Alexandre Drillet
Intimate private chef
As a native of Brittany and a seasoned gourmet, I learned to cook with my great-grandmother, and with her I discovered the importance of choosing the right products.
My background
It was at the Dinard hotel school that I learned the art of service and cooking.
Loving sommellerie in the first place, I discovered another passion for cooking which enlivens my senses.
A Haut-Savoyard by adoption since 2016, I have worked at the Mont d’Arbois 1920**, the Royal Palace Hotel in Evian, as well as 5 years in a private family in Geneva.
For me, cooking is at the centre of gastronomy and I like to look for new ideas every day that would make my recipes evolve.
Throughout my career, I have had the chance to dine in exceptional international locations and to meet and exchange ideas with passionate chefs.
Why Alexandre Intimate chef?
Each chef reflects himself in his cooking, I like to mix tradition and refinement.
The choice of products is unequalled to have a fine dish where everyone is reflected.
I use local and seasonal products in my cooking.
Perseverance, passion and imagination are the DNA of my personality. These are the traits that led me to open “Alexandre – Intimate chef”.
The idea of “Alexandre – Intimate-chef” is to share a unique moment with you by recreating the restaurant at home, to express the vision of my cuisine.
I take you to my origins and my favourite places through 4 menus that change according to the seasons, local and respectful where balance is one.
Let’s break the codes and make this a unique experience.