From left to right: Franck Pelux, Head of the kitchens; Cédric Moulot, Owner; and Sarah Benahmed, Room director - Photo: DR

Cédric Moulot, President of the CM Collection and owner of the restaurant "Au Crocodile", has decided to bring a new freshness to the legendary house in Strasbourg. The remarkable experience of the couple Franck Pelux and Sarah Benahmed was able to seduce him to carry out his new ambitious project.

Franck Pelux and Sarah Benahmed have already worked among some of the most beautiful starred tables in France, at Laurent Peugeot, at the restaurant "Le Charlemagne" in Pernand-Vergelesses (1 star in the Michelin Guide), then, in winter, at Courchevel, at Michel Rochedy at Chabichou (2 stars) or at "1947" by Yannick Alléno (2 stars) and in summer in Saint Tropez at the restaurant "La Vague d'Or" by Arnaud Donckele (3 stars).

They also knew Asian lands, in Singapore first of all when Laurent Peugeot's restaurant "Le Charlemagne" opened in 2011, then, later, in China, at the "Temple Restaurant Beijing".

Returning to France to participate in the last season of Top Chef, Franck also distinguished himself, reaching the final of the competition.

Cédric Moulot explains: “When I took over the beautiful Crocodile house, I immediately set myself the goal of making it shine again as one of the most beautiful in the Grand Est region, in the heart of the European capital, Strasbourg . To always please the local and international customers who come here, I knew that I had to find a signature combining audacity, creativity and authenticity. I already had the name of Franck Pelux in mind for a while. It is a cook of my generation whose work, in particular, in 1947 of Courchevel, had already particularly captured my attention. Between Beijing and Strasbourg, we have had several exchanges in recent weeks. Despite the distance and the limits of possible discussions with Skype, his motivation, his rich experience and his approach to cooking quickly distinguished themselves as great assets. When we saw each other again in France, I was fully convinced. I look forward to presenting this talent to all of our customers soon. ”

Franck Pelux is in favor of a cuisine inspired by the best traditions. Perfect cooking, work on the juices (he has worked with some of the biggest sauciers), sublimation of the product, precise reflection on the training and concentration of tastes will certainly be some clues to his signature. In recent days, the Chef has immersed himself in the Alsatian terroir in order to soak up and adapt to the local identity of the restaurant "Au Crocodile".

In July, he will present his first dishes, specially designed in connection with the history and the signature of the restaurant. “If you come to Strasbourg, it is to find some essential recipes from the Grand-Est and Alsace. It's up to me to know how to update them with subtlety to surprise customers. ” He explains.

It is Sarah Benahmed, Franck Pelux's partner and who has followed him throughout his journey, who takes responsibility for the room. With her wonderful smile, she intends to comfort the warm atmosphere of the place, the result of a delicate balance where it will be necessary to identify the profile of each client perfectly. If that one likes to chat, to be "pampered", or that one asks a little more intimacy, for the team to know how to adapt.

Sarah likes to be in the field, from the reception to the departure of the client, in connection with the kitchen to inform him at all times, the eye on each member of her team to ensure that each client can say: "We feel good here", the most beautiful reward according to her.

With Franck, she is also already thinking about promoting the often neglected room trades, with buckling or cutting in the room for example, in the spirit of the best hours of the house. Created in 1971 by Monique and Emile Jung, the restaurant "Crocodile" is experiencing a new youth today. The couple of Franck Pelux and Sarah Benahmed, full of enthusiasm and dynamism will certainly be able to assure him a very bright future.

Cédric Moulot, Owner

It is in the kitchens of the family restaurant that this native of Lorraine reveals an unconditional love for the products. A passion that will take on the appearance of a quest, throughout its journey. Very naturally, a few years later, he followed the path of restoration, at the Lycée Hôtelier in Strasbourg, a city he has never left since. Passion feeds his enthusiasm, the perpetual search for excellence, his ambition.

After having cut his teeth in the kitchens of Alsatian establishments such as Au Bord du Rhin in Gerstheim, rigor and hard work pay off: Cédric Moulot joined La Bourse, a real Strasbourg institution, where he became Executive Assistant in 2000, then Associate Director 9 years later…

In 2003, he was given the opportunity to take over Le Tire-Bouchon, a benchmark for Winstub in Strasbourg. At only 25 years old, the young man seizes his chance and embarks on an adventure that he lives with enthusiasm and passion. His project, he wants it focused on products and service. It shakes up the codes and opens 7/7, 365 days a year.

Its success is matched only by its ardor and allows it to buy Le Bon Vivant in 2007, a restaurant next to Tire-Bouchon, to make it one and the same establishment.

In 2009, his passion for art led him to draw the contours of a culinary experience around artists. A few months later, he opened two salons dedicated to Dorette Muller and Claude Weisbuch, artists he particularly liked, able to accommodate business meals and family reunions.

In 2010, the kitchens were completely renovated to always offer better quality to its customers. These efforts will be rewarded since he won the title of “Maître-Restaurateur” in 2011.

Cédric Moulot's philosophy is to work with his soul in the service of that of others. At 38, he is building experiences around his love of products and excellence in different ranges of catering. Among his contributions, two winstubs, Le Tire-Bouchon and Meiselocker and two gourmet restaurants: the “1741” and “Au Crocodile” which he acquired in April 2015 and which also allows him to be distinguished by the Gault & Millau guide as “Entrepreneur of the Year”.

Alsace is its territory of expression, Strasbourg its city of predilection, the Grand Est its ambition.

Franck Pelux, Head Chef

Some people are fortunate enough to never ask themselves about their future. Franck Pelux always knew he would be a cook. Son of restaurateurs, he immersed in the atmosphere of the kitchens and naturally oriented his studies in order to become a Chef.

A pupil at the Jean Lameloise training center at Mercurey - an already inspiring name - and an apprentice in Autun, his hometown, at the family restaurant "Aux Champs Fleuris", Franck began his journey with Michelin-starred Chef Laurent Peugeot, at Charlemagne, in Pernand- Vergelesses. His desire to work alongside the greatest then brings him to Jean-Pierre Gillot, to Chalon-sur-Saône, Christophe Dufossé, to Metz, then to discover the seasons, summer in Saint-Tropez, on the Wave d'Or with Arnaud Donckele, then winter in Courchevel, at Michel Rochedy in Chabichou.

Without hesitation, convinced that it is necessary to go to visit other countries, Franck then took the direction of Singapore when Laurent Peugeot asked him to ensure the opening of his restaurant Le Charlemagne, now called LP + Tetsu. After a little over a year, however, he returned to France and resumed the rhythm of the seasons, in Courchevel with Yannick Alléno at the Cheval Blanc restaurant, then again with Arnaud Donckele in Saint Tropez. Its progression is constant and rapid since it finishes Chef de cuisine from 1947 in winter 2013 and Deputy Chef from Arnaud Donckele a few months later for summer 2014.

He himself is enthusiastic about the chance he had to know evolving houses, distinguished by 2 or 3 stars in the Michelin Guide. Younger, Franck had promised to work only in prestigious houses. It is clear that at only 26 years old he has already succeeded rather well.

In July 2015, he launched another challenge, that of going back to Asia, this time to China. "This is where everything happens," he says. “There are new concepts everywhere, an attentive clientele and rooms full for each service. Enough to be motivated when, like me, you are passionate about your job. ". For 18 months, he took the position of Chef at TRB, the Temple Restaurant Beijing, a few steps from the Forbidden City, in the heart of the capital. There, he enriched his knowledge by visiting the lively and lively markets of the city and consolidated his management techniques with a brigade of more than 30 cooks. Regularly contacted by the production team of the M6 ​​Top Chef show, he finally accepts this opportunity to rediscover France, meet other great chefs and share their common passion. And for the first time in a competition of this type, Franck is doing quite well since he finishes in the final and wins on the second step of the podium.

Cédric Moulot, President of the CM Collection and owner of the Strasbourg restaurant "Au Crocodile" then tries to convince the talented Chef to take the kitchens of the legendary house. Franck admits: "It was the perfect moment, which corresponded exactly to my professional project and to the vision that I had drawn with my partner Sarah". The discussions are finalized in the spring and Franck Pelux takes over the kitchen of the Crocodile, at only 28 years old, for a new adventure which he hopes will be long and which will certainly be very quickly crowned with success.

Sarah Benahmed, Director of the hall

She grew up in Tain l'Hermitage, in Drôme, followed her studies at the Lycée Hôtelier de la ville then, during an internship at the restaurant Le Charlemagne, in Pernand-Vergelesses, met the eyes of a young Chef de partie, Franck Pelux. The blow of heart is immediate and his destiny will be quickly upset. Enthusiastic about the idea of ​​meeting people, attached to the values ​​of conviviality and service, Sarah very quickly chose to turn to catering. And by the only path that seems interesting to him, that of excellence. After the Michelin-starred table by Laurent Peugeot and then that of the Auberge du Père Bise in Talloires, she decides, with Franck, to chart a course, naturally. The rhythm of the seasons, in Courchevel or Saint Tropez, makes it easier to be engaged together and the couple thus progresses side by side.

Thierry Di Tullio, director of the restaurant "La Vague d'Or" at La Résidence de la Pinède, will mark his journey. "He has an extraordinary sense of sharing" She says. " I had the chance to work with him for 5 years and I learned a lot. He notably transmitted to me this strong notion that cooking and indoor service are one. Today, I truly consider him to be my spiritual father in the profession. ”

In Singapore, she took on the post of assistant manager and then progressed further to the Yannick Alléno school, in 1947 where she finished Room Manager and at La Vague d'Or, as Maître d'Hôtel. She then follows Franck to Beijing at the Temple Restaurant and then observes, from a distance, his evolution within the Top Chef program. It is then time to return to France and find the one who is an essential complement.

The opportunity to come to Strasbourg, take over, as a couple, the prestigious house "Au Crocodile" then ideally responds to a desire to settle in a more sustainable way. Director of the room, Sarah will undoubtedly make the whole team benefit from her experiences and do everything possible to enhance the cuisine of her companion.

To know more : http://www.au-crocodile.com/fr/