Chef Alexis Bijaoui’s culinary journey began in Paris in the acclaimed restaurant le Chateaubriand. Then he left for New York at Blue Hill Farm and continued at Relae in Copenhagen, before a transformative stint under Alain Passard at L’Arpège in Paris. This experience laid the foundation for his future, leading him to helm Garance in Paris and later co-create the acclaimed Auberge de La Roche in the Mercantour mountains — a beautiful, daring project that quickly found success (awarded by the prestigious Fooding and La Liste).
With over a decade of experience, Alexis has a deep connection to farming, the land and sea, crafting dishes that celebrate their natural gifts. His approach is guided by a profound respect for ingredients, allowing their true essence to shine through his creative lens.