Alexandre BAULE

Chef : La Table de Pierre Former second-in-command to Christian Sinicropi at Le Martinez, Alexandre Baule is now at the helm of La Table de l'Alpaga, in Megève.

Presentation

Born into a farming family, Alexandre Baule stumbled into cooking by chance, but was soon hooked. Without much conviction, he enrolled at the CFA and trained at the Côté Provence restaurant in Bourgoin-Jallieu (Isère) with Romain Hubert, who passed on his passion. Four years later, after graduating, the young commis spent a few seasons between the sea and the mountains at Château de La Messardière in Saint-Tropez and Hôtel La Sivolière in Courchevel. " In 2013, he joined Sylvestre Wahid at L'Oustau de Baumanière in Les Baux-de-Provence, where he progressed from demi-chef de partie to chef de partie.

In 2015, Alexandre Baule followed Sylvestre Wahid, who offered him the chance to assist him at Restaurant Sylvestre, nestled in the Hôtel Thoumieux, in the heart of Paris's 7th arrondissement. " In 2017, he left Wahid to move to the South of France, where he joined Christian Sinicropi's brigade in 2018, eventually assisting him at the legendary Martinez in Cannes. With his eyes full of stars, he discovered at Sinicropi's side an "audacious, auteur gastronomy. This philosophy, based on respect for the product and ecosystems, would become his guiding principle.

In 2022, he was offered a great opportunity. Alexandre Baule took over the reins of La Table de l'Alpaga, in Megève. "The establishment ticked all the boxes. It allowed me to move up the ladder and to be closer to home." Today, the chef defends a terroir cuisine, favoring short circuits.

B. G.