Alexis Baudin

Alexis Baudin's culinary philosophy is rooted in the belief that gastronomy is a powerful medium for expression and emotion. His overarching vision is to create a 100% responsible and engaged restaurant, a dream realized with his eponymous table in Malling. This vision translates into a warm, convivial dining experience, reflecting the spirit of the countryside with its open kitchen and natural materials. A cardinal value for Chef Baudin is the profound respect for the product. He is fiercely committed to a short-circuit approach, working hand-in-hand with local farmers and producers – many of whom he considers friends. This dedication stems from a deep conviction about environmental responsibility, seeing the shift towards local sourcing and sustainable consumption as a vital response to climate change. His menu, a testament to seasonality and fresh arrivals, changes monthly, ensuring ingredients are at their peak. Beyond sourcing, his philosophy extends to rigorous anti-waste practices, ensuring every part of an ingredient is utilized. Vegetables, in particular, are elevated to star status in his preparations. A point of pride is his homemade bread, crafted with organic flour, fueling an ambition to one day cultivate his own wheat. Baudin also fosters a unique connection with his guests, as his culinary team often serves the dishes themselves, creating a direct and personal link between the creator and the consumer. Creativity, for him, is always at the service of the palate, delivering surprising, gourmet experiences while upholding his ecological principles. Chef Baudin's technical style is characterized by a responsible and ecological approach to culinary art, deeply respecting and sublimating local, seasonal products. He employs a zero-waste philosophy, ensuring that all parts of an ingredient are utilized, with a particular focus on elevating vegetables to star status. His cuisine is described as creative, gourmet, and surprising, pushing the boundaries of flavor combinations while maintaining authenticity. Elements like 'charbon végétal' (vegetable charcoal), 'siphon de laitue fumée' (smoked lettuce siphon), and unexpected pairings such as 'miso, chocolat blanc, shiso, condiment pomelo' demonstrate an artistic flair and technical mastery in crafting dishes that are both visually striking and intensely flavorful. His legendary signature dishes exemplify this approach: 'Poireau de chez Vincent, Charbon végétal, crème de jaune d’œuf de chez Valérie, Huile de truffe, Truffe'; 'Poisson de Bretagne, Courgette de chez Vincent, Haricot vert de chez Olivier, Curry vert, Siphon de laitue Fumée, Citron brûlé'; and 'Asperges Blanche de la ferme du Chambeyron, Miso, Chocolat blanc, Shiso, Condiment pomelo'.

Career

• Chef-Owner at Le Pampre, Metz
• Chef-Owner at Alexis Baudin, Malling