What is your kitchen philosophy?
Benoît Witz: My sous-chef Jean-Philippe and I decided to establish a solid base and inject a meticulousness and discipline into this to create a work environment where our employees can please our clients whilst also enjoying themselves. We are lucky to work in this special place, with such top-quality equipment and wonderful ingredients! Life can get intense here. When the Sovereign Prince or Princess of Monaco visit with various heads of state, we take particular care in our work. But simply receiving a compliment from a client, which I always share straight away with the teams here at the Hôtel Hermitage Monte-Carlo, is always emotional. Even when we know it’s short-lived, and that the next day we will need to prove ourselves all over again. It’s all part of the job.
What makes Monaco magic?
B.W: I came here for the first time in 1987. I was incredibly impressed by its beauty, the processions of beautiful cars, and most of all, the people strolling through the streets. Now I am incredibly proud to be able to work at the Hôtel Hermitage Monte-Carlo, and to be part of the team that helps the place grow. I am also proud to share my experience and pass it on so that we may best meet our clientele’s expectations.
B.W: The region of Provence-Alpes-Côte d’Azur is full of wondrous, quality ingredients. So is Monaco and the surrounding area. Every time I’ve met a local producer I’ve learnt something new, and they help me to create new menus as the seasons change. Working with trusted local partners means offering authentic, healthy food that showcases local produce. As I always say, “Living Well, Looking Good”
3 things you need to know about Benoît Witz :
1 - He likes...that people can share his dishes. It adds to the pleasure of eating and makes meals more convivial.
2 - He loves...autumnal flavours, which he never tires of reinventing.
3 - His favourite thing...is the only one a chef needs: a knife, to reshape and then cook produce with the greatest respect.