Benjamin Chrétien

In 2025, Benjamin Chrétien took on the chef role at Hautes Roches in Rochecorbon, Touraine, Centre-Val de Loire, France, covering both the gastronomic restaurant and the new bistro. The appointment places the craft in a house that asks for control of pace, precision on the plate, and equal command of two service registers. Moving into two expressions of the same address in the same year sets the terms clearly: one kitchen, two formats, no room for drift. For a chef, that means balancing formal dining with a more direct bistro rhythm while keeping the work aligned under one standard.

The current role at Hautes Roches in Rochecorbon, France, from 2025, is the clearest marker of Benjamin Chrétien’s present practice: chef of the gastronomic restaurant and the new bistro. It is a dual brief inside one house, with the craft measured by consistency across two different dining experiences. Homard is the stated specialty attached to Benjamin Chrétien, and it points to a line of work built around a single ingredient with enough range to demand discipline. As a named specialty, it reads less like ornament than like a working focus.

The clearest recognition here is structural rather than ceremonial: the 2025 appointment at Hautes Roches and the named specialty of Homard. In a profile with this scope, those two facts do the work of defining standing in the trade. Place and responsibility carry the rest. Hautes Roches in Rochecorbon, France, is the setting; 2025 marks the start of this role; and Homard remains the craft note tied to Benjamin Chrétien’s name.