Maison BenoƮt Vidal
Annecy, France
ā2 Stars
The Experience
From Michelin Guide
BenoĆ®t Vidal owns this restaurant with a slick contemporary decor. The Catalan chef, who hails from Perpignan and has worked with Michel Trama and Michel GuĆ©rard, has created a light, poetic brand of cuisine that is rooted in the culinary traditions of Savoie, his adopted home. He brings a sense of precision and his own personal style to bear on the rigorously sourced ingredients, elevating them with sound technical skill and elaborate presentations. The strength of this chef may well lie in his pared-down, apparently simple creations: a crayfish starter cleverly combining a slightly bitter coffee and pine bud sabayon with a powerful, concentrated jus made from the crayfish heads; semi-smoked pigeon seasoned with citrus and hazelnut ā an understated and elegant dish. Appealing vegetarian set menu (Sentier Ć fleur d'eau) and attractively priced lunch menu.
Unique Things
From Visitor Experiences
Unique / Unconventional Aspects of Maison BenoƮt Vidal, Annecy
1. Culinary Philosophy: Creating a Bond Between People, Nature, and the Seasons
Maison BenoĆ®t Vidal is deeply inspired by the natural environment and the changing seasons, reflecting the chefās philosophy that cooking forges a strong connection between people and nature. The restaurantās location along the edge of the woods symbolizes this harmony, and the chefās approach emphasizes the transformation of natural ingredients into emotional, poetic culinary experiences rooted in Savoieās traditions.
2. Innovative Flavor Combinations in Signature Dishes
The chefās strength lies in pared-down, seemingly simple dishes that feature inventive and subtle flavor pairings. For example, a crayfish starter uniquely combines a slightly bitter coffee and pine bud sabayon with a powerful, concentrated jus made from crayfish heads. Another standout dish is semi-smoked pigeon seasoned with citrus and hazelnut, offering an understated yet elegant taste experience that elevates traditional ingredients with precision and creativity.
3. Chef BenoĆ®t Vidalās Background and Transition from Val dāIsĆØre to Annecy
BenoĆ®t Vidal, originally from Perpignan and trained under renowned chefs Michel Trama and Michel GuĆ©rard, relocated his Michelin two-star restaurant from the austere, high-mountain environment of Val dāIsĆØre to Annecy. This move allowed him to maintain his commitment to transforming matter into emotion and accentuating the link between man and nature, while adapting his culinary style to a new setting with a sleek contemporary decor.
Ingredient Stars
From Visitor Experiences
Here are the most honored or signature ingredients at the Michelin-starred restaurant Maison BenoƮt Vidal in Annecy, along with their significance and usage in key dishes:
Crayfish: Used prominently in a starter that combines a concentrated jus made from crayfish heads with a coffee and pine bud sabayon, showcasing a balance of bitterness and richness that highlights the ingredient's natural flavor.
Pigeon: Semi-smoked and seasoned with citrus and hazelnut, this ingredient is prepared in an understated yet elegant manner, reflecting the chef's skill in elevating simple, local game with refined seasoning.
Mandarin Jus: Featured in a crayfish tartar dish, this subtle mandarin jus adds a bright, citrusy note that complements the seafood and enhances the overall flavor profile.
Tagetes Anisata Flowers: Used as a delicate aromatic garnish in the crayfish tartar, adding a floral and slightly aniseed nuance that elevates the dish's complexity.
Golden Calf Sweetbreads: Served with chanterelle mushrooms and agastache, this ingredient represents the chef's connection to mountain cuisine and his innovative approach to traditional local products.
These ingredients reflect BenoƮt Vidal's creative yet rooted culinary style, combining precision and local Savoie influences with inventive flavor pairings and elegant presentations.