Recipe for overseas success can be elusive

BENJAMIN Armstrong is one of the rare examples of a skilled European worker who is prepared to move to another country to make a key step in his business career,.

But for all his ability, and the exceptional support of his parents, building a business of his own in France has not proved easy.

The 32-year-old chef, with experience in contract catering and at the RAF Club in London, bought the beautiful La Rapiëre restaurant in the 10th Century market town of Mauvezin, in the Gers, near Toulouse, just over a year ago.

With Armstrong running the kitchen and parents David and Esther turning a hand wherever needed, the family has set about proving that good cuisine is no monopoly of the French. The menus at La Rapiëre feature traditional Gascon specialities such as duck and rabbit, with a dash of international flair.

But broadening the clientele and running a business in another European country present a challenge, they say. 'Even though we speak the language, we still have to ask people to repeat things sometimes,' says David.

'We had to sack the first accountants we used, and French business bureaucracy is horrendous - especially the employment regulations, which really favour the employee over the employer.'