Alexandre Lechêne

Chef Alexandre Lechêne's culinary philosophy is deeply rooted in a profound respect for nature and an unwavering pursuit of exceptional, seasonal ingredients. Having honed his skills within the esteemed Alain Ducasse empire, he brings a foundation of haute gastronomie, yet defines his own path with a unique blend of refinement and generosity. His passion for nature, fishing, and foraging is central to his approach, driving his constant search for the finest products and meaningful encounters that enrich his creative, uncodified, and sharing-oriented cuisine. The Villa Salone uniquely embodies this philosophy by offering both gastronomic and bistro experiences under one roof. This dual concept reflects Lechêne's adaptability and his vision to democratize quality cuisine without compromising artistic integrity. He cultivates direct, intimate relationships with local artisans and producers, from the Hautes-Alpes to the Mediterranean coast, ensuring a seasonal bounty of fresh produce, fish, and foraged elements. This deep connection to the land and sea allows him to showcase ingredients with naturalness, gourmet appeal, and simplicity. A cornerstone of his ethos is the commitment to continuous evolution; as he states, "we constantly question ourselves to evolve naturally." This dedication to perpetual learning, coupled with his strong belief in collaborative excellence—emphasizing that "the star is teamwork. I don't work alone in the kitchen"—forms the bedrock of his distinct culinary vision. Guests are invited to trust fully in his "surprise menus," a testament to his confidence in guiding them through a thoughtful and compelling culinary journey. Chef Alexandre Lechêne's signature approach is characterized by a technically masterful yet unconstrained creativity, embodying a "cuisine sans code." He excels at crafting ingenious ingredient associations that, while sometimes audacious, consistently achieve remarkable harmony and balance on the plate. His philosophy manifests most vividly in his "surprise menus," where diners are encouraged to surrender to the chef's curated vision, allowing him to lead them through an exploration of seasonal flavors. Drawing on rigorous training from the Alain Ducasse galaxy, Lechêne applies precision and depth to extract the purest expressions from his ingredients. His dishes are celebrated for their naturalness, gourmet appeal, and inherent simplicity, always allowing the high-quality, often locally-sourced produce to be the star. A hallmark of his artistry is the ability to elevate humble elements into sophisticated culinary statements, frequently incorporating wild flowers and foraged components, reflecting his deep connection to the natural world. A prime example of his technical mastery and artistic balance, as lauded by the Michelin Guide, is the "crevette carabinero, jus des têtes, riz venere et cresson," a dish celebrated for its exquisite equilibrium and bold flavor profile. Plating is implicitly refined, emphasizing the inherent beauty and purity of the ingredients, a direct extension of his philosophy that prioritizes both aesthetic and gustatory delight.

Career

• Executive Chef at Villa Salone, Salon-de-Provence