Simon Bessonnet

Chef Simon Bessonnet's culinary philosophy is a profound testament to authenticity, simplicity, and an unwavering respect for the product. His core ethos centers on creating an approachable yet refined gastronomic experience at Maison Desamy, where guests are encouraged to feel 'like at home,' free from the perceived stiffness often associated with fine dining. He and his wife Emmanuelle envisioned a place that embodies hospitality and pleasure, breaking down traditional barriers to make haute cuisine accessible to all. A cornerstone of his approach is a deep reverence for ingredients, particularly those sourced from his native Vendéen terroir. This appreciation was cultivated from his childhood, growing up with family gardens and an inherent love for fresh produce. Chef Bessonnet is adamant about "respecting the product as much as possible without over-transforming it," ensuring that the inherent flavors and integrity of each component are celebrated. This means eschewing complex preparations in favor of showcasing the pure, unadulterated taste of "real products." His artistic vision is rooted in a desire to highlight, rather than obscure, the natural beauty and flavor of ingredients. This minimalist yet impactful methodology ensures that every dish, such as his pigeon with beetroot, distinctly delivers the authentic taste of both elements, harmoniously intertwined without dilution. It is a philosophy that finds "beauty in simplicity," proving that the rich potential of the Vendéen landscape requires little embellishment to achieve gastronomic excellence. Chef Bessonnet's technical mastery is defined by a rigorous pursuit of flavor clarity and ingredient purity. Having been trained in the foundational elements of classic French cuisine—including the art of sauces and jus—he applies these techniques with judicious restraint, utilizing them to elevate and articulate the primary ingredients rather than mask them. His culinary doctrine explicitly rejects "15,000 preparations," advocating instead for a focused approach where ingredients are allowed to express their authentic character. The emphasis on distinct, unadulterated flavors is central to his style. As exemplified by his approach to the **pigeon with beetroot**, each component is expected to retain its individual taste while contributing to a harmonious whole. This commitment to 'true taste' stems from a disciplined work ethic, honed under exceptional mentors, where "beautiful products" are handled and prepared meticulously "from A to Z." While specific details on plating are not extensively provided, the overarching theme of "beauty in simplicity" suggests presentations that are clean, elegant, and directly serve to showcase the intrinsic appeal and flavor integrity of the ingredients. His dishes are crafted to be "assiettes qui ont du goût" (plates with taste), ensuring that visual aesthetics always complement the paramount goal of flavor excellence. The pigeon with beetroot serves as a prime illustration of his refined yet straightforward mastery, embodying his philosophy of honest, respectful cuisine.

Career

• Second at La Marine, Noirmoutier
• Chef-Owner at Maison Desamy, Mareuil-sur-Lay-Dissais

Mentored by Alexandre Couillon.