Alexandre Baule

Chef Alexandre Baule's culinary philosophy is deeply rooted in sincerity and the terroir, a commitment he attributes to the cumulative influence of his mentors, particularly from his time at l'Oustau de Baumanière, Sylvestre, and with Christian Sinicropi at the legendary Martinez. These experiences instilled in him a foundational respect for "audacious, auteur gastronomy" and a commitment to making clear choices in product selection. His kitchen, as he states, is built on values of simplicity and clarity, aiming to create dishes that are not only delicious but also "healthy both for the body and mind." This holistic approach reflects a genuine desire to connect food with well-being and a rigorous, passionate conveyance of culinary expertise. A cornerstone of his philosophy is an unwavering focus on the terroir and carefully chosen products. He prioritizes short circuits, ensuring a direct connection with suppliers and ingredients, and giving prominence to these relationships. The seasons are his primary guide, dictating menu choices and impelling the use of simple, authentic products. This respect extends beyond the product itself to the people behind it, with prominence given to suppliers and staff, reflecting a collaborative and ethical approach to his craft. Baule naturally navigates the balance between gourmet and bistro, maintaining consistent values across both approaches. Whether it’s casual sharing or more refined gastronomy, the underlying principles of terroir, product respect, and seasonality remain paramount. He fosters a strong team spirit, emphasizing presence, guidance, and empowerment, believing that a positive atmosphere and individual expression are crucial for rigorous culinary evolution. Ultimately, his vision is to invite guests on a sensory "culinary journey" through surprise menus, offering an immersive experience that explores flavors and products. Chef Baule's technical mastery is characterized by a precise and thoughtful approach to each element on the plate, ensuring "each element on the plate has its own precise place." His style involves a meticulous exploration of "the different textures of products" and a sophisticated "playing with bitterness and acidity" to craft well-balanced and stimulating flavors. He champions an "audacious, auteur gastronomy" learned from his formative experiences, which informs his rigorous and passionate execution. The creative process for a dish is fundamentally guided by the seasons, which dictate the selection of simple and authentic ingredients. Plating, however, is a dynamic and evolving art, "never set in stone," instead emerging from collaborative conversations with his team and suppliers, fostering fresh perspectives that enhance each creation. He offers a unique "surprise menu" format, described as "a culinary journey that begins with a dip in the sea and ends in the meadows," where each dish is an "excursion" designed to explore diverse flavors and products. While he doesn't define a single iconic dish, his true "signature" lies in his constant reinterpretation of the **snail**, which he adapts to the rhythm of the seasons to offer new and surprising experiences every time. Additionally, every meal at La Table 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."

Career

• Chef Cuisinier at La Table de l'Alpaga, Megève
• Chef exécutif at Hôtel Alpaga Hôtel les roches rouges @beaumier, France