Récif: Michelin-starred Seafood & Vegetarian fine dining by Alexandre Baule
Alexandre Baule’s remarkable Michelin-star career has finally led him back to the French Riviera.
Alexandre Baule heads up three new dining establishments in the newly renovated Les Rouches Rouge; a contemporary chic and modern 5 Star Hotel in Saint Raphel famous for it’s art, nature and architecture.
Alexandre Baule’s impressive career includes training under Romain Hubert (Côté Provence in Bourgoin-Jallieu) and working alongside Michelin chefs such as Sylvestre Wahid (L'Oustau de Baumanière in Les Baux-de-Provence / Sylvestre in Paris) and Christian Sinicropi (La Palme d’Or at Martinez Cannes).
As a young chef, he rose to culinary fame in 2023 for leading the team at La Table de l'Alpaga (Megève) and putting the restaurant on the the Michelin-star map.
Despite it’s location in the Alps, the restaurant is famous for it’s vegetarian leading cuisine: think carefully curated Alpine vegetables such as winter roots, courgettes, wild thyme, peas, mint, and garden-fresh flowers … these all take centre stage whenever they are in season in the Savoie region.
His philosophy revolves around honouring the natural environment and sourcing from talented artisans suppliers.
As the Executive Chef at Récif , Alexandre Baule continues to redefine modern French cuisine by putting locally sourced and seasonal vegetables at the forefront of his menus.
But there is an exception… fresh, local and sustainably caught seafood will also be highlighted and featured based on the seasons of the ocean.
If you are familiar with Alexandre Baule’s philosophy on honouring the natural environment, it will be no shock to you that Récif (translates to “reef” in English) is a “meat-free” establishment. It was a bold move to make a fine dining French restaurant “meat-free” but it was conscious choice to honour the restaurant’s alfresco dining experience on the Mediterranean coast (don’t worry, there are two other dining establishments at Les Rouches Rouge if you want meat - check out Estelo and La Chicola).
Another key highlight is Alexandre Baule’s conscientious attachment and commitment to working with local artisan suppliers. When you dine at Récif, you are not only experiencing the art of modern French Mediterranean cuisine, you are also supporting and advocating for artisan suppliers who are doing their best to stay true to traditional farming, cheese making and fishing methods.
It’s also the perfect place to dine if you like seafood and your partner is vegetarian.
Blue hued artwork by Rosemarie Auberson.
Interior design by A.S.L Studios, Paris.
Récif: Michelin-starred roof top dining by the sea
Dates Open: May 14th to September 28th, 2025
Opening Hours: Wednesday to Sunday, 7pm to 9pm.
Address: 90 Boulevard de la 36ème division du Texas, 83530 Saint-Raphaël
Book a table: Tel: +33 (0)4 89 81 40 60 or Book Online
Email: recif@beaumier.com
Choose between:
Vegetarian Menu (6 courses)
Mediterranean Menu (6 courses)
Surprise Gourmet Menu (8 courses).
Each table has spectacular sea views with comfortable seating and stylish decor. Bookings required in advance and unfortunately staying at the hotel does not guarantee a booking (best to book early).
Artisan Suppliers: Fruit & vegtables: «Tagete et Bergamote» by Audrey Angelica, Bruno Cayron, La Serre du plan, Jardin d’Orion, Bastien Verdino, Carotte et cocotte, Chemin des mules, Domaine Saint-Vincent, Papaye de Provence, Agrumes du sud and Morgan Orto. Fishermen: Olivier BARDOUX and Mare Nostrum. Cheese Shops: Ma fromagerie Valescure, Ferme de Belveset, Fromagerie de Château-Queyras, La ferme du petit Jabron, La ferme Dei Reicampadis, Fromagerie les alpages.
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