TRAINED IN CRISSIER, PERSONAL WRITING
One can recognize a M.O.F. (Meilleurs Ouvrier de France) at first glance by their chef’s coat with the colors of the tricolor flag on the collar. Benoît Carcenat is one of them. But it is in Switzerland that he made his career. First, at the “Hôtel de Ville” in Crissier, encouraged and supported by Benoît Violier, hence his nickname of “Benoît II”. Marked by this passenger, Carcenat did not try to make the Valrose in Rougemont a Crissier. He developed his own unforgettable signature. Urs Heller, editor-in-chief of GaultMillau Switzerland, explains: “I sent three different testers there: they all share the same enthusiasm.
DISCOVER THE CHEF OF THE YEAR IN QUESTIONS AND ANSWERS :
BENOÎT CARCENAT, CONGRATULATIONS FOR THE TITLE OF “CHEF OF THE YEAR” 2023!
This is incredible! I am very happy that the GaultMillau awards for our work after such a short time. Since I arrived in Switzerland some 20 years ago, I have never missed this award. To have this honor bestowed upon us today, even though we have only been working at Rougemont for about a year, is truly fabulous. And the title of “Cook of the Year” is certainly mine, but it’s recognition of the work of an entire team and the implementation of countless ideas by many people.
WERE YOU NERVOUS BEFORE THE AWARD CEREMONY?
No, why would I be nervous? But I was very moved by it.
IS THERE ANYTHING THAT MAKES YOU NERVOUS?
I get a little more nervous when we change the menu – until we are sure that everything works the way I imagined it would.
HOW DID THE VILLAGERS OF ROUGEMONT REACT WHEN YOU STARTED WORKING AT VALROSE IN 2021?
At first, there were a lot of questions: Who is he? What is he doing here? Can we still have coffee at the Valrose or will it become an exclusive address? There was some mistrust. Today, the clientele is reassured and happy that we continue to run the café next to the gourmet restaurant.
WILL YOUR CUISINE CHANGE NOW?
Absolutely not! The dishes may be a little more refined, but I will continue to do exactly the same. After all, that’s what I was awarded for.
Text : GaultMillau Suisse
