The journey of a passionate individual
Alexandre
After graduating from hotel school in Saint-Nazaire, Alexandre gained extensive experience working with some of the greatest chefs:
- Internship at Relais Bernard Loiseau and Les Prés d'Eugénie with Michel Guérard, two 3-Michelin-starred establishments.
- Paris: he joined Restaurant Apicius, a 2-Michelin-starred restaurant, under Jean-Pierre Vigato, then the Lancaster, also a 2-Michelin-starred restaurant, with Julien Roucheteau, Meilleur Ouvrier de France (Best Craftsman of France), while consulting for Michel Troisgros.
- Switzerland: he cooked at the Restaurant de l’Hôtel de Ville in Crissier, a 3-Michelin-starred restaurant, under Benoît Violier (Meilleur Ouvrier de France) and Franck Giovannini (3rd place at the Bocuse d’Or).
- Travels to Australia and exploration other culinary cultures.
- Back to Switzerland, at an altitude of over 1,000 meters, to work with Romain Paillereau at La Pinte des Mossettes, a Michelin-starred restaurant, followed by the opening of the Trois Tours restaurant in Fribourg.
In 2023, Alexandre decided to embark on a new adventure: creating his own restaurant in downtown Vannes. Alongside him, his wife, Elise, brings her passion and expertise acquired in the luxury hotel industry in Paris and Switzerland. Together, they have created a unique place where gastronomy rhymes with genuine hospitality.