Ile-de-France

Paris

France

My passion for cooking comes from my family. 
From the warm meals shared with my parents and grandparents, I discovered the joy of traditional dishes and local specialties. With Italian roots and influences from the Creuse, Lorraine, and Isère regions, I grew up surrounded by stories of my grandparents and the legacy of their restaurant “Chez Tonio”, named after my grandfather. There, cooking was a matter of the heart — authentic, generous, and full of love — blending family know-how with the flavors of the land.At 25, after studying business and gaining my first professional experience, a question became clear to me: What meaning do I want to give to what I do? From that reflection came a deep desire to return to my passion for cooking, to reconnect with what truly matters — nourishing, sharing, and bringing people together.I chose to train at Café A, a bistronomic restaurant within Maison Aribert (two Michelin stars). There, I learned a demanding, vibrant, and responsible cuisine — one that respects nature and those who cultivate it. My cooking today is rooted in that same philosophy, guided by the desire to delight and create unique moments around your table.I am currently furthering my experience alongside Chef Jean-François Bury, World Champion Traiteur.

Mousse de maïs, œuf parfait, pickles de maïs, maïs brulé, popcorn de maïs sucré

Velouté de champignons, champignons grillés, jaune d’œuf confit, crumble de pain

Crumble aux pommes de ma maman,  glace au lait

Un plat poisson, viande ou végétarien au choix

Magret de canard, purée de potimarron, courge spaghetti à la sauge, crumble de p

Agnolotti de courge, ricotta, citron – Emulsion au comté de mes cousins du jura

Risotto de céleri, comté, pesto et mesclun

Arrancini de poireaux et riz, champignons snackés, châtaignes rôties

Tiramisu de mes origines à la crème de châtaigne

Omble chevalier des lacs d’Isère, beurre blanc au dashi, shitake poêlé, velouté

Truite blanche à la grenobloise revisitée

Bœuf bourguignon de mon grand-père effiloché, jus vin rouge aux champignons, car

Hinweis auf Chef Alexandre Cardellis Fähigkeiten und Spezialitäten

Dieses Menü buchen

Mealbox

Kochworkshop

Private Dining

Über Chef Alexandre Cardelli