SHERIDAN, WYOMING – April 15, 2025 - Beaumier announces the appointment of celebrated chef Alexandre Baule as Executive Chef at Les Roches Rouges in Saint-Raphaël
Les Roches Rouges, the iconic seaside hotel on the Côte d'Azur and part of the Beaumier collection, is entering a new gastronomic era. Beaumier proudly announces that renowned chef Alexandre Baule will now oversee the hotel’s culinary direction. Known for his precise, product-driven cuisine, Baule’s leadership promises to elevate the dining experience across the hotel’s three distinct restaurant concepts.
This move comes as no surprise for those familiar with Baule’s impressive culinary journey. His name first gained widespread acclaim when he earned a Michelin star in his very first year leading the kitchen at La Table de L’Alpaga in Megève—another Beaumier property nestled in the French Alps. Now, while continuing to guide the restaurants at L’Alpaga, Baule brings his talent and vision to Les Roches Rouges, with the goal of maintaining and furthering the Michelin-starred reputation of its fine dining restaurant, Récif.
A culinary journey rooted in passion and place
Born in the north of the Isère region, Alexandre Baule didn’t plan on becoming a chef—but fate had other plans. He quickly discovered a passion for the kitchen and trained under culinary greats such as Romain Hubert, Sylvestre Wahid, and Christian Sinicropi. These formative experiences helped shape Baule’s distinctive style—one that champions local, seasonal ingredients and honors regional culinary traditions.
Since 2022, Baule has led La Table de L’Alpaga, where his bold, ingredient-forward menus have transformed the restaurant into a beacon of Alpine cuisine. Now, at 34, he is ready to bring this same spirit to the Mediterranean.
“At the center of it all, for me, is taste”
Baule’s culinary philosophy is rooted in harmony, creativity, and a deep respect for nature. “I think about the surrounding nature, the local ceramic artists, our vegetable garden, the changing seasons, our small partner producers… Staying connected with them is essential—because at the center of it all, for me, is taste,” he explains.
This spring, guests at Les Roches Rouges can look forward to experiencing this philosophy firsthand. Baule will curate menus that are light, refined, and sustainably sourced—showcasing the bounty of the Provence hinterland and the Côte d'Azur.
Elevating the culinary experience at Les Roches Rouges
Under Baule’s direction, the hotel’s three restaurants are set to shine:
Récif
The fine dining jewel of Les Roches Rouges, Récif will receive Baule’s special attention. Expect elegant dishes like octopus with peas, broad beans and black garlic, or regional lamb with zucchini, spring hay, and spelt—delicately crafted for an unforgettable sensory experience.
Estelo
A brand-new concept, Estelo is a vibrant Mediterranean eatery designed for sharing. Guests can enjoy provençal-inspired dishes while dining al fresco on a stunning terrace that overlooks the Mediterranean Sea.
La Chicoula
Tucked under shady pine trees, La Chicoula offers a joyful, casual guinguette atmosphere. Here, Baule teams up with his longtime sous-chef Florian Pereira to bring relaxed, flavorful moments to life.
Les Roches Rouges reimagined
The arrival of Alexandre Baule marks more than a culinary shift—it signals a broader transformation at Les Roches Rouges. In 2025, the hotel is expanding its gardens and unveiling 25 new rooms, reaffirming its commitment to immersive, stylish Mediterranean hospitality.
Beaumier continues to reimagine modern luxury with authenticity, local heritage, and sustainability at its core. With properties from the Alpine peaks to the sun-drenched shores of the French Riviera, each Beaumier destination tells its own story—and Les Roches Rouges, under Baule’s guidance, is ready to tell a new chapter.
To learn more about Les Roches Rouges and the Beaumier experience, visit beaumier.com.