OUR CHEF
“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.”
Alexandre Baule, a young Isère native with long experience in Michelin-starred restaurants, is guided by nature, his teams, his desires, and small producers. The result? A cuisine that combines respect for beautiful produce with the highest standards, all in the service of taste.
“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.”
Alexandre Baule, a young Isère native with long experience in Michelin-starred restaurants, is guided by nature, his teams, his desires, and small producers. The result? A cuisine that combines respect for beautiful produce with the highest standards, all in the service of taste.