Alexandre Miquel

Chef Alexandre Miquel's culinary philosophy is rooted in a dynamic pursuit of excellence and the profound joy he derives from his craft, aiming to "s’amuser, prendre et donner du plaisir" (have fun, take and give pleasure) in his work. He perceives his role at Les Montagnards - Le Sommet as a continuous endeavor to "poursuivre l’exigence, affiner l’identité culinaire et faire un pas de plus sur le chemin de l’excellence." His relocation to Broc has ignited an excitement to delve into the regional gastronomic landscape, viewing the Swiss mountainous terrain as an "immense champ créatif." Central to Miquel's ethos is an unwavering respect for ingredients. He demonstrates a steadfast commitment to "respect absolu du produit et mise en valeur des richesses du terroir gruérien." His culinary journey involves actively seeking to "découvrir les producteurs suisses et de travailler les saveurs de montagne," ensuring that the authentic "produits du terroir fribourgeois" form the bedrock of his creations. This approach allows him to organically integrate local flavors and traditions into his diverse culinary background. Miquel’s overarching vision is to forge a harmonious synthesis between his personal culinary narrative and the distinct Swiss terroir. His cuisine is a sophisticated blend, artfully marrying the "saveurs ch’tis" of his native northern France, the rich and nuanced influences of Italian cooking (inherited through his wife), and the fresh, authentic "saveurs de montagne" specific to his new environment. This intricate fusion defines his unique culinary identity, promising a refined, globally inspired, yet deeply rooted gastronomic experience. Chef Alexandre Miquel's technical mastery is characterized by a "précision des goûts" and "lisibilité des assiettes," underscoring a refined and elegant presentation where each element's flavor is clear, deliberate, and discernible. His style is described as "cuisine classique," indicating a strong foundation in traditional culinary techniques, yet imbued with a contemporary sensibility that elevates and refines these classics. He constructs intricate flavor profiles by seamlessly weaving together diverse culinary influences: his native "ch’tis" heritage from northern France, the rich and vibrant traditions of Italian cuisine, and the pristine, authentic "saveurs de montagne" and "terroir fribourgeois" of his new Swiss surroundings. This deliberate fusion results in unique and harmonious combinations that speak to both his personal journey and the regional bounty. Although the text refers to "son plat signature," specific names of his legendary signature dishes are not mentioned.

Career

• Commis de cuisine at le château de beaulieu, Busnes
• demi- chef de partie at La chartreuse du val saint esprit, Gosnay
• Chef de partie at la chartreuse du val saint esprit, Gosnay
• Chef de partie at Clarance Hotel Lille, Région de Lille
• second de cuisine at Clarance Hotel Lille, Région de Lille
• Chef De Cuisine at Clarance Hotel Lille, Lille
• chef de cuisine at Les Montagnards - Le Sommet, Broc