Paul Blackman - Executive Group Pastry Chef

Paul has over 35 years’ experience of working in professional kitchens all over London where he has acquired lots of styles and techniques. He has specialised in pastry for the past 27 years where he has found his real passion for food.

In Paul's career to date he has worked with the likes of Brian Turner, Jean Christophe Nouvelli, Bruno Lobet in different types of establishments from 5* The Goring Hotel to super Brasseries like Oxo Tower, He has been Head Pastry Chef at Atlantic Bar and Grill (with Oliver Peyton Great British Menu judge) and Butlers Wharf Chop House (Sir Terrance Conran) and others.

As Paul has lived in Essex for over 30 years, he decided it was time he worked here to so headed up the pastry department at le Talbooth and Milsom catering. He has also done product development for retail stores where you can find some of his creations in most high street supermarkets.

 



 

Opening Times

Mon & Tue Closed (Le Bouchon Open)

Bar Menu

Wed - Sat 12noon - 2.30pm & 5.30pm - 9.30pm

A la Carte & Set Menu

Lunch - Wed - Sat 12noon - 2.30pm

Dinner - Wed - Sat 5.30pm - 11.00pm

(Last Orders 9.30pm)

Sun - 12noon - 4.30pm

Bookings advised Saturday evenings & Parties above 6 covers 

All other times walk-ins of up to 6 covers

 

 

Get In Touch

Main Road, Rettendon

Chelmsford, Essex CM3 8DY
Tel No. 01245 987888

E.enquiries@brasseriebenaix.com

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