Trained at the Paul Bocuse Institute (Lyon), Alexandra acquired during her fine art studies and her beginning as self-taught chef a sensitivity
and a curiosity that never stopped nourishing her gastronomic creativity. Recently apointed "Maitre restaurateur" (french official label, guarantee of quality), it is in a refined place that she invites you to discover,
in a convivial atmosphere, a unic cuisine revisiting local and regional dishes throughout audacious associations.
A cuisine sincere, respectful of the product
Member of the Camargue cuisines conservatory, Alexandra offers you a sincere cuisine that hightlights a selection of protected designation of origin (AOP) "Camargue". Hand-made, every dishes are carefully prepared.