A PASSIONATE TEAM IN THE KITCHEN
After honing his culinary skills at the Michelin-starred l’Aparté restaurant in Geneva, chef Benjamin Le Balch is now expressing his culinary poetry at Chez Jeannette at the Commanderie de Peyrassol. Driven by a desire to bring out the very best in nature’s produce, Benjamin le Balch is meticulous and inventive, with a passion for plant-based cuisine and a love of what he finds in the kitchen garden. This summer, his creation based on courgette, burnt, raw, cooked, with black lemon, basil, olive oil and bergamot charmed gourmets. Marie Bousquet, sous-chef, is a real asset: the accuracy of her seasonings and her creativity add a great deal of delicacy to the Chez Jeannette menu. In August, she created a creamy starter for your taste buds: fresh field tomatoes, fig leaves and creamy peanuts. The precision of pastry chef Victor Lorente turns his desserts into daring plays on textures, combining flavours with disconcerting freshness. This season, he created a voluptuous sweet with Solliès figs, cream infused with garden herbs and 8-year-old balsamic vinegar. In the dining room, Marlène Thorel, attentive and smiling, offers a service that reflects the spirit of the place.
