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Interview: Restaurant Hubert Head Chef, Alexis Besseau

Words by Mariah Hanna

Hailing from Nantes in the North West of France, Alexis Besseau is French to the core; from the way he crafts dishes to his favourite meals, he emanates an adoration for the tradition of French culture and hospitality. Since taking the helm of the Restaurant Hubert kitchen in early 2021, Besseau has added his signature flavour to the menu, taking his years of experience in the both traditional and experimental French fare.

What made you want to become a chef? 

I have had an interest in food since a very early age. I was always helping my mum cook when I was coming back from school. My parents have a small garden at the back of the house so I had the chance to have beautiful produce at home. My Grandmother also had a small cafe. I told my family I wanted to become a chef since I was 8 or 9 years old. 

What is the best hospitality experience you’ve ever had? 

My best hospitality experience was a few years ago when I brought my wife to France at Restaurant Mirazur in Menton. The restaurant was doing a degustation menu with 10 of their signature dishes. It was a beautiful experience and we felt time stopped for the whole lunch. 

Is there anyone that inspires your work? 

I had the chance to work for very iconic and passionate chefs such as Alain Passard or Marcellin Marc in London, who are inspired by the quality of the produce and also were very open to share their knowledge - it was a big plus for me to work under these talented chefs. 

Are you a chef that cooks at home? What’s your favourite dish to make? 

I enjoy cooking at home with my wife. I often make Apple Tarte Tatin, Crème Brûlée, or traditional stew such as Veal Blanquette. 

What’s the last dish you’d like to eat before dying? 

I think I would want to eat a Boeuf Rossini: eye fillet with pan-fried foie gras and truffle beef jus.

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