[REAL ESTATE MARKET]
2025-07-17
Welcome to the world of chef Alexandre Drillet, master of detail and passionate about sharing.
Today, we invite you to discover a world where every detail has meaning, every flavour tells a story, and every encounter becomes a suspended moment.
Alexandre, how did it all start for you?
I studied hotel management in Brittany, where I'm originally from, as a maître d'. Then in 2018, I had the opportunity to join a large private family in Geneva as a private chef. It was a five-year experience marked by a great deal of creative freedom. I had carte blanche. What I liked right away was the intensity of the moment, hours of preparation for just ten minutes or so of tasting.
Was there a defining moment in your career?
Entering the private sector was a real revelation. It's a very upmarket world, where there's no room for error. I'm very proud of the high standards we set. And then there are all those encounters, with prestigious customers or families, that leave an indelible mark. Being part of the intimacy of a dinner, a birthday party or a wedding is a powerful experience, and that's what makes this job so lively.
If you had to define your cuisine in three words?
Elegance, authenticity and sharing.
Elegance, because I attach great importance to presentation, service and atmosphere. Authenticity, because I work with seasonal produce and sincere recipes. And sharing, because I often spend several hours with my customers, and these are always real moments of exchange. It's this human connection that makes each service unique.
Where do you find your inspiration?
It comes from everywhere, a product, a season, a place, a journey. I love to travel, and every time I do, I bring back an idea that I rework in my own way. I also draw inspiration from great chefs, restaurants and magazines. But I never copy, I adapt and personalise. Above all, I respect the seasons. In winter, I work with noble products like Breton scallops or langoustines. In summer, it's strawberries, tomatoes and fish from Lake Geneva with my fisherman,
You can't have everything all year round, even if some customers want you to, but I try to remain faithful to the product and its natural taste.
Where does this rigour come from?
It comes from my childhood, I think.
I grew up with my great-grandmother, in a very calm and well-kept environment. Then my studies as a butler and maître d' taught me posture, good manners and discretion.
My first season in Megève at the 1920 restaurant, which has two Michelin stars and is owned by the Rothschild family, was an electroshock. You think you know everything, but then you realise you've got a lot to learn. It's these experiences that have forged the high standards I have today.
How does that translate into your work?
I work alone, so every detail counts. The choice of plates, the table setting, the precision of the cooking... Everything has to be perfect. I suggest several menus to the customer, depending on their tastes, and together we create a made-to-measure experience. I want each service to be memorable, especially when it's a special occasion: a wedding, an anniversary, a proposal... These are memories of a lifetime. I only get one chance to do it right.
For you, what is the ‘art of French entertaining’?
It's a combination of elegance, discretion and quality. It's knowing how to receive guests in a refined setting, at the right time, with the right attention. In France, we have this luxury: exceptional gastronomy, unique products and a culture of service. The art of entertaining means bringing all this to life in a complete experience.
What would you like your customers to remember after a meal with you?
Emotion. I want them to remember what they felt: the taste, of course, but also the atmosphere, the warmth of the moment, the attention to detail. What I'm offering isn't just a meal, it's an interlude.
At BARNES, we are committed to bringing a certain idea of refinement to life. How do you see our worlds coming together?
You offer exceptional places, and I add a gastronomic experience. Together, we create something complete.You bring the case, I bring the moment. These are two forms of luxury that respond to each other.
Alexandre Intimate Chef is a signature of elegant, sincere and generous cuisine.
Behind each plate, a precise gesture. Behind each service, a story.
A chef who doesn't just feed, but touches, and makes every moment unforgettable.
Alexandre Drillet,
I studied hotel management in Brittany, where I'm originally from, as a maître d'. Then in 2018, I had the opportunity to join a large private family in Geneva as a private chef. It was a five-year experience marked by a great deal of creative freedom. I had carte blanche. What I liked right away was the intensity of the moment, hours of preparation for just ten minutes or so of tasting.
Was there a defining moment in your career?
Entering the private sector was a real revelation. It's a very upmarket world, where there's no room for error. I'm very proud of the high standards we set. And then there are all those encounters, with prestigious customers or families, that leave an indelible mark. Being part of the intimacy of a dinner, a birthday party or a wedding is a powerful experience, and that's what makes this job so lively.
If you had to define your cuisine in three words?
Elegance, authenticity and sharing.
Elegance, because I attach great importance to presentation, service and atmosphere. Authenticity, because I work with seasonal produce and sincere recipes. And sharing, because I often spend several hours with my customers, and these are always real moments of exchange. It's this human connection that makes each service unique.
Where do you find your inspiration?
It comes from everywhere, a product, a season, a place, a journey. I love to travel, and every time I do, I bring back an idea that I rework in my own way. I also draw inspiration from great chefs, restaurants and magazines. But I never copy, I adapt and personalise. Above all, I respect the seasons. In winter, I work with noble products like Breton scallops or langoustines. In summer, it's strawberries, tomatoes and fish from Lake Geneva with my fisherman,
You can't have everything all year round, even if some customers want you to, but I try to remain faithful to the product and its natural taste.
Where does this rigour come from?
It comes from my childhood, I think.
I grew up with my great-grandmother, in a very calm and well-kept environment. Then my studies as a butler and maître d' taught me posture, good manners and discretion.
My first season in Megève at the 1920 restaurant, which has two Michelin stars and is owned by the Rothschild family, was an electroshock. You think you know everything, but then you realise you've got a lot to learn. It's these experiences that have forged the high standards I have today.
How does that translate into your work?
I work alone, so every detail counts. The choice of plates, the table setting, the precision of the cooking... Everything has to be perfect. I suggest several menus to the customer, depending on their tastes, and together we create a made-to-measure experience. I want each service to be memorable, especially when it's a special occasion: a wedding, an anniversary, a proposal... These are memories of a lifetime. I only get one chance to do it right.
For you, what is the ‘art of French entertaining’?
It's a combination of elegance, discretion and quality. It's knowing how to receive guests in a refined setting, at the right time, with the right attention. In France, we have this luxury: exceptional gastronomy, unique products and a culture of service. The art of entertaining means bringing all this to life in a complete experience.
What would you like your customers to remember after a meal with you?
Emotion. I want them to remember what they felt: the taste, of course, but also the atmosphere, the warmth of the moment, the attention to detail. What I'm offering isn't just a meal, it's an interlude.
At BARNES, we are committed to bringing a certain idea of refinement to life. How do you see our worlds coming together?
You offer exceptional places, and I add a gastronomic experience. Together, we create something complete.You bring the case, I bring the moment. These are two forms of luxury that respond to each other.
Alexandre Intimate Chef is a signature of elegant, sincere and generous cuisine.
Behind each plate, a precise gesture. Behind each service, a story.
A chef who doesn't just feed, but touches, and makes every moment unforgettable.
Alexandre Drillet,
https://www.intimate-chef.com/
