Alexis Letellier

Chef Alexis Letellier's culinary philosophy is deeply rooted in a profound passion for food, as he himself states, "J’ai toujours aimé manger !" (I've always loved to eat!). This intrinsic love for gastronomy fuels his approach, which he embraces as an "explorateur de nouvelles saveurs" (explorer of new flavors). His ethos at Granica revolves around a cuisine of inspiration, meticulously crafted from the finest local products. He emphasizes a dynamic connection to nature, allowing his menus to evolve daily and seasonally, reflecting what "notre belle nature nous offre au fil des saisons." His vision is to offer a regularly reinvented culinary experience, where uniqueness is key. This translates into daily changing, unique menus that showcase his creativity and dedication to freshness. Ingredients are sourced with precision and care, highlighting the bounty of the fertile region where his restaurant is situated. Letellier’s commitment to "goût, rigueur et passion" (taste, rigor, and passion) underlines a philosophy where culinary artistry meets technical precision, all while honoring the natural rhythm of the land. Chef Letellier's signature approach is characterized by a dynamic and evolving repertoire rather than fixed signature dishes. He is known for his "cuisine réinventée régulièrement," offering unique daily menus that adapt to the seasonal availability of ingredients. This fluidity ensures that each dining experience at Granica is fresh and distinctive. His technical mastery is applied with "goût, rigueur et passion" to meticulously selected local products. He prioritizes ingredient quality and freshness, allowing nature to dictate the culinary narrative. While no specific legendary dishes are named, his mastery is evident in the conceptual structure of his tasting menus: Déjeuner, Germination, and Eclosion, which progressively offer 3, 4, and 7 services, each a curated journey through his seasonal inspirations. His cooking style leans towards an exploratory fusion of flavors, constantly seeking novelty while maintaining a strong foundation in refined French technique.

Career

• Chef-Owner at Granica, Cellettes
• Chef-Owner at La Vieille Tour, Cellettes