Alexandre Gauthier is at the forefront of creative fine-dining, combined with a deep-rooted respect for technical accuracy and French cuisine. He indulges in breaking the rules, turning traditional dishes on their head and surprising his guests with extraordinary flavour combinations, creating works of art such as quails’ eggs on a bed of crushed sprouts, grated garlic and diced grapes, or caramelised scallops with roasted potato shavings coloured with squid ink, algae and oyster mushrooms.

The fine-dining restaurant industry is in Alexandre Gauthier's blood: “I grew up in a restaurant. So it was only natural that I should follow in my father’s footsteps,” who headed up the starred restaurant La Grenouillère. Having completed his course at the College of Hotel Management in Le Toquet, his culinary career took him to the far corners of the world, working at renowned Hôtel du Lac in St Moritz, The Institut Culinaire in Palermo, and the Péninsula  Palace in Beijing. He returned to France to reestablish his father's restaurant La Grenouillère, which had lost its star, which he regained through creativity, modernity and technical precision in 2008.

Having established himself as a world-respected Michelin star chef, Alexandre has graced Hangar-7's Restaurant Ikarus, pushing himself to the edge of his creativity and gastronomic genius. Find out more about Alexandre's work at Ikarus here.


FOUR Questions with Alexandre

Describe your culinary philosophy in 5 words...

Territory; passion; freedom; work; energy


How did you feel when you were awarded your Michelin star?

The Michelin Star is not why I work so hard but still, I was happy to have it because it remains a reference for lots of people.


What is your greatest inspiration?

I don’t have a greatest one.. My place, a master peace, a product, my territory… All my environment is a source of inspiration.


What three things would you take to a desert island?

It is a hard question.. I guess I would take the book “Une rencontre” of Milan Kundera, a knife and something to make fire.


  • Michelin star - La Grenouillère
  • Invited chef at Fou de France


La Grenouillère

Rue de la Grenouillère 


La Madelaine sous Montreuil


+33 3 21 06 07 22‎


Image Alexandre © Flavien Duhamel / Red Bull Hangar-7

Dish © Helge Kirchberger / Red Bull Hangar-7