Head Pastry Chef
Alain is a highly qualified pastry chef as both his children can affectionately testify. From the time he was a young boy he already knew what direction he would move professionally, due to the fact he comes from a long line of chefs. The tradition of cooking is in his family’s blood. Alain travels a lot and knows his way around many kitchens around the world. His personal favorites are traditional Georgian cuisines such as Kinkkali, Khachpuri, Barbeque and salads. His dishes of choice are chicken with beans and sour cream and the exotic dish from the recipe of King Henri IV “Poule au Pot” and veal with cream.
Alain has very little free time but when he does he spends it in restaurants. He likes Old Tbilisi in particular the values and politeness of Georgians and it troubles him that these values have been gradually diminishing in France and Georgia for the last 50 years.
He attempts to continue these values with his customer service. He considers the “Entrée” menu diverse but is always looking for new ways to improve in order to offer the best unique products to his clientele.