Benjamin Boloré, new chef of the starred restaurant at Château de Collias

Christophe Tailleur and Philippe Huber, owners of the Château de Collias, made their dream come true by investing in a long and difficult rehabilitation of this very old building, which has now become a 5-star hotel. The château's gourmet restaurant, L'Hirondelle, won its first star in the Michelin Guide thanks to the inventive cuisine of chef Julien Martin in March 2024.
He is now heading towards new adventures and it is now Benjamin Boloré, 33 years old, of Breton origin, who is in charge of the castle's kitchens.
Son of restaurateurs, grandson of bakers and artisan biscuit makers, Benjamin has always been immersed in the world of food professions. After obtaining his Bac Pro Cuisine, he launched into the world of gastronomy in 2014, beginning his career at the Hôtel du Cap Eden Roc in Antibes. Several starred experiences follow one another between the restaurant La Chèvre d'Or in Eze, Le 1920 (Chalet du Mont d'Arbois in Megève) and the restaurant La Passagère in Antibes alongside the two-starred chef Julien Gatillon.

Lover of seafood and plant work

After more than eight years at the Grand Hôtel du Cap Ferrat in 2018, Benjamin is leaving to stand on his own two feet by taking charge of the kitchens at the Château de Collias since November.
Accompanied by his second and his assistant, chef Boloré will have carte blanche to express all his talent. Through his creativity, based on the foundation of powerful know-how, he feels free to add his personal touch to restaurant menus striving to respect seasonality and work with local producers to offer healthy and delicious cuisine. light. A lover of seafood and a fervent enthusiast of working with plant products, Benjamin Boloré is also a master in the composition of juices and sauces.

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