AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Alexis Besseau
Born:
Nantes, North West of France
History:
Starting in France at the age of 13 years old. Worked in France in Brasserie and Michelin-starred restaurants including L’Arpege: 3 Michelin Star. I wanted to discover the world, so I started in London for 1 year and half under Marcelin Marc: Ex Head Chef of Pierre Gagnaire.
I then moved to Switzerland to work in a famous hunting restaurant. Moved to Brazil for 6 months to work in Epice: 1 Michelin Star Brazilian restaurant.
Then Arrived to Australia 12 years ago. I worked at Bathers Pavilion as Sous Chef then Est under the Peter Doyle. Then I got my first Head Chef job at 23 at Bathers in the Fine Dining Part.
Stayed 4 years then opened Franca Brasserie. Went to Restaurant Hubert to learn high volume and quality kitchen organisation as Sous Chef then took Head Chef job after 10 Months.
Stayed 3 years then moved to Adelaide to open La Louisiane with the Big Easy Group who approached me with the idea of opening a French restaurant in Adelaide.
Have you always wanted to be a Chef?
I have always had a passion for food. From a young age I was rushing my studies to cook at home with my mum. I was working on the weekends at 14 in a small Greek restaurant to learn as much as possible about kitchens and the restaurant industry.
My parents told me that at 11 years old I told them I want to be a Chef so they bought some cookbooks and we watch as many cooking shows as possible.
How would you define your style?
My style of food is classical French and slightly modernised. I like to keep the traditional flavours but try to modernise in making them less heavy and more refined on the presentation. I also push myself to make my desserts as less sweet as possible.
What is your feature flavour these days?
For me, one of the essential parts of my food is the sauce. We spend a lot of time and put a lot of effort into making sauces, stocks and flavoured butters. There is nothing more rewarding than a beautiful and balanced sauce.
Obsessive-compulsive about?
I am obsessed with consistency and the quality of the products. It’s easy to make good food once but to make a dish at the same level every day. Busy or not. Tired or not. It’s the most important thing in the kitchen and the business. That's why every dish has very detailed recipes and we are very picky with ingredients and quality of products,
Your greatest culinary influence:
All the Chefs that I have worked for helped me to become the Chef that I am now. Especially Chef Marcellin in London and Chef Doyle in Sydney.
What do you love about this business?
I think La Louisiane is special because you go downstairs and you open the door and feel like you travelled to a romantic moody Parisian restaurant.
It’s a full package and I am able to have fun bringing special dishes along with some classical dishes becoming signatures from day one.
An ingredient you can’t live without?
I will say pork. There are so many things you can do and create with pork. Every part of the pig is interesting. I love making terrines, charcuteries etc.
Most ‘eyebrow-raising’ menu item?
The snail dish is one of the dishes that people come to La Louisiane for. We are doing it with traditional garlic and parsley butter. A lot of guests tried it for the first time at La Louisiane so to reward them we gave them a complimentary shot of Martini inside of the shell. We called it a snaily.
Signature dish:
There are two dishes which are very, very popular. Steak frites and creme brulee. Same recipes since day one and will never change.
What can diners expect when they eat at your restaurant and what makes the experience special?
Guests can expect to be transported to a romantic Parisian restaurant. We serve French classical dishes with very good quality products. We want to have each guest create their own experience if they are there for a few snacks and a whole 4-course meal.
What is your go-to meal at home when you don’t feel like cooking?
When I don’t feel like cooking, I will order mostly pizza and fried chicken or I will do a quick Croque Monsieur.
Tell us something no one knows about you?
I had to choose between trying to become a professional soccer player to enter an academy or becoming a Chef and enter Culinary School at the age of 12.
Where do you see yourself in 5 years’ time?
I would love to be at La Louisiane and hopefully expand the La Louisiane brand into a few other French venues.
La Louisiane
La Louisiane on King William Street is a sultry escape into the romance of old-world Paris, hidden within the heart of Adelaide’s CBD. Stepping inside feels like entering a secret salon - softly glowing lamps scatter golden light across velvet banquettes, polished wood and a richly layered décor that whispers of timeless elegance. The atmosphere hums with intimacy, whether it’s the clinking of glasses, the low murmur of conversation, or the sultry notes of live music drifting through the air. Every corner seems crafted for lingering, with an allure that draws you deeper into its spell; begin a memorable meal with escargot, butter, garlic, herbs and bread, before mains such as ribeye steak with veal jus, confit garlic and bearnaise sauce. A dessert of crème brûlée is the ideal finish.
More Chefs
Latest Articles
Latest Recipes
Prawn, Mango and Chorizo Salad
Fish/Seafood
Easy Tandoori Chicken with Mango Salsa
Chicken/Poultry