Chef

Benjamin Breton

Chef de cuisine propriétaire, L'Auberge de Lucinges

Discipline: Chef
Venue: L'Auberge de Lucinges · Restaurant

Portrait of Benjamin Breton

i. Biography

Benjamin Breton is chef at Radicelle in Veigy, where modern cuisine is less a label than a working method: clear lines, controlled pace, and a kitchen culture built on repetition done properly. The emphasis in his profile is on accumulation rather than reveal, with the craft showing through service rhythm, exact standards, and a refusal to lean on spectacle.

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Today

The work started in the discipline of a starred restaurant, where Breton began as a work-study trainee. That first setting placed him inside the procedures of high-level service early on, with each station, movement, and preparation tied to consistency. He later moved into a chef role on a project with an entrepreneur and Swiss restaurant owner in Haute-Savoie, from 2014–2018, a period that shaped the habits that matter in serious kitchens: precision, endurance, and the capacity to hold a standard day after day. His current roles span several houses, and that breadth points to trust as much as continuity. Breton is chef of Bistrot de Madeleine (since 2021), chef of L'Auberge de Lucinges (since 2023), and chef of Radicelle.

In Their Words Recognition is not the driver. “We have never made and will never make any daily choices in relation to a possible star. Our mission is to maintain regularity, rigor, and a level of excellence above all for our customers. For a kitchen, that reads as operating principle rather than commentary: stay on the work, keep the service stable, and let the result speak for itself. The focus is on the integrity of the room, not on the performance around it. When he speaks about acknowledgement, Breton keeps the same register. “A recognition, a symbol of excellence, and it carries weight among my peers. But more than what it represents for me, it's huge for my team! The value lands collectively. The honor registers as proof of a crew’s standards, not just one person’s name, and the weight of it sits with the kitchen as a whole.

Career - chef — Bistrot de Madeleine, Lucinges (2021–present) - chef — L'Auberge de Lucinges (2023–present) - chef — Radicelle, Veigy - work-study trainee — starred restaurant - chef — project with an entrepreneur and Swiss restaurant owner, Haute-Savoie (2014–2018)

Recognition

Benjamin's honors include Michelin 1 Star. It aligns with the values he names: recognition as a marker of excellence earned through repetition, discipline, and the steady holding of standards over time.

FAQ Where did Benjamin Breton work before? Benjamin Breton's earlier career included starred restaurant and project with an entrepreneur and Swiss restaurant owner. What recognition has Benjamin Breton received? Michelin 1 Star (2024).