Chef Alexandre’s culinary passion stems from his youth, having grown up in a family of pastry chefs and food connoisseurs.
Hailing from France, his passion and career became one in 1996 when he began apprenticeships in France’s wine production regions including Alsace and Champagne working under the direction of various Meilleur Ouvriers de France of the culinary industry, and being awarded the title of Meilleur Jeune Chef de France, France’s best young culinary talent, in 2002.
His journey continued to Bale, Switzerland, where he was taken under the wings of Switzerland’s first Michelin star Chef Zimmerman, before leaving Europe to French Canada under Michelin star Chef Eric Gonzalez to further nurture his craft.
With the flair of a true artist, Chef Alexandre combines authentic French flavours with a unique savoir faire, resulting in delectable creations such as foie gras terrine with fig jelly and dates, seared scallops with apple butter and his signature venison with girole mushrooms and five spices.
Siegfried Masson, the restaurant manager of Bord Eau, says, “Chef Alexandre’s gastronomic talent is apparent and we look forward to welcoming guests to the gourmand and refined world of Bord Eau.”
“I am very excited to take on this role and look forward to leading the talented team at Bord Eau, and to contributing to Abu Dhabi’s budding gourmet dining scene,” said Chef Alexandre.
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