Benjamin Torrezan, ambassador chef in the heart of the Basque Country

Benjamin Torrezan, a passionate chef, joins the circle of Lin des Pyrénées ambassador chefs. A partnership that brings our oilseed flax, grown at the foot of the Pyrenees, into dialogue with the contemporary Basque cuisine he champions every day.

A chef in the heart of the Basque Country

In the heart of the Basque Country, Benjamin Torrezan champions a cuisine where raw produce, short supply chains and creativity meet on the plate. A cuisine rooted in its region, free in its pairings, true to the high standards the chef places above all else.

Flax, a palette of textures and omega-3

Flaxseeds, linseed oil and kibbled flaxseed give me a rare palette: texture, crunch, plant notes and precious omega-3 when cooked gently.

In his creations, Benjamin uses virgin linseed oil for low-temperature confit, flaxseeds for crisp tuiles and our kibbled flaxseed to enrich breads and taramas. An approach in which every ingredient has its place and its purpose.

A meeting of regions

"Meeting Christelle and discovering the story of Lin des Pyrénées moved me through the coherence of the project, the geographical proximity and the commitment to quality. Confiting a trout at 37°C in their virgin oil or building a tuile from their seeds means bringing Pyrenean flax into dialogue with my own region - the Basque Country - and offering a cuisine that is generous, healthy and sincere."

His first signature recipe

To mark this partnership, Benjamin Torrezan has created an exceptional dish: Trout with Lin des Pyrénées linseed oil - gravlax, confit at 37°C, flax tuile, tarama sauce with flax bread and spruce bud pickles. Find it among all our Lin des Pyrénées recipes.

Follow the chef on Instagram: @benjamintorrezan.

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