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Chef Alexandre Baule gives us a peek into his world. Between Megève and Saint-Raphaël, L’Alpaga and Les Roches Rouges, he shares his vision, what inspires him and his commitment to a cuisine that is sincere and rooted in his terroir. A memorable encounter.
Chef Alexandre Baule gives us a peek into his world. Between Megève and Saint-Raphaël, L’Alpaga and Les Roches Rouges, he shares his vision, what inspires him and his commitment to a cuisine that is sincere and rooted in his terroir. A memorable encounter.
Each of the chefs I’ve worked with, from my apprenticeship to top Michelin-starred restaurants like l’Oustau de Baumanière, Sylvestre and La Palme d’Or, has influenced me in their own way, both in terms of their creativity and their management style. But above all, it’s their philosophy that inspires me today: making clear choices in the products we select, giving prominence to our suppliers and staff, and conveying our culinary expertise with rigour and passion.
Each of the chefs I’ve worked with, from my apprenticeship to top Michelin-starred restaurants like l’Oustau de Baumanière, Sylvestre and La Palme d’Or, has influenced me in their own way, both in terms of their creativity and their management style. But above all, it’s their philosophy that inspires me today: making clear choices in the products we select, giving prominence to our suppliers and staff, and conveying our culinary expertise with rigour and passion.
The balance between gourmet restaurant and bistro happens naturally, both at L’Alpaga and Les Roches Rouges; even if the approach differs, the values remain the same. At one end, there’s a more casual kind of cuisine, aimed at sharing and being in good company; on the other, it’s a more personal and refined expression of gastronomy. What unites them is a focus on the terroir, carefully choosing products and respecting seasons and ingredients.
The balance between gourmet restaurant and bistro happens naturally, both at L’Alpaga and Les Roches Rouges; even if the approach differs, the values remain the same. At one end, there’s a more casual kind of cuisine, aimed at sharing and being in good company; on the other, it’s a more personal and refined expression of gastronomy. What unites them is a focus on the terroir, carefully choosing products and respecting seasons and ingredients.
Keeping up team spirit in the kitchen means above all being present and giving guidance. Everyone must be empowered so that they can be given the opportunity to fully express themselves. This creates a positive atmosphere and encourages the kind of thoroughness needed to evolve in high-pressure environments.
Keeping up team spirit in the kitchen means above all being present and giving guidance. Everyone must be empowered so that they can be given the opportunity to fully express themselves. This creates a positive atmosphere and encourages the kind of thoroughness needed to evolve in high-pressure environments.
My kitchen is founded on the values of simplicity and clarity. Each element on the plate has its own precise place, and we like to explore the different textures of products, by playing with bitterness and acidity to create dishes that are healthy both for the body and mind.
My kitchen is founded on the values of simplicity and clarity. Each element on the plate has its own precise place, and we like to explore the different textures of products, by playing with bitterness and acidity to create dishes that are healthy both for the body and mind.
The concept of a dish begins with the seasons, which guide our choices and impel us to make use of simple and authentic products. By contrast, the plating evolves gradually, as it is never set in stone. It comes from conversations with members of our team and suppliers, who bring fresh perspectives and ideas that enhance each creation.
The concept of a dish begins with the seasons, which guide our choices and impel us to make use of simple and authentic products. By contrast, the plating evolves gradually, as it is never set in stone. It comes from conversations with members of our team and suppliers, who bring fresh perspectives and ideas that enhance each creation.
Every meal begins with four flavourful hors d’oeuvres, which interpret the classical elements – air, earth, water and fire – and which we love to reinvent through the seasons. If I had to call to mind a signature dish, it wouldn’t be a dish in particular, but rather an ingredient: snail. We are constantly reinterpreting this ingredient, adapting it to the rhythm of the seasons so that we can offer a new and surprising experience every time.
Every meal begins with four flavourful hors d’oeuvres, which interpret the classical elements – air, earth, water and fire – and which we love to reinvent through the seasons. If I had to call to mind a signature dish, it wouldn’t be a dish in particular, but rather an ingredient: snail. We are constantly reinterpreting this ingredient, adapting it to the rhythm of the seasons so that we can offer a new and surprising experience every time.
A surprising and immersive experience awaits you when you visit Récif or La Table, the gourmet restaurants I run. We offer our dishes as surprise menus – a culinary journey that begins with a dip in the sea and ends in the meadows. Each dish is like an excursion, inviting our guests to follow us on a sensory journey to explore flavours and products, with a promise of unique moments.
A surprising and immersive experience awaits you when you visit Récif or La Table, the gourmet restaurants I run. We offer our dishes as surprise menus – a culinary journey that begins with a dip in the sea and ends in the meadows. Each dish is like an excursion, inviting our guests to follow us on a sensory journey to explore flavours and products, with a promise of unique moments.
If there’s one ingredient that’s never missing from my fridge, it’s cheese. It’s a must-have.
If there’s one ingredient that’s never missing from my fridge, it’s cheese. It’s a must-have.
It would be Le Chanteur (The Singer) by [Daniel] Balavoine. It’s a powerful song that’s not to everyone’s taste, but it’s unapologetic. It’s a great tribute to perseverance and loyalty to oneself.
It would be Le Chanteur (The Singer) by [Daniel] Balavoine. It’s a powerful song that’s not to everyone’s taste, but it’s unapologetic. It’s a great tribute to perseverance and loyalty to oneself.
If you could only eat one food for the rest of your life, what would it be?
Cheese.
Which ingredient couldn’t you go without?
Vinegar.
What dish do you make for your friends when they come round for dinner?
A hearty dish, like Beef Wellington.
If you met someone who had never tasted French cuisine, which dish would you impress them with?
Blanquette de veau (veal stew) with rice pilaf.
If you yourself were an ingredient, which one would you be and why?
Vinegar, because it adds some zing to anything bland.
Which is your favourite word in the culinary dictionary?
Pickling.
Are you a night owl or an early bird?
A night owl who gets up early.
How would you describe your profession in one word?
Sharing, emotions, and lifelong learning are the essence of the job.
Sea, countryside or mountain?
Why choose?
What’s your favourite travel destination and your dream destination?
It’s not the destination that counts, it’s whom you go there with.
One word to finish on:
Passion.
If you could only eat one food for the rest of your life, what would it be? Cheese.
Which ingredient couldn’t you go without? Vinegar.
What dish do you make for your friends when they come round for dinner? A hearty dish, like Beef Wellington.
If you met someone who had never tasted French cuisine, which dish would you impress them with? Blanquette de veau (veal stew) with rice pilaf.
If you yourself were an ingredient, which one would you be and why? Vinegar, because it adds some zing to anything bland.
Which is your favourite word in the culinary dictionary? Pickling.
Are you a night owl or an early bird? A night owl who gets up early.
How would you describe your profession in one word? Sharing, emotions, and lifelong learning are the essence of the job.
Sea, countryside or mountain? Why choose?
What’s your favourite travel destination and your dream destination? It’s not the destination that counts, it’s whom you go there with.
One word to finish on: Passion.
