A graduate of the Meaux Hotel School, Chef Alexandre Elia did his apprenticeship at Disney. This first experience no doubt explains his rich and varied career. Half chef de partie in a family restaurant, he worked for five years in this house where he learned to work with fish, meat and desserts and received his first star. Chef de partie at Joël Robuchon’s Atelier, he became the first chef de partie at La Table de Robuchon, which was awarded two stars by the Michelin Guide. This recognition only increased as he then worked at the Bristol, which in turn received its third star.
Eager to leave the capital, he decided to come to Cannes and worked as head chef of La Plage Royale, bought in 2018 by La Môme Group. At the table, for lunch, dinner or Sunday brunch, Chef Alexandre Elia likes to please by offering various flavors and colors in his cuisine. “Our mindset: sharing is caring ! An opportunity for our clients to discover our culinary universe », he explains.
Sunshine on the plate at every stage of the meal: beetroot and feta hummus, Pugliese burrata and garlic marinated peppers, mushrooms and feta ceviche, calamari a la plancha, virgin cameron with lime, Greek-style beef tartar and French fries, not to mention the beautiful pieces of meat and fish grilled on the Josper barbecue. For sushi lovers, magnificent platters of Nigiri, Sashimi, Roll, Maki or Futomaki.
For dessert, the pastry chef Laurent Vieilledent offers a large range of sweets to savor. The unmissable waffle with its salted butter caramel sauce, vanilla tonka and Nutella whipped cream, the fine apple pie and recently the delicious mega cookie to share.
La Môme Group has chosen to entrust the manufacture of its tableware to Gérard Crociani, ceramic craftsmen, from father to son, for three generations. Gérard Crociani has been a ceramist in Vallauris since 1994. He inherited, he says, the “know-how of his father”, Francis Crociani. “However, my work is different, my father was an artist and created only unique pieces of decoration. I took over his trade by working in series. The work is long. First there is the drawing, the choice of colors and then the firing. All these steps are magical because it is always a surprise, you never know what it will look like ! The Crociani workshop provides tableware for big names such as the Eden Roc in Cap d’Antibes, the Maya Bay in Monaco or the restaurants of the Alain Ducasse group. It manufactures all the restaurant services for the La Môme Group: presentation dishes, plates, but also decorative pieces such as jars and candles.