The journey of a starred Chef
At barely 11 years old, the future starred chef was already giving traditional dishes and other more experimental ones a try.
At the hotel school in Nice, his enthusiasm and rigor propelled him quickly to Chef of Peintres in the Cagnes-sur-Mer restaurant, already awarded with a Michelin Guide macaroon.
Then his talent sharpened and was rewarded with two Michelin stars in 1996, at the helm of the Negresco brigade. In the kitchen of the mythical Nice palace, he made contemporary Mediterranean cuisine come alive and became above all the great emblematic chef of Southern cuisine.
This notoriety, this fame, made him the worthy successor of the great Chef Roger Vergé at Moulin de Mougins where he let his creativity explode during the four years that followed.
Finally, in 2009 he opened the establishment that now bears his name where he earned his first star since 2012.
"Maître Restaurateur"" with family values
In French cuisine, the "Maître Restaurateur" (Master restaurateur) is a professional restaurateur with validated professional experience.
It comprises of a commitment known in the business to cooking with raw, fresh and seasonal products, integrating short supply circuits. In addition, it is the only title issued by the State in French catering.
Alain Llorca shares this rigor and taste for good and beautiful cuisine with members of the family. Virginie, his wife, Jean-Michel, his brother, Llorca Group’s pastry chef, and finally the last little Llorca, already ready to take on the torch, standing out among the greatest French cooks like her father before her.
Chef with a Mediterranean Heart
It is by these two words - gastronomy and well-being - that I frame my vision of the kitchen:
Gastronomy. I remain faithful to my grandmother's recipes - unmatched - while imagining new dishes. The two concepts should never be opposed but considered complementary. They require the respect of irreproachable quality.
Well-being. Gastronomy is an art that can reconcile the body with the spirit. Right now, the current restaurant clientele is looking for unique moments with a good meal that preserve their shape and balance by offering an extra dose of happiness.