Alexandre Baule takes the helm of the restaurants at Domaine du Mas de Pierre

A new chapter is beginning for Alexandre Baule. The chef is taking over the kitchens of Domaine du Mas de Pierre, in Saint-Paul-de-Vence, where he will now run the property’s two restaurants: Dolce Provenza, the bistro with Italian and Provençal influences, and La Table de Pierre (3 toques), its fine dining restaurant. The move allows him to continue a career that has taken him through great houses and distinct regions, while developing two separate culinary expressions.

“Joining Domaine du Mas de Pierre is an opportunity to work with a particularly rich region and to develop two culinary expressions that are different yet complementary. I want to build a cuisine that makes sense, where the product always remains at the center, with particular attention paid to the seasons, to flavor and to the pleasure of those who come to our table,” says the new recruit.

Two restaurants, two approaches

At Dolce Provenza, Alexandre Baule intends to develop a bistronomic cuisine built around sharing. Seasonal produce, Provençal and Italian influences and clear, readable plates are meant to make up a cuisine that is both generous and precise. At La Table de Pierre, the chef wants to “build a real journey. The menu should unfold gradually, with dishes that respond to one another and make you want to move on to the next. The experience of taste must remain at the heart of this approach, driven by the precision of the product, the seasoning, the textures and the rhythm.”

This approach also relies on particular attention paid to the product. Alexandre Baule wants to limit waste and make use of ingredients in their entirety, with a pragmatic approach to the work done in the kitchen. Acidity and bitterness also play an important part in his culinary style, used to add depth and to seek greater balance.

From Provence to the Alps

A native of Isère, Alexandre Baule trained with Romain Hubert before gaining further experience at La Messardière, in Saint-Tropez, then at La Sivolière, in Courchevel. He continued his career alongside Sylvestre Wahid at L’Oustau de Baumanière (5 toques), in Les Baux-de-Provence, then joined Christian Sinicropi at La Palme d’Or (3 toques), in Cannes, where he became sous-chef and then deputy chef.

In 2022, he took over the kitchens of La Table de l’Alpaga, in Megève, part of the Beaumier group. The experience allowed him to work on a cuisine closely tied to its environment and to local produce. With his arrival at Domaine du Mas de Pierre, he returns to the Mediterranean, in a property set in four hectares of gardens with 76 rooms and suites, a 2,000 m² spa and several dining venues.