Michel KAYSER

Chef : 1 restaurant

Presentation

The son of shopkeepers, Michel Kayser grew up in Bitche, nurtured by his paternal grandmother, who introduced him to the joys of fine home cooking. Not necessarily keen on classical studies, he joined Pierre Sternjacob as an apprentice in his L'Union restaurant in Moselle. He liked the job, the long days didn't scare him and, at just 18, he joined Le Bourgogne in Évian-les-Bains, his first experience in a gourmet restaurant.

A few seasons in Paris, then Courchevel, and he was recruited by Paul Alexandre in Palavas-les-Flots as head pastry chef, before returning to his native region following the death of his father. He then worked at Kammerzell, the famous Strasbourg restaurant, while developing the idea of setting up his own business with his wife Monique Luya, whom he had met a few years earlier.

The couple set their sights on the restaurant owned by Pierre Alexandre (Paul's brother, who had wisely slipped him the information), which was for sale in Garons, near Nîmes. Buying the business, then the premises, in 2000, they set about completely renovating the establishment, giving it a more modern character, while at the same time infusing it with new life.They gave it a more modern character, while infusing it with that inimitable style that gives you the feeling, as soon as you push open the door of this beautiful house with its red ochre rendering, that you're going to lunch at a friend's house.