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Chef Alexis Supiot Les grains d'argent - Credit Photo Michel Jolyot

Alexis Supiot

Native of Maine-et-Loire, Alexis Supiot, passionate young Chef took very recently the reins of the kitchen of the Grains d’Argent …
In perfect harmony with Michelin-starred chef Frédéric Simonin, he shares the same vision of gastronomic creativity and the same passion for fresh regional products.

Trained in Catering and Hospitality Trades in Cholet, this lover of discovery and travel has forged his professional experience, first with the seasons: he worked at “Château Colbert” in Maulévrier in Anjou at the beginning of his career, then evolved between sea and mountains, from Méribel to Samoëns via Mougins to “Mas Candille” then to “Domaine des Étangs” in Massignac as a chef de partie to assist Mr. Serge GOULOUMES Michelin-starred chef.

After six months in New Zealand in 2015 to perfect his mastery of the language of Shakespeare, he returned to our beautiful region of Champagne, having spent three years on the island of Grenada as a chef.

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