Originally from Nîmes, Alexandre Willaume studied in Biarritz with Didier Oudill at the Café de Paris as Chef de Partie, then continued his career at the Guanahani in Saint-Barthélemy, at La Résidence de la Pinède, at the Château de la Messardière and at The National Assembly. He then became Private Sous-Chef of the French Ambassador in London, Deputy Chef of the Cuisine of the Hôtel du Louvre and finally Executive Chef of the Pullman Roissy Hotel and then of the Le Scribe Hotel in Paris.
Product, Origin, Respect, are the key words of chef Alexandre Willaume who is one of the chefs who have the pleasure of innovating around vegetarian cuisine.
Its menu is omnivorous. In each of his dishes, he highlights the seasonal vegetables while marveling at the selected products. Each product is carefully chosen from local producers and partners, thus highlighting the products of the Earth and the Ocean. He knows how to find the perfect balance on the plate.
A man of sportsmanship and values (surfing, Wing Chun, preservation of the environment, healthy and tasty food and animal welfare), the chef works his dishes to find the balance between body and mind.
Aho Fina, the Table of the Grand Hotel
Facing the bay of Saint-Jean-de-Luz, Chef Alexandre Willaume and his brigade offer you a a healthy, tasty and reasoned cuisine with accents of the South-West. The chef’s desire is to surprise and seduce, while awakening an ecological conscience.
The chef and his team officiate in an open kitchen offering guests a beautiful spectacle facing the ocean and the chef himself one of the most beautiful “cuisine with a view” in France.
Information and reservations on 33-0
Open Monday to Sunday, for dinner from 7:30 p.m. to 9:00 p.m., by reservation only.
For more information: https://luzgrandhotel.fr/
To read our last article on the Grand Hôtel Thalasso & Spa ***** Saint-Jean-de-Luz:
Saint-Jean-de-Luz: chef Christophe Grosjean receives a star at L’Océan