Crédits : Pamela Richardson, Translation: Lizzie Gomes. Picture: Kenzaephoto
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Château Saint Sabine
At only 36 years old, Benjamin Linard already has a solid experience of luxury establishments in which he has gained his expertise. But it is in the Château Sainte Sabine restaurant, Lassey, that he truly expresses his creativity and excels in reinventing traditional products. The chef wants to create surprise, to dare while revisiting classical dishes. Full of distinctive flavours, his cuisine bursts with unexpected, but invariably harmonious, combinations.
Constantly in search of excellence, Chef Benjamin Linard values rigour and the mastery of precision. In the kitchen, he has fun with his team. He tests, he tastes, he plays with the fresh ingredients of the day that he has carefully selected. He also works with local producers and merchants who are members of the “Savoir-faire 100% Côte d’Or” brand, a guarantee of quality. “Knowing your product, where it comes from, how it was grown, is essential. It changes everything as far as taste is concerned. As with everything, excellence is found in the details”.
Benjamin Linard is particularly fond of game and freshwater fish. His pikeperch is served with crispy parsnip and black garlic and accompanied by a Chablis sauce with brown butter. He lightly smokes his Bresse poultry which he serves with a timbale of chanterelles and chives. Then there’s his excellent Féra du Léman served with smoked fromage blanc! Each of his dishes reflects his love of flavors and boundless creativity.
