhes is a staunch advocate for localism and short, organic supply chains, maintaining a constant dialogue with regional producers from whom he sources 95% of his ingredients, including meat from neighboring farms and sustainably caught Mediterranean fish. Seasonality is not a mere marketing claim but an operational imperative, dictating menu changes based on actual arrivals rather than rigid planning. This commitment ensures freshness, supports local agriculture, and results in a dynamic, ever-evolving menu. Beyond the plate, his philosophy extends to the well-being and development of his brigade. He champions a kitchen environment where harmony prevails, contrasting with the harsh apprenticeships of his youth. As a formateur, he emphasizes human qualities and fosters a positive atmosphere, believing that passion and patience make anything possible. He also adapts to contemporary dining habits by creating an accessible menu featuring local, cost-effective ingredients, ensuring that exceptional cuisine remains within reach. Chef Benjamin Reilhes' technical mastery is characterized by a rigorous yet understated approach, where flavor clarity and ingredient integrity take precedence over excessive ornamentation. He possesses a profound understanding of vegetables, frequently elevating them to the starring role rather than relegating them to a mere garnish. His technique integrates classic French foundations—such as perfectly reduced jus, expertly controlled stocks, and precisely mounted sauces with a measured hand for butter—with modern applications. He employs sophisticated methods like centrifugation, reduction, oven confit, pickling, and extraction for sauces and jellies to intensify and refine flavors. His plating is thoughtfully constructed but never overloaded, ensuring that each component serves a clearly identifiable gustatory purpose. Reilhes prioritizes 'sober constructions' over complex presentations, guided by efficacy, taste coherence, and repeatable results. He famously states, "l’esthétique arrive en dernier, je goûte beaucoup" ('aesthetics come last, I taste a lot'), underscoring his dedication to sensory pleasure. Among his most emblematic creations is the 'Céleri en gelée, tartare, julienne marinée et sauce au vin jaune,' a complex winter vegetable dish showcasing celery in multiple textures and preparations, which perfectly illustrates his precision and attention to detail. Other notable dishes include the 'ONNI' (Unidentified Swimming Object), cold-smoked trout with dill and green apple vinaigrette, Saint-Pierre wrapped in Bigorre bacon with gamberosa sauce, melt-in-your-mouth lobster intertwined with crispy chicken, and lamb meatballs with Caesar sauce. The restaurant also offers a dedicated plant-based menu, reflecting his expertise with vegetables.

Career

• Chef (implied) at Les Frères Ibarboure, Bidart
• Chef (implied) at Grand Hôtel de Bordeaux, Bordeaux
• Chef (implied) at La Vague d’Or, Saint-Tropez
• Sous-Chef at Lausanne Palace, Lausanne
• Chef (implied) at Kitchens of Gilad Peled, Undisclosed

Mentored by Glenn Viel, Franck Pelux, Arnaud Donckele, Xabi Ibarboure, Patrice Ibarboure, Gilad Peled.