Alexandre Bondoux

Alexandre Bondoux's culinary philosophy is deeply rooted in the illustrious heritage of La Côte Saint-Jacques, a multi-generational establishment he now helms. He explicitly states his intention to "preserve a lot of the family history—the strong roots and the spirit of the house, the exacting standards, the commitment to excellence, the abundance, the love of good food." This commitment extends to maintaining the "âme" (soul) and "gourmandise" (love of good food, deliciousness) that have defined the house, while simultaneously enriching it with his unique "patte" (touch) and vision. He sees himself as "continuing the story," ensuring the restaurant evolves while honoring its foundational principles. His ethos is intrinsically linked to meticulous ingredient sourcing and a profound respect for terroir. Bondoux champions "beaux produits locavores," working with the establishment's "fournisseurs historiques" and directly utilizing the restaurant's own "potager" (vegetable garden) and "ruches" (beehives). The menu is dynamically crafted "au gré des produits de saisons," emphasizing freshness and the natural rhythm of the land. This direct connection to local and seasonal produce underscores his dedication to quality and authenticity. Beyond tradition, Chef Bondoux is driven by a forward-looking vision for culinary refinement. He aims to introduce "even more research into ingredients, even more elegance and lightness" into the dishes, continuously refining both "technique" and "presentation on every plate." His personal ambition includes achieving the prestigious "col bleu blanc rouge" of a Meilleur Ouvrier de France, viewing it as a profound "reconnaissance de mes pairs" and a significant personal challenge. He also holds a clear objective of re-earning the third Michelin star in the coming years, signifying a relentless pursuit of culinary perfection and innovation within the esteemed legacy he carries. Chef Alexandre Bondoux embodies a technical mastery honed through diverse experiences and a lineage of culinary excellence. His approach is characterized by "une cuisine technique avec des sauces très travaillées et pointues," reflecting a deep "passion for fine sauces" that form the backbone of his dishes. He meticulously applies the "rigueur" (rigor) he acquired from his mentorship with Christophe Roure, a Meilleur Ouvrier de France, to every aspect of his kitchen. In terms of flavor and plating, Bondoux's creations are decidedly modern. He expertly employs "une pointe d’acidité" through elements like "pickles, agrumes, ou un vinaigre" to introduce a refreshing "twist dans l’assiette," ensuring balance and vibrancy. His favorite ingredient, "les agrumes," is central to achieving "élégance et légèreté" in his compositions. Plating is refined, with a constant focus on elevating presentation to match the sophisticated flavors. While introducing his own innovative touch, Chef Bondoux reverently preserves the legendary signature dishes that have defined La Côte Saint-Jacques across generations. These include classics such as "Les huîtres en terrine," "le ris de veau au gingembre," "le boudin noir maison," "le mille-feuille ou la glace à la rose," alongside the revered "poularde de Bresse à la vapeur de Champagne" and "l’île flottante au caviar." His personal signature dish, reflecting his contemporary ingenuity, is "la blanquette de homard, qu’il agrémente d’une touche de gingembre," a testament to his ability to innovate while respecting tradition. A seasonal highlight example is the "filet de chevreuil aux châtaignes et chanterelles."

Career

• Apprentice at Auberge de la Charme
• Chef (Stint) at Various Restaurants, Australia
• Chef (Opening Team) at Jean-Michel Lorrain Restaurant, Bangkok
• Chef (Stint) at Various Restaurants, New Zealand
• Chef (Stint) at Domaine Baumanière
• Chef (Stint) at Le Neuvième Art, Lyon
• Sous Chef at La Côte Saint-Jacques, Joigny
• Executive Chef at La Côte Saint-Jacques, Joigny

Mentored by Nicolas Isnard, Christophe Roure, Jean-Michel Lorain, Michel Lorain.