International
Alexandre DUTAT
Chef : 1 restaurant
"When I was very young, I used to watch TV shows about Robuchon, Loiseau, Bocuse... That's what made me want to do it," recalls Alexandre Dutat. At the age of 15, he completed an apprenticeship at the Au Carillon Gourmand restaurant in Châlons-en-Champagne, alongside his CAP and BP diplomas. "My first boss, Philippe Kerman, pushed me to go beyond traditional cuisine," he recalls. After completing his studies, he left to work at the prestigious Domaine Les Crayères in Reims.
In 2016, he joined the Jiva Hill Resort in Crozet, near the Swiss border. "I wasn't too keen on theregion, so I moved to Corsica, to Domaine Murtoli. It was a great experience." Later, the young chef moved north again, to the Royal Champagne, with chef Jean-Denis Rieubland ."It was the first real palace to open in the region, so it was really interesting. "
Then, in 2019, his steps lead him to Quimper, to the Allium. "It was a wonderful revelation. After doing big houses, arriving in a family home challenged me. They have a way of doing and experiencing things that makes sense." He eventually left the establishment to take up his first chef position at Château de Cîteaux, in Meursault (Côte-d'Or).
Since May 2023, Alexandre Dutat has been at the helm of the Loiseau des Vignes restaurant in Beaune. A dream for the man who grew up watching the legendary chef's TV shows .
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