Benjamin Collombat

The Climb

Benjamin Collombat trained at École hôtelière de Nice, where the technical base and discipline of service were set before he entered the kitchen at Côté Rue in Draguignan, France (from 2011), where he worked as chef. From there, the progression was steady: first executive chef at Château de Berne in Lorgues, France, then director of restauration at Château de Berne in Lorgues, France. Each step stayed close to the same work — leading a kitchen, holding standards, and keeping the plate exact. That kind of career reads less like a change of direction than an accumulation of responsibility. The repetition of service, the pressure of mise en place, and the need to balance rigor with generosity all sit inside that trajectory.

Today

Since 2024, he has been executive chef of the gastronomic restaurant at Château de Courcelles-sur-Vesle, France, bringing a direct, controlled style to the role. His use of olive oil reflects that approach. On olive oil, his practice is restrained: "I use it mainly as a seasoning so that it can express all its flavors!" The point is clear: use the ingredient for what it is, not as cover or noise. He naturally turns to Château de Berne olive oil, which links the present kitchen to an earlier part of his career. Serve it at room temperature. The instruction is consistent with the rest of the method: keep the conditions simple, so the oil can show its character without interference.

In Their Words “I use it mainly as a seasoning so that it can express all its flavors!” “I naturally turn to Château de Berne olive oil.”