In The Hothouse with Benoit Blin
In The Hothouse with Benoît Blin
Chef Benoit is a name synonymous with patisserie perfection. Starting out in the bakery of a little Normandy town, this apprenticeship led to Benoit landing the role of Senior Pastry Sous Chef at Ritz Paris in 1991. He began a career at the iconic destination for gastronomic excellence in the UK, Le Manoir aux Quat’Saisons, in 1995, where he continues to work closely with Chef Patron Raymond Blanc OBE on the hotel’s famously exquisite two Michelin-starred seasonal menus.
At The Cadogan, a storied hotel full of history, where The Lounge by Benoît Blin acts as the social heart of the hotel with our PAUL THOMAS masterpiece reflecting the changing seasons. Read on to discover more.
Tell us more about your role at The Cadogan and your journey before that.
I have been working with Raymond Blanc as head pastry chef at Le Manoir for the best part of 30 years and during that time we have held 2 Michelin stars. We work hard to extract the essence of all our ingredients into our dishes and fully utilise our gardens to source the best of each season, When I was asked to design a new concept and menu for The Cadogan Lounge, it was a natural progression. Fusing my passion for good seasonal ingredients with a timeless, elegant tradition.
What makes the afternoon tea at The Cadogan different to others, is we don’t just focus on the ‘theatre’ or complex designs which can often compromise on flavour. The menu is designed with a natural, simple elegance where fresh seasonal flavours are key yet presented beautifully. A delight for the eyes and the palate.
What inspires you in the kitchen? Were flowers ever present in your creations?
Absolutely. In our gardens we use many garden herbs and different plants in our dishes. For desserts I like to use Lavendar, such as in nougat Montelimar sweets or combined with peaches like I have on my afternoon tea menu in The Cadogan Lounge- it is the perfect floral fusion.
What do flowers mean to you?
They are the perfect symbol of celebration and seasonality and a wonderful way to express emotions.
Do you have a favourite cut flower and why?
Sunflowers are beautifully dramatic and add a splash of colour to the dining table in my kitchen. I also like tulips which tend to last a bit longer and you can change the colour and mood of the room.
What sort of flowers do you like to receive?
I like them all! Flowers have a wonderful way of bringing a room to life.
What sort of flowers do you like to gift?
I usually like to gift a seasonal cut flower bouquet
Flowers and food experiences do sometimes go together. How have they been present in your work?
I love to work peach and lavender together but also violet and berries and rose and raspberries make a memorable combination.
What will Summer bring to The Cadogan Lounge by Benoît Blin?
PAUL THOMAS has made a beautiful white flower tree which provides the perfect delicate back drop for guests to enjoy our elegant afternoon tea.
What else is in the pipeline for you that you’re able to share with us?
My Book “Bake with Benoît Blin” is out now with signed copies are available to buy at The Cadogan Hotel. Learn to bake at home with a professional by your side! It is comprised of recipes which I love to have at hand in my home kitchen.
Neutral or colourful flowers?
Colorful
Neat or wild arrangements?
Neat and wild!
Pretty, dainty flowers or big, showy blooms?
Pretty Dainty
Three words to describe your cuisine?
Seasonal, authentic, flavourful
Favourite piece from the PAUL THOMAS Collection?
The ever-changing seasonal tree in The Cadogan Lounge
