Benoit Goulard

Chef Benoit Goulard's culinary philosophy is profoundly guided by eco-responsible values, a deep respect for natural encounters, and the overarching principle of "partage" – sharing emotions, human connections, and the stories of the Mont Blanc region. His vision is to offer an "ode à la Savoie et son écrin naturel préservé," creating a rooted, gastronomic, and uniquely alpine experience. This commitment extends to respecting all living things and imbuing each day with meaning, fostering a sincere and timeless culinary journey that evokes wonder. A cornerstone of Goulard’s approach is an unwavering dedication to sourcing and showcasing the authentic treasures of his territory, particularly the Beaufortain massif. He passionately embraces wild foraging ("cueillette sauvage") for seasonal plants, edible flowers, and mushrooms, allowing the terroir to speak through his dishes. He collaborates closely with a network of local "complices et partenaires de goût" – not merely producers, but essential partners – ensuring the freshest, often biodynamic or eco-sourced, ingredients are transformed on-site. This extensive list includes Croc’ Local for Beaufortain treasures, Le Jardins des Solstices for early vegetables, Eric Jacquier for Léman fish, La Famille Murgat for pisciculture, Laiterie Mercier for cheeses, Caroline Joguet for goat milk, and many others, underscoring a commitment to short supply chains and celebrating the rich biodiversity of the region and beyond, while always respecting seasonal rhythms. Chef Goulard's technical style is characterized by "haute cuisine" that is simultaneously elegant, instinctual, and eco-responsible, emphasizing precise cooking ("juste cuisson") and the magnificent art of sauces. His background as a pâtissier, "son premier amour," profoundly influences his approach, bringing a refined sensibility to both sweet and savory creations. The gastronomic experience at Mont Blanc is presented as a "voyage culinaire créatif" delivered through "surprises, omnivores et à la confiance du chef" menus, available in five or seven meticulously choreographed stages. While the main gastronomic menu features evolving creations, the "guimauves" for the afternoon "Goûter" are recognized as a particular "signature de la maison," showcasing his pastry mastery.

Career

• Chef-Owner at Mont Blanc Restaurant & Goûter, Hauteluce
• Pastry Chef at Pâtisserie François, Bergerac
• Chef at Restaurant La Mère Brazier, Lyon
• Chef at Restaurant Sven Erick Renaa, Stavanger
• Chef at Restaurant L'Oxalys, Val Thorens

Mentored by François Granger, Matthieu Viannay, Sven Erick Renaa, Jean Sulpice.