Introduction

Can you give us a short introduction with your name, location, how long you've been a chef, and at which restaurant you currently work?

My name is Benjamin Fontaine. I'm the chef and owner of L'Inattendu restaurant in Ath, Belgium. I've been cooking for almost 16 years now, and have owned my own restaurant with my wife for 5 years.

Early inspiration

Can you tell us a bit about your journey in the culinary world? How did you start, and what inspired you to become a chef?

I started cooking relatively late. At first, I wasn't very handy and I wasn't interested in cooking at all. It was when my parents opened a brasserie that I gradually started to get involved in the family business. One day I made some crêpes, and my parents decided to make them the dessert of the day at lunchtime. The feedback from the customers, their pleasure at tasting something I'd made with my own hands... It was an incredible feeling that I'd never experienced before. From that moment on, I knew I wanted to be a chef.

I started hotel school at the age of 15, in Ath, where my restaurant is today. After graduating, I went on to do a number of specialisations, including ‘World Cuisine’ at the Tournai school, and pastry-making at the C.E.R.I.A in Anderlecht. I've been lucky enough to train with great chefs like Carl Gillain at L'Agathopède, the Thomaes brothers at Château du Mylord **, and Benoît Neusy at L'Impératif *. In 2016, I won the Best Young Roast Chef of Belgium competition, and I was also a finalist in the Bocuse d'Or Belgium in 2021.

Philosophy in the kitchen

What is your philosophy when it comes to cooking and creating new dishes?

Cooking styles

How would you describe your cooking style?

My cooking is gourmet. I like to use cream, butter... And I always try to add a little ‘rock & roll’ touch, whether through a spice or an unexpected combination. The whole thing has to be as ‘sexy’ as possible

Regional Produce

You make extensive use of regional ingredients. What do these ingredients mean to you?

We favour local products as much as possible. For me, it's a way of reducing the impact of our profession on the planet. At our level, if we can do something, we have a duty to try. But it's also a question of human relationships. For example, Maxime Fontaine, a permaculturalist, produces all our aromatic herbs, plants and edible flowers. Three years ago, we didn't know each other; today, he's a friend. We're growing together.

Culinary Staples

What is your favorite ingredient to work with, and why?

I'd say the potato. It's a simple product that offers incredible variety and can be used in a thousand different ways. It's also a food that was on my plate every day when I was a child, and I've never tired of it.

Personal Favorite Dish

If you could only eat one dish for the rest of your life, what would it be?

Without hesitation: a good Croque-Monsieur. But not just any Croque-Monsieur: with a Mornay sauce au gratin on top! I could eat it every day and never tire of it.

Travel Inspiration

You have a passion for travelling. What trip recently inspired you and how does it influence your cooking?

I like to travel to discover new cultures and gastronomic specialities. Each trip brings something new to my cooking. The one that made the biggest impression on me was Guadeloupe, where I discovered new fruits and fish, ancestral cooking techniques using soil steaming, and hand-turned coconut sorbets... It was a real eye-opener!

Greatest Challenges

What is the greatest challenge you have faced in your culinary career?

There were two of them. Firstly, the final of the Bocuse d'Or Belgium competition: a real challenge, with lots of questioning, stress, involvement and intensive training. An experience I can highly recommend. Then there was the opening of our restaurant... in the middle of the Covid period! As I often say: ‘It was sport, haha!'

JRE-Belgium membership

Can you tell us a story about your JRE-Belgium membership?

The thing that struck me most about the JRE was seeing all the members together at the congress in Paris. I remember hundreds of young chefs walking side by side through the streets of Paris. It was just incredible to feel the strength of this big family.

Advice for Aspiring Chefs

What advice would you give to aspiring chefs who want to follow in your footsteps?