With the help of chef friends who are here for a season or more, the restaurant explores the local terroir, products from here and elsewhere, but always within a limited perimeter.
A cuisine for sharing, as sunny and generous as the team that embodies the place.
For this second season, Chef Alexis Bijaoui honors us with his presence.
After a change of trajectory, it was by following the path of the heart that he trained as a chef in New York (Blue Hill) and then in Copenhagen (Relae).
After this apprenticeship, he joined Alain Passard at L'Arpège in Paris, an experience that would shape his future career.
Insatiable, he went on to head up the Garance restaurant in Paris, but his natural instincts caught up with him and he galloped off to co-create the Auberge de La Roche (Mercantour), a project as crazy as it is beautiful, crowned with well-deserved success.
Whole-hearted, sensitive and incredibly talented, Alexis does us the honor of offering himself a parenthesis in the Present before his future projects.
A lover of market gardening, he has been exploring his natural talent for cooking in an almost carnal relationship for over 10 years.
He sublimates what the land and sea have to offer through the prism of his passion and experimentation.
Alexis listens to the terroir before speaking to it sincerely, to finally give you back their conversation without ever betraying the secrets of his garden.
In a constant quest for detail, he works vegetables and fruit with the same love and devotion he bestows on meat or fish. He explores, he invents, but never denatures the product.
His deeply moving cuisine leaves a lasting impression on hearts and minds, and a compelling desire to return time and time again...
The restaurant bar and Rooftop "La Piscine" offer a well-considered, never-reasonable, constantly rotating selection of wines, and a simple, never-simplistic, short but explosive cocktail menu of sourced spirits in equally lightning rotation.
For this second season, Chef Alexis Bijaoui honors us with his presence.
After a change of trajectory, it was by following the path of the heart that he trained as a chef in New York (Blue Hill) and then in Copenhagen (Relae).
After this apprenticeship, he joined Alain Passard at L'Arpège in Paris, an experience that would shape his future career.
Insatiable, he went on to head up the Garance restaurant in Paris, but his natural instincts caught up with him and he galloped off to co-create the Auberge de La Roche (Mercantour), a project as crazy as it is beautiful, crowned with well-deserved success.
Whole-hearted, sensitive and incredibly talented, Alexis does us the honor of offering himself a parenthesis in the Present before his future projects.
A lover of market gardening, he has been exploring his natural talent for cooking in an almost carnal relationship for over 10 years.
He sublimates what the land and sea have to offer through the prism of his passion and experimentation.
Alexis listens to the terroir before speaking to it sincerely, to finally give you back their conversation without ever betraying the secrets of his garden.
In a constant quest for detail, he works vegetables and fruit with the same love and devotion he bestows on meat or fish. He explores, he invents, but never denatures the product.
His deeply moving cuisine leaves a lasting impression on hearts and minds, and a compelling desire to return time and time again...
The restaurant bar and Rooftop "La Piscine" offer a well-considered, never-reasonable, constantly rotating selection of wines, and a simple, never-simplistic, short but explosive cocktail menu of sourced spirits in equally lightning rotation.
