Benjamin Patissier

The Path

Since 2021, Benjamin Patissier has been chef of La Chabotterie, where that approach sits naturally in the house’s daily rhythm. The job reaches past the pass. It includes the room, the service, and the pace of the meal, all of which shape whether a guest feels looked after and able to enjoy the moment. A broader view of the restaurant came through Patrick Henriroux, who Patissier describes as a talented entrepreneur. From that experience, he took more than kitchen technique: he learned how to be a good manager and how to look at the restaurant as a whole. For Patissier, management belongs to the craft. Standards, coordination, and atmosphere all affect how a dish lands.

In Their Words “I worked with Patrick Henriroux, who was a talented entrepreneur who taught me how to be a good manager but also how to look at the restaurant as a whole.” This is a working definition of the trade beyond cooking alone. The restaurant functions through structure as much as through flavor, and Patissier points to the discipline behind service: habits, decisions, and responsibilities moving together. “With my cooking, I just want people to have a good time in the restaurant, to recognize the products and appreciate their taste.” The line sets out the target plainly. No cover, no excess: products should remain identifiable, their taste should come through, and the meal should leave space for ease at La Chabotterie. The aim is not display but directness — food that meets the diner without obscuring what it is.