benjamin-breton-app‘Coming together is a start, staying together is progress, and working together is success.’
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Benjamin BretonL'Auberge de Lucinges & le Bistrot de Madeleine
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Benjamin Breton
His background
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Born in Centre-Val de Loire, Benjamin developed an interest in the culinary arts from an early age. In spite of himself, the importance he attached to food was reinforced during his teenage years by an illness punctuated by difficult periods. After his recovery, he pursued his passion with a work placement in the catering sector, followed by studies at a specialist high school and a work-study contract at a starred restaurant, where he learnt the tricks of his trade. Once graduated Benjamin gained experience in renowned establishments. In 2014, he moved to Haute-Savoie to collaborate on a project with an entrepreneur and Swiss restaurant owner, a partnership which lasted until 2018.
Benjamin wished for greater freedom of choice, however. He set out to find his own restaurant, where he could truly express himself. This ideal place was waiting for him in the bucolic village of Lucinges. He took over 2 premises to create the Bistrot de Madeleine in 2021, followed by the gourmet restaurant, L’Auberge de Lucinges, in 2023.
Chef, a true
vocation
Benjamin’s aim was to modernise traditional restaurant management with an approach to improve the work-life balance for his staff. He works closely alongside his team, sharing the values of his establishment as well as the importance of doing things for the right reason and putting heart and energy into the task at hand. Despite his position as manager, he continues to work in his kitchen from Thursday to Sunday, rallying all his employees around his creative pursuit, while respecting the restaurant’s engagements. Equipped with a mini-bakery and meat-cutting laboratory, Benjamin works all his raw produce on site. His menu follows the harvests and catches of his short-circuit producers, an approach which allows him to work with a variety of products and test new culinary techniques. Recently awarded a Michelin star for the Auberge de Lucinges, Benjamin sees his work as a stage play written by the restaurant and performed by his dishes. His bistro and fine dining offer different experiences, but with the same goal of sharing an enjoyable moment with his customers.
As the vibrancy of this region is conducive to taking on new projects, he hopes to create an ecosystem of engaged businesses in the food sector, with the upcoming opening of a wine cellar. In his free time, Benjamin enjoys discovering all the treasures his adoptive region has to offer with his loved ones.
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