Benoît Carcenat, Meilleur Ouvrier de France 2015, and his wife Sabine, manage the Valrose with their team of exceptional talents.
A chef trained in gourmet cuisine by Joël Robuchon in Paris, and then alongside several renowned chefs from the South-West of France, such as Christian Parra or Frank Ferriguti.
Benoît joined the prestigious Swiss house, l’Hôtel de Ville de Crissier (3 Michelin stars, 19 Gault&Millau, elected by “La Liste” as the best restaurant in the world in 2015), where he assisted Frank Giovannini and Benoît Violier.
The owners share the same passion for beauty and fine cuisine, driven by a search for excellence and nourished by their travels around the world. From these enriching encounters, they have continued to have a curious, open and welcoming spirit. These experiences are the foundation of their values: excellence, communication, listening and team spirit.
Benoît dazzels with his boundless creativity in harmony with his perfect technical mastery. Sabine oversees the smallest detail every day and pays particular attention to the welcome and comfort of guests.
In collaboration with their passionate team, they ensure the success and continuity of the long history of the Valrose.
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