MICHEL KAYSER RESTAURANT ALEXANDRE
Chef Michel Kayser worked at the restaurant of a converted provincial home in Garons, France, long before he purchased the property in 2001 and opened the restaurant, Alexandre. Today, Alexandre reflects Chef Kayser’s personal style and showcases his culinary talents.
I arrived at the parklike setting before the lunch service began. Meandering inside the restaurant, I noticed the elegant organic Mediterranean décor designed from wood, stone, leather and other natural materials. Stunning glass bulbs hung from the ceiling, walls were artistically textured, and the natural earth-tone color scheme gave a perfect segue to the outdoor dining area.
When I stepped outside, sheer fabric swathes swayed in the breeze, lush 100-year-old cedar and pine trees shaded the manicured lawn and statues beautified the garden. After my stroll, I met up with the assistant maître d’ Jonathan in the library lounge where I sipped on a glass of Champagne Duval-Leroy. Chef Kayser soon joined us, and he shared how he learned about cooking from his grandmother.
Chef Kayser grew up like many children wearing hand-me-down clothes. When he achieved success in the culinary world, the first thing he purchased was an expensive shirt which he modeled for his grandmother as a symbol of his success. Jonathan translated our conversation and said, “Chef Kayser inspires. He started with nothing, and now he wants to motivate others.”
Before lunch, Chef Kayser invited me into his kitchen. The staff works together in a synchronized manner, and I watched Chef Kayser meticulously inspect each plate before it left for the dining room. He was firm with his staff but jovial and good humored at the same time.
I dined on an array of appetizing culinary artwork. Standout dishes were the Tomato Island, made with garlic cream, and Walk on the Beach, artfully displayed seafood with toasted bread in the center of a hand-crafted bowl. Foam topped the bread, and a waiter came and poured “the sea,” a flavorful broth around the toast island. Other delicious dishes were the zucchini flower stuffed with truffle mousseline and the roasted pigeon breast.
Earning one Michelin Star is a challenging endeavor, but receiving two is quite an accomplishment. If you find yourself in Provence, France, make it a point to dine at these incredible restaurants.