Alain SOLIVÉRÈS

Chef : 1 restaurant After making his mark at the legendary Taillevent, chef Alain Solivérès has been officiating at Le Violon d'Ingres since 2020.

Presentation

"I wasn't cut out for studies," says Alain Solivérès. Born intoa family of pieds-noirs butchers and a Maltese grandmother, theteenager grew up with a love ofMediterranean cuisine . With no big goals inmind, he began an apprenticeship alongside Claude Balloco in Montpellier, until 1981 . "By taking me under his wing, he gaveme myfoot in thedoor. He gave methedesire to continue along this path andevolve towardsexcellence." The following year, Alain Solivérèsjoined Jacques Maximin's brigade at Le Negresco in Nice, then at L'Oustau de Baumanière inLes Baux-de-Provence.

In 1983, Alain Solivérèstook another step up the ladder at Le Chabichou, Courchevel . "Iworked there during the summer andwinter seasons. Back then, theatmosphere in the resortwas more relaxedthan it istoday. I had to leave to do my military service in 1984,with theGeneral of theArmed Forces, in Paris." Once released fromhis obligations, hejoinedAlain Senderens' team at Lucas Carton. "Iwas very respectful of his bold choices, but lobster with vanilla didn't appeal to me. Hewas too far ahead for me. "

After a stint at the GrandHôtel in Saint-Jean-de-Luz, Alain Solivérèsjoined Alain Ducasse at the LouisXV in Monaco. In 1989, " he told me itwas time to stand on my own twofeet. He offered me the position of chef at La Bastide de Gordes, for which he was a consultant. Ireally enjoyedit. Thatexperience isperhaps one of my finestyears in the culinary world " At the tender age of 30, the chef was awarded a magnificent 18/20 by Gault&Millau.

In 1993,he was offered an opportunity attheHôtel Vernet on theChamps-Élyséesthat he couldn'trefuse. Nine years later, Alain Solivérès was on a roll. Le Taillevent opened its doors to him and offered him the chance to take over from Michel Del Burgo. "I knew what I was getting into: 100 covers at lunchtime, 120 in the evening. But you don't getan opportunity like thattwice." In 2018,after pulling theaddress up by its bootstraps, the chef was let go. No matter! New adventuresawait him. Appointed executivechef of the Mavrommatis group, he will then join Jimmy Tsaramanana at Le Violon d'Ingres in 2020,after Bertrand Bluy, his former pastry chefat Le Taillevent, buys theestablishment from Christian Constant.