Chef Alexandre Baumard derives his passion for cooking from the Sundays spent inventing new dishes, from his grandmother’s old cookery books, and from the competitions he had with his father to concoct new recipes and explore the flavors of local produce.
Following in the footsteps of two uncles, both chefs, at 16 years of age he decided to engage in a culinary apprenticeship in Saumur, honing his skills alongside great chefs such as Benoit Vidal at Mas des Herbes Blanches, Paul Bocuse at Auberge du Pont de Collonges, Christophe Bacquié at Hôtel du Castellet and Laurent Saudeau at Manoir de la Boulaie. These experiences shaped his approach, teaching him attention to detail, respect, creativity and culinary technique.
Today at 29, this young chef has a brilliant career ahead of him. He explores and pioneers a subtle gastronomic world that is both elegant and light, where flavors are left to express themselves in their own right. This is a resolutely modern approach applied to carefully selected, changing seasonal produce.
Find Alexandre and his impressive menus at Logis de la Cadene
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