Born in 1954 and Lyonnais through and through, Alain was attracted at a very young age to the flavours of the region. His culinary education: La Mère Brazier and Paul Bocuse.
Whilst still young, he was educated successively in classical, local and gastronomic cuisine. After stints at the Hôtel du Rhône in Geneva and at the Poularde Bressane in Grenoble where he gained a Michelin star, he became Executive Chef at the Hotel Richemond in Geneva, at that time ranked as one of the top luxury hotels in the world. Passionate about his profession, he was appointed Head Chef of the gastronomic restaurant at the Ecole des Arts Culinaires et de l'Hôtellerie in Ecully, created and managed by its Master Chef, Paul Bocuse. In 1993, his career took him to the Métropole Palace Hotel in Monte Carlo, where he had the opportunity of delighting the discerning gourmets of the Riviera. Returning to Geneva in 2001, he was appointed Chef des cuisines for a luxury hotel in Geneva managed by the Swissôtel hotel group. His concern has always been to respect tastes, flavours and tradition and this is what makes his cuisine both creative and unexpected.
Due to the Coronavirus pandemic around the world and by order of the French public authorities on March 14th 2020, all our activities are stopped with no specific end date. Thank you for your understanding and take care.