A seulement 25 ans, Jochim Bendacha rejoint l\u2019\u00e9quipe d\u2019Arnaud Faye au restaurant gastronomique doublement \u00e9toil\u00e9 La Table du Conn\u00e9table de l\u2019Auberge du Jeu de Paume \u00e0 Chantilly. C\u2019est en tant que chef p\u00e2tissier que le jeune homme int\u00e8gre l\u2019\u00e9tablissement, mettant son savoir-faire au service d\u2019une alchimie parfaite entre les cr\u00e9ations gastronomique d\u2019Arnaud Faye et des desserts toujours plus d\u00e9licats, modernes et p\u00e9tillants.
\u00ab Mes inspirations partent d\u2019un produit que je travaille pour trouver une continuit\u00e9 entre les p\u00e2tisseries et les plats \u00e9labor\u00e9s par le chef <\/i>\u00bb explique Joachim Bendacha. \u00ab Nous aimons ainsi manier les \u00e9pices et les herbes pour surprendre le client, procurer une sensation de fra\u00eecheur et int\u00e9grer le dessert dans l\u2019harmonie du repas<\/i> \u00bb.
Apr\u00e8s s\u2019\u00eatre form\u00e9 chez Georges Blanc \u00e0 Macon, au Crillon et chez R\u00e9gis Marcon \u00e0 Saint-Bonnet le Froid, Chantilly s\u2019annonce comme une nouvelle exp\u00e9rience des plus formatrices pour le jeune chef p\u00e2tissier\u2026\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
A seulement 25 ans, Jochim Bendacha rejoint l\u2019\u00e9quipe d\u2019Arnaud Faye au restaurant gastronomique doublement \u00e9toil\u00e9 La Table du Conn\u00e9table de […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34],"tags":[],"class_list":["post-4547","post","type-post","status-publish","format-standard","hentry","category-actualites"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1bl","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4547","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4547"}],"version-history":[{"count":1,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4547\/revisions"}],"predecessor-version":[{"id":4628,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4547\/revisions\/4628"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}