A native of Landes, Chef Alain Lamaison is a gastronomy enthusiast and a man of taste with a thirst for adventure and challenge.
His vocation stretches back to his childhood when he roamed France's roads with his lorry driver father. His passion was ignited in a little restaurant where he experienced his first major gastronomic emotion.
After studying at the Capbreton culinary school, he set off for Paris to learn his trade. At 23, he bought his first restaurant, La Petite Bretonnière. He soon picked up his first star and became France's youngest starred restaurateur.
A few years later, Alain Lamaison left Paris to take on a new challenge in Baux-de-Provence. In the kitchens of the Cabro d’Or, a gourmet Relais & Châteaux restaurant, he discovered sun-ripened products, fell for the charms of green gold and created 'all olive oil' menus. Straight away, he was awarded another star by Michelin.
In 2001, he set up on the island of Corsica and took charge of the kitchen at La Signoria, a luxury five-star Relais & Châteaux hotel in Calvi. Just two years later, he was voted Best Chef in Corsica.
Ever drawn to discovery and novelty, the Chef took off when the mountains called. The opening of Barmes de l’Ours, a five-star luxury hotel in Val d’Isère, gave him control of its three restaurants. Heading up a team of 25, he made the Tarentaise Valley products shine and brought in the resort's first star.
After a break in 2009 to take charge of the Gourmandises restaurant in Deauville where he earned two toques and a 'coup de coeur' (favourite) from the Gault & Millau guide, he returned to the helm of Barmes de l'Ours in 2013.
A new adventure in 2018 Alain Lamaison takes to the kitchens at the Château de la Messardière, his first
five-star Palace, in Saint-Tropez. A fantastic setting where he is now looking to apply his know-how in a
whole new territory. Alain Lamaison's cuisine is like the man himself: generous, gourmet and bold. He serves up instinctive, inventive dishes, respecting products and seasons, exalting taste and enhancing flavour.
Bureau de Presse Pascale Venot
+33 1 5353 4129