Michel Kayser and his wife Monique are two good examples of how much effort and what a toil it is to create a restaurant of absolute top class and how long time it actually takes before genuine and long success is made.
Chef Pierre Alexandre employs Michel Kayser as the new Head Chef along with Monique as the Head Waiter of Restaurant Alexandre back in 1983. In 2001 Michel and Monique become the new owners of Restaurant Alexandre. It then takes around two years to renovate and redo the property to the Kayser family’s style and the final result today is a big and lush garden and an impeccable taste when it comes to the soft and tranquilising interior design with a décor perfect for many hours of pleasant gourmet dining. Michel and Monique Kayser do an impeccable job together with their oldest daughter, Aude Kayser, who today also works full time at the restaurant handling the marketing among other things. More than 40 years of the hardest labour within the top tier of the restaurant business and the Kayser family is still deeply involved in making the guests the most satisfied ever.
The haute cuisine served is of absolute top quality with beautiful presentations and an impeccable attention to details. A piece of Brittany lobster tail cooked “à la plancha” with pan fried head of veal and with the restaurant’s signature small sauces on the side of the plates that are served – to this delicious dish is an acidulous sauce with tarragon. There are many excellent examples of Michel Kayser’s cooking style and beautiful executions with some amazing flavours, like the baked John Dory and squid flavoured with condiments, mosaic of vegetables, “churros” with cuttlefish ink and a sauce of crushed pine nuts, capers and confit tomatoes.
The Chef Patron’s motto “The cultivation of Paradise” describes well indeed the Kayser family’s strive for the best cuisine in the world and the most amazing is that despite all the years with ups and downs the Chef and his family are still evolving and far from slowing down. Restaurant Alexandre is a must for everyone visiting Provence and food lovers from all around the planet should highly consider a trip to the entry of Garons.
Written by Andy