Benjamin Jourdren, the art of surprising with simple products.
Benjamin Jourdren’s career begins with a getaway in La Gacilly, at the Eco-Hotel Spa La Grée des Landes, a 100% ORGANIC restaurant that introduces Benjamin Jourdren to fish and plants. A man of challenge, the young Breton chef will then refine his culinary experience at beautiful star-studded houses where he gives free rein to his passion.
His return to Rennes in 2018 marks the beginning of an exciting adventure and his arrival at La Table de Balthazar.
His gastronomy is the fusion of its culinary experiences combined with the mastery of the gastronomic repertoire: sensitivity to vegetables, combination of flavours, low temperatures and spices, techniques, rigour and excellence.
For La Table de Balthazar, Benjamin Jourdren offers a modern cuisine without being in the codes of luxury, "a simple but not simplistic cookery"