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Alexandre Baule’s journey from his native Isère to L’Alpaga – from Baux-de-Provence to Cannes, via Paris – has been filled with the highest standards and constant creativity. Which makes him perfect for Beaumier.
“Life is made up of moments you have to know how to grab.”
Alexandre Baule’s journey from his native Isère to L’Alpaga – from Baux-de-Provence to Cannes, via Paris – has been filled with the highest standards and constant creativity. Which makes him perfect for Beaumier.
“Life is made up of moments you have to know how to grab.”
Slightly by chance. School bored me, but being in the kitchen didn’t. I realized that after a number of different internships, so aged 15, I began an apprenticeship. I quickly knew I wanted new experiences and to travel. So I first did the summer in restaurants in Saint-Tropez and the winter in Courchevel; then moved to the Michelin-starred restaurant L’Ostau de Baumanière during Sylvestre Wahid’s time there, then followed him to Paris at Le Thoumieux; and finally, I experienced the life of a grand palace at Hôtel Martinez in Cannes, with Christian Sinicropi. Each of these two-starred chefs helped me develop. One initiated me to wonderful products and how to respect them absolutely; the other showed me to tell beautiful stories in food.
Slightly by chance. School bored me, but being in the kitchen didn’t. I realized that after a number of different internships, so aged 15, I began an apprenticeship. I quickly knew I wanted new experiences and to travel. So I first did the summer in restaurants in Saint-Tropez and the winter in Courchevel; then moved to the Michelin-starred restaurant L’Ostau de Baumanière during Sylvestre Wahid’s time there, then followed him to Paris at Le Thoumieux; and finally, I experienced the life of a grand palace at Hôtel Martinez in Cannes, with Christian Sinicropi. Each of these two-starred chefs helped me develop. One initiated me to wonderful products and how to respect them absolutely; the other showed me to tell beautiful stories in food.
In and around the hotel is a sort of “breeding ground”, a living ecosystem that we have to continue being inspired by, while making what we do ever more sustainable. I’m thinking about the landscapes that surrounds us, ceramicists working locally, our own vegetable garden, our pastry chef Tess Evans-Mialet, our respect for the seasons, and our small producers. Listening to these different voices nourishes our cuisine, which is all about taste. In the Bistrot de L’Alpaga, that means authentic, classic comfort food, such as leeks in vinaigrette, green straw, and Grenoble walnuts. At La Table de L’Alpaga, the cuisine is more personal and precise, such as the Chartreuse veal smoked with juniper branches, and served with juniper juice and turnips cooked in different ways, glazed with Alpine flower honey, and cooked in salt.
In and around the hotel is a sort of “breeding ground”, a living ecosystem that we have to continue being inspired by, while making what we do ever more sustainable. I’m thinking about the landscapes that surrounds us, ceramicists working locally, our own vegetable garden, our pastry chef Tess Evans-Mialet, our respect for the seasons, and our small producers. Listening to these different voices nourishes our cuisine, which is all about taste. In the Bistrot de L’Alpaga, that means authentic, classic comfort food, such as leeks in vinaigrette, green straw, and Grenoble walnuts. At La Table de L’Alpaga, the cuisine is more personal and precise, such as the Chartreuse veal smoked with juniper branches, and served with juniper juice and turnips cooked in different ways, glazed with Alpine flower honey, and cooked in salt.
