ALEXANDRE LECHÊNE

Chef of Villa Salone

What I appreciate most about the oven is its precision in cooking. We cook poultry at 56°C, foie gras at 54°C… and that precision is essential for us.

Success story

THE CHALLENGE

At Villa Salone each dish aims to offer diners a unique experience, combining technical rigour and high quality local produce.

Alexandre and his team need to maintain absolute versatility and precision in a limited, open kitchen space, without compromising on aesthetics or efficiency.

THE SOLUTION

Mychef iCook, the equipment that redefines versatility in the kitchen, guaranteeing precise cooking and adapting to the needs of both the bistro and the gastronomic menu.

COMBI OVENS

iCOOK COMPACT

iCOOK_6GN

COMBI OVENS

iCOOK

01 – 06

THE RESULT

With Mychef, Alexandre achieves uniform and precise cooking, allowing traditional tools such as the thermocirculator to be replaced by an intuitive and multifunctional oven. Its elegant design integrates perfectly into the open kitchen, ensuring that functionality and aesthetics go hand in hand.

Alexandre Lechêne redefines the culinary experience in Salon-de-Provence, with a restaurant that harmoniously blends sophistication and gastronomic innovation.

This Michelin-starred restaurant offers two distinct experiences: a bistro menu at lunchtime and a gastronomic service in the evening, both designed to highlight the unique identity of the chef and his team.

  • What characterises Villa Salone’s gastronomic proposal?

    Our proposal fuses the bistro concept at lunchtime with a gastronomic experience at night. We work with practically the same products, but we adapt the preparations according to the service. In addition, we collaborate mainly with local suppliers to guarantee freshness and quality.

  • How is the team organised at Villa Salone?

    We are a compact team of three people. Versatility is essential: each member takes on different tasks, from cooking to baking, depending on the needs. This approach encourages collaboration and makes us more versatile and efficient.

  • How does the design of the oven influence an open kitchen like the one in Villa Salone?

    Having an open-plan kitchen required us to choose equipment that was both aesthetically pleasing and functional. The Mychef oven fits in perfectly, both for its compact design and its ability to optimise space, without compromising on quality or functionality.

  • What is the philosophy behind your cooking?

    In our kitchen, thoroughness is fundamental. We focus on working with quality ingredients and tools that preserve their properties. This is why Mychef is essential, as it allows us to maintain the necessary precision in our cooking and to respect the products we carefully select.

  • What do you value most about your Mychef oven?

    Precision is key for us, especially when cooking at low temperatures, such as poultry at 56°C or foie gras at 54°C. In addition, its intuitive design allows us to program it for different recipes. This oven not only makes our work easier, but also improves the final quality of each dish.

  • What role does Mychef play in the success of the restaurant?

    For me, Mychef is an indispensable tool. It contributes to the success of Villa Salone, not only by ensuring perfect cooking, but also by being intuitive and adaptable to our daily needs.

VILLA SALONE RESTAURANT

Villa Salone is a restaurant that combines elegance and creativity in the heart of Salon-de-Provence, offering a unique culinary experience. Boasting one Michelin star, this establishment stands out for its dual approach: a bistro menu at lunchtime and a fine dining experience in the evening. By using local produce and modern techniques, each dish becomes an expression of authenticity and sophistication.

 

Location

6 Rue Maréchal Joffre, 13300 Salon-de-Provence, France

Recognitions

Alexandre wins his first Michelin Star in 2017 as chef at Alta Peyra

In 2021, Villa Salone gets its first star in the Michelin Guide.

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