Trained in L'ile de Ré in a gourmet restaurant for more than a year, Benoît spent 6 months with Richard Coutanceau in La Rochelle (3 stars in the Michelin guide) before entering - as he says - " by the small door" in the kitchens of the famous Hôtel de Crillon, Place de la Concorde in Paris,
then led by chef Dominique Bouchet.

 

After 9 months of training in the demanding cuisine of Palace, Benoît took over as head of the Brasserie du Crillon brigade. When Jean-François Piège succeeded Dominique Bouchet, the latter renewed his confidence in him and enabled him to progress technically by appointing him head of the brewery, a position he held for 14 years. The year 2017 marks the arrival of Benoît Corjon in Creuse where he joins his friend Laurent Wolfelsperger Marsalon to develop the catering part within the Cabas creusois in Guéret. These five years have been crowned by a nomination in the Michelin green guide and 3 awards of excellence.

"My greatest reward is undoubtedly the recognition of many trainees but above all
apprentices who came back to see me after several years to thank me for sharing my
knowledge with each of them with the rigor and discipline that our passion requires."