International
Thomas BENADY
Chef : 1 restaurant
A self-taught chef with a passion for responsible pleasures, Thomas Benady celebrates nature and produce at the Auberge Sauvage in Servon (Manche). His passion for cooking comes from his father, a bookseller and gourmet, who regularly took him to discover the best restaurants in Paris, "but he didn't want me to do this job, which he felt required too much personal investment", he explains.
Passionate, Thomas Benady set off in spite of everything. In 2009, after a tour of France's producers and market gardeners, the young man opened La Machine à Coudes, a wine bar in Boulogne-Billancourt, where he modestly tried his hand at cooking. He began by offering tapas, then bistronomic cuisine, and finally a unique menu.
On the strength of this experience, which gave him confidence, he opened Orties, in the 9th arrondissement of Paris. But too far from the producers, he considered leaving the capital. " One day, a merchant from Mauviel' s told me that an inn was for sale in Servon." In 2020, Thomas Benady took up residence there and bought it back on the eve of the Covid-19 crisis. " No pun intended," he says, "but my partner Jessica and I remained positive." With an infant in their arms, but with the help of a friend, they undertook nine months of renovations and opened the Auberge Sauvage with the aim of bringing out the best of the produce's flavors. Two years later, like a rooster in dough, he was crowned Jeune Talent Gault&Millau. In 2023, he will be awarded the Grand de Demain Normandie trophy and 3 toques.
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