Benoît Corjon

The Path

Since 2022, Benoît Corjon has served as chef of Restaurant Le France, while also working as chef of Locanda San Lorenzo. At Restaurant Le France in Aubusson, that approach fits a French dining room shaped by continuity and close attention to what comes in from the surrounding region. His position since 2022 places him inside a cooking style built on balance: heritage with freshness, familiarity with refinement.

The Work Today

Since 2022, the French address has been led by a kitchen style defined by control. Regional ingredients come first, classical roots stay visible, and modern interpretation remains measured. That gives the work its line. Rather than leaning on embellishment, Benoît Corjon builds from structure and seasonality, keeping the character of each ingredient legible on the plate. The cooking lands as composed and deliberate, with method, memory, and place carrying equal weight. In that framework, regional sourcing is the base, classical form is the discipline, and the contemporary note stays in service of the whole.

In Their Words The quote shows a relationship to Creuse formed through proximity and work rather than inheritance. The department became known through discovery, and that practical contact gave the place a role in his professional life. It also points to a plainspoken view of locality: place can be learned, occupied, and worked into a kitchen identity.

Career - chef, Restaurant Le France, Aubusson, Creuse, France (2022–present) - chef, Locanda San Lorenzo, Puos d'Alpago, Italy

Acclaim

The key marker is the 2022 head-chef appointment. The work is defined by place, supported by classical structure, and kept in check by a careful modern hand.

FAQ What is Benoît Corjon's current role? Benoît Corjon is Head Chef. What is Benoît Corjon known for? Regionally grounded cooking.