Chef Alexandre Baule Joins the Domaine du Mas de Pierre
A New Executive Chef for Domaine du Mas de Pierre
The Domaine du Mas de Pierre welcomes Alexandre Baule as Executive Chef. A native of Isère, he arrives in Saint-Paul-de-Vence with a clear goal: to breathe new life into our kitchens.
His career has taken him from the finest restaurants in Provence to mountain and seaside eateries. He is now creating the menus for our two restaurants, Dolce Provenza and La Table de Pierre.
Alexandre Baule's Journey: From the Grand Mansions of Provence to the Alps
Alexandre Baule trained under Chef Romain Hubert. He then joined the Oustau de Baumanière—which held two Michelin stars at the time—as a sous-chef. A school of excellence in the heart of the Alpilles.
He continued his career on the Croisette at La Palme d’Or in Cannes. He then took the helm of his own kitchen teams:
• L’Alpaga, in Megève: refined mountain cuisine.
• Les Roches Rouges, in Saint-Raphaël: a restaurant with a Mediterranean focus.
From these experiences, he has retained a passion for high-quality ingredients and a true understanding of the seasons—two qualities he now brings to the Domaine.
Dolce Provenza: the estate's Italian-Provençal bistro
La Table de Pierre*: A Culinary Journey
At La Table de Pierre*, every meal becomes a journey. The dishes complement one another, from the first appetizer to dessert.
Alexandre Baule’s cuisine focuses on the ingredients, enhanced with notes of acidity and bitterness. This distinctive style makes every dinner a gastronomic experience in its own right in Saint-Paul-de-Vence.
Discover Alexandre Baule's cuisine
Whether you’re stopping by for dinner or staying for a few days, come discover the cuisine of our new Executive Chef at the Domaine du Mas de Pierre in Saint-Paul-de-Vence.
Who is the Executive Chef at Domaine du Mas de Pierre?
Alexandre Baule, a native of Isère, is the Executive Chef at the Domaine du Mas de Pierre in Saint-Paul-de-Vence.
Where did Alexandre Baule work before joining the Domaine?
Trained under Romain Hubert, he served as sous-chef at L’Oustau de Baumanière, worked at La Palme d’Or in Cannes, and later ran the kitchens at L’Alpaga in Megève and Les Roches Rouges in Saint-Raphaël.
Which restaurants does Chef Alexandre Baule manage at the Domaine?
He is the chef at Dolce Provenza, an Italian-Provençal bistro, and at La Table de Pierre*, the estate’s fine-dining restaurant.
What style of cuisine does La Table de Pierre offer?
Gourmet cuisine designed as a culinary journey, with a focus on ingredients and accented by notes of acidity and bitterness.
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A Vital Break: A Stress-Free Getaway in the Heart of Provence
Spa membership to enjoy all year round
Spa package with treatments and access to wellness facilities
A Vital Break: A Stress-Free Getaway in the Heart of Provence
Spa membership to enjoy all year round
Spa package with treatments and access to wellness facilities
