Benjamin Toursel

Chef Benjamin Toursel's culinary philosophy is intrinsically woven into his chosen environment: the tranquil countryside of Lot-et-Garonne. His move to Moirax was a deliberate decision to establish a life where his professional aspirations in gastronomy could exist in profound symbiosis with his family life. This immersion in nature defines his identity as a "cook in the countryside," allowing him to forge a deep connection with the land and the dedicated men and women who cultivate it. This rootedness directly translates into a cuisine that is described as spontaneous, lively, and sharp, yet inherently sensitive and true. Toursel's profound anchoring in his terroir means that his inspiration is drawn from the local history, the abundant nature, and the genuine encounters he makes daily. He is celebrated for reinterpreting the great classics of French cuisine with a contemporary lightness and joyful approach, a commitment underscored by his "Naturalness Trophy" in 2018, signifying a devotion to authentic, unadulterated flavors and ingredients. Chef Benjamin Toursel's technical mastery is characterized by a sophisticated approach to lightening and reinterpreting traditional dishes, consistently pushing boundaries through inventive flavor pairings and precise execution. He is a staunch proponent of "alliances entre terre et mer" (land and sea alliances), skillfully merging these elements to create harmonious and surprising compositions. His plating reflects a desire for natural elegance, allowing the quality of the ingredients and the clarity of flavors to shine. A legendary example of his artistry is "La poule au pot façon Benjamin Toursel." This reinterpretation of Henri IV's classic gascon dish globalizes and lightens the original, featuring succulent chicken breast stuffed with foie gras, served with an aromatic seaweed broth, and finished with a unique livèche (lovage) breadcrumb made from dried kombu. Other signature explorations include rendering duck less 'roboratif' (heavy) by presenting it as a tartare with crab sorbet, or transforming duck confit into nems served with a peanut sauce. These dishes exemplify his meticulous techniques, such as gentle steaming for poultry (aiming for a precise 62°C core temperature), careful broth filtration, and the innovative use of ingredients like dried bonito, mirin, and soy sauce to achieve depth and freshness.

Career

• Chef (Consort) at Michel Trama's restaurant, Puymirol
• Executive Chef/Chef-Owner at Auberge Le Prieuré, Moirax

Mentored by Michel Trama.