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Coming from a family of restaurant owners, Jaume Vicens learned traditional Majorcan cuisine alongside his parents and grandparents in the family restaurant
Béns d’Avall which he now runs.
With stunning views over the Mediterranean, this family institution is a
culinary gem which shines brightly thanks to the commitment and hard work of this passionate chef,
a chef who reinterprets characteristic recipes from his native land using modern gastronomic techniques.
Making it a point of honour to select the best produce from his local region,
the chef also tends his own vegetable garden, using the permaculture approach. Quality ingredients and fresh produce play a key role in making this prestigious restaurant so excellent.
“My cuisine is a modern take on traditional Majorcan cuisine, a cuisine full of emotion because there is no great cuisine without soul or tradition”.
With a vision combining authenticity and innovation, Jaume Vicens offers his customers an exceptional gastronomic experience, in perfect harmony with the spectacular setting.
His talent has been rewarded with a traditional Michelin star and a Michelin green star,
recognising the excellence of his cuisine and his commitment to sustainable gastronomy.
“At both Lanson and Béns d’Avall, we’re keeping alive a know-how passed down from generation to generation.
Today, this heritage is being reinvented thanks to the creativity we have embraced. Enhancing culinary classics by adding a modern twist and respecting a style of identity while creating carefully constructed dishes is all about combining tradition and innovation in the name of excellence”.
Hervé Dantan, Cellar Master
Maison Lanson is entering into a genuine collaboration with Jaume Vicens, a collaboration driven by shared values.
Maison Lanson’s commitment to sustainable development fuelled the desire of this talented, dedicated young chef to work with Champagnes Lanson.
Jaume Vicens draws his inspiration from the wealth of local, seasonal produce, enabling him to offer a cuisine that is locally sourced, sustainable
and environmentally friendly, a philosophy echoing
a love of the land shared by the men and women at Lanson.
For Jaume, champagne is a remarkable product which shouldn’t only be synonymous with celebration, but which has the ability to turn every gastronomic experience into a timeless occasion.
Our Chef Ambassador Jaume Vicens suggests pairing Le Blanc de Blancs with a Menjar Blanc with Mallorcan almonds, marinara sauce jus, Menorcan rock mussels and caviar
from the Mallorcan coast.
