Chef Patrick Ru
One of the standout dishes at his forward-thinking dim sum restaurants is the Har Gow. These delicate, translucent dumplings are generously filled with sweet, succulent shrimp, making them a heavenly treat for seafood enthusiasts. The precision and care put into crafting these dumplings are evident in every bite, as the flavors burst forth in a symphony of taste.
Born in Hong Kong, Chef Patrick is known for his innovative creations, while mastering fan favorites like the pan-fried pork dumplings, an absolute must-try. These dumplings are a delightful blend of textures, with a slightly crispy bottom complementing the savory minced pork filling. Served alongside a soy dipping sauce that strikes the perfect balance between salty and sweet, these dumplings are sure to tantalize your taste buds. Of course, no visit to a dim sum restaurant would be complete without trying the legendary crab and pork soup dumplings, known as xiao long bao.
Chef Patrick Ru’s dim sum restaurants stand out as a beacon of culinary delight. His newest creation is his award-winning duck served with caviar in a beautiful jewelry box paired with the perfect selection of fine wines.
Personal Experience
Benoit who was still a student at the La Rochelle Hotel School, was unknowingly passing by his future restaurant on this little road between the sea and the mountains which was to take him to Rome. A few years later, after working with great French chefs: Bernard Loiseau, Alain Passard, Alain Ducasse and Guy Martin, he decided to open his own house. Attracted particularly by Spain, because of the language, and by Italy, from his origins, it is finally in Menton that he will be installed, at the Italian Border.
Early Years
Receptions, cocktail parties, private dinners, openings, weddings… Benoit will custom-design a unique menu for your event, in a decor created especially for the occasion by professionals.
Together with his team Benoit will make this a memorable occasion, whether in a private villa, on board a yacht or in an unusual setting.
Professional Skills
Professional Careers
After honing his craft in a number of three-star restaurants, Benoit entered the world of luxury hotels, travelling the length and breadth of South East France, where he met Alain Ducasse. After heading up a family restaurant in Lyon, Benoit came to Paris to manage a small, yet hugely successful restaurant in the Latin quarter. It then that he was reunited with Ducasse, who in 2000 named him chef at Benoit and head of event catering for the hotel.