Between business and pleasure: At Chef Benoist's table at the Jangle Hotel

A few minutes from Paris-CDG airport and the station TGV, the Jangle Hotel Paris CDG Airport, located at Mesnil-Amelot, stands out for its culinary approach that combines boldness and authenticity. At the helm of the kitchens, Chef Alexis Benoist brings its expertise forged during 20 years to create a gastronomic offer as well responsible that creative, suitable for business travelers. A captivating conversation where the Chef opens the doors to his culinary world.

1- What initially motivated you to become a chef, and what continues to fuel your passion today, as seen in the culinary workshop you recently led with preschool children at the hotel?

My vocation was born very early, during a work experience placement with my uncle, head chef in a large Champagne house. It was a real trigger. I then had the chance to be trained in starred establishments where I refined my techniques, nourished my creativity and consolidated my desire to lead my own brigade to finally fully express my culinary vision.

Even today, what drives me is transmission: share my knowledge, guide my teams, continue to learn, and above all, awaken vocations, as recently during the cooking workshop with children – perhaps future great budding chefs! This profession is a precious heritage, and it is up to us to keep it alive.

2- At Jangle Diner, you've created an original concept that combines world food with an American diner atmosphere. How did you develop this unique culinary identity, and how does this formula meet your customers' expectations?

The concept was born from a desire to adapt to our very cosmopolitan clientele, constantly evolving. After several tests and map adjustments, we have found a balance between the flavors of the world, highly anticipated by our stopover customers, and the promotion of French gastronomy through revisited, creative and refined dishes. This marriage of cultures gives the Jangle Diner its unique culinary identity, both exotic and rooted in the land.

3- Your establishment has recently obtained the Green Key labelWhat sustainable initiatives have you implemented in your kitchen to contribute to this eco-responsible approach?

We have made the choice of favor short circuits by working with local producers and regional. We also offer vegetarian and vegan alternatives to meet growing demand. Internally, we have established a sustainable logistics and made the entire team aware of daily eco-actions. It is an approach which is close to our hearts, because we are all concerned by environmental issues, and we are proud to contribute, on our scale, to more responsible cooking.

4- For a business lunch on the terrace between two travelers on a stopover, which menu would you recommend from your new menu?

For a refined and balanced break, I would recommend:

• Beef tataki from Hauts-de-France : a local, fresh and subtly seasoned dish that delights the taste buds.
• Roasted cod loin with Meaux mustard, leek fondue and vierge with herbs : a light and tasty dish, perfect for a lunch break.
• The creamy lemon & homemade meringue: a sweet touch that is both mild and tangy, which concludes the meal on a lovely note of freshness.

5- After a half-day of study in the Eucalyptus Room of the Jangle Hotel's event space and a cocktail lunch, what visit or activity at Grand Roissy would you recommend to enhance your clients' stay?

I recommend without hesitation Plain Oxygen, a real bubble of well-being at the hotel gates. It is a center multi-activity which offers both relaxation and fitness, ideal for releasing pressure after a morning of work. Guests can enjoy both the pools in the aquatic areas and the wellness area with sauna, hammam and jacuzzi.

The Jangle Hotel is also a partner of Plaine Oxygène, which allows our customers to benefit from preferential conditions to access these facilities. It is an excellent way to complement a professional stay through an experience of relaxation and well-being, in a pleasant and dynamic setting.