THE CHEF
Benjamin Jourdren surprises with simple creations.
Benjamin Jourdren's arrival at La Table de Balthazar began with a stay in La Gacilly, at the Eco-Hotel Spa La Grée des Landes, a 100% organic restaurant that introduced him to fish and vegetables. As a man who loves challenge, the young Breton chef then went on to perfect his culinary experience in several fine starred restaurants, where he gave free rein to his passion.
His return to Rennes marked the beginning of an exciting adventure. As Chef at La Table de Balthazar, his creations are a blend of his culinary experiences combined with his mastery of a gourmet repertoire: a feel for vegetables, combining flavours, low temperatures and spices, techniques, rigour and excellence.
For La Table de Balthazar, Benjamin Jourdren proposes a modern menu that’s not ostentatious, as he loves to surprise with simple creations.