The chefs
Chefs’ Portraits
A few months of collaboration at Drouant were enough to bring these two enthusiasts of French terroir closer together in the kitchen. When Benoît was offered the position of Executive Chef at La Maison Champs-Elysées, Sébastien quickly came to mind to join him in this challenge.
After seven years of working side by side in the kitchen, the idea of opening their own restaurant gradually took shape, leading to the opening of L’Insoumise in September 2019.
Benoît Hilaire
Originally from Puy-de-Dôme in Auvergne, Benoît Hilaire was born into a family of artisan bakers.
A graduate of the Paris School of Culinary Arts (EPMT), he trained in renowned Parisian establishments, where he learned the excellence of working with top-quality fresh products.
Passion, energy, and deep respect for French culinary art have guided him toward a refined and exceptional gastronomy.
- La Maison des Champs Élysées, *Hotel (Paris 8)
- Restaurant Drouant, Antoine Westermann (Paris 2)
- L’Apicius**, Jean-Pierre Vigato (Paris 8)
- La Grande Cascade* (Paris 16)
- Jacques Cagna* (Paris 6)
Sébastien Mouton
A true food lover, introduced to fine dishes from an early age, Sébastien was raised with a genuine appreciation for good cuisine.
Born in Laval, Mayenne, he chose the local hospitality school and first trained in his home region, as well as in Brittany and Anjou, alongside demanding and passionate chefs.
His path eventually led him to Paris, where he perfected his skills under the guidance of Michelin-starred chefs.
- La Maison des Champs Élysées, *Hotel (Paris 8)
- Restaurant Thoumieux**, Jean-François Piège (Paris 7)
- Restaurant Drouant, Antoine Westermann (Paris 2)
- Restaurant Hélène Darroze* (Paris 6)
- Château Colbert Restaurant, Maulévrier (Anjou)