A la carte & set menus
Restaurant Alexandre
Creativity & the quest for excellence
At Michel Kayser’s restaurant, art is omnipresent, the driving force behind the company's creative approach to exceptional, emotional cuisine. Michel Kayser's creativity is inextricably linked to the tireless work of the chef, who tries, tries and tries again, until he reaches his goal, and to the precise gestures that are repeated as often as necessary. It is nourished by everything: a meeting with a producer, an artist, a visit to an exhibition, a walk in nature, a discussion with a ceramist, a book...
His curiosity and genuine interest in human nature know no bounds. At the heart of this 2-star gourmet restaurantin Nîmes, you'll be drawn into the unique world of this sincere and sensitive chef, who uses solid foundations to deliver a cuisine that is instinctive and full of character: a balancing act of precision and sensations, in a house where everyone is guided by the quest for excellence and the discovery of new horizons of flavour.
Main
creations
The menu at Restaurant Alexandre has been packed with unforgettable creations for many years, the fruit of Chef Kayser's experience, hard work, creativity and artistic sensibility.
Since 1985, the famous "Ile flottante aux truffes de Provence" with its velouté of Cévennes ceps has been on the menu, the result of an impromptu and serendipitous discovery. Here, the chef plays with familiar codes and subtly takes us to new gourmet destinations.
Or the "Aparté de cuisine de l'Homo Habilis en Camargue", a title full of mysteries to create the surprise of a variation on bull tartar, in homage to the region.
The "Bibliothèque de gourmandises" brings the experience to a close in the most beautiful way: an object entirely imagined by Michel Kayser, it seems to embrace the table, taking it away to a sweet paradise. Refined and miniature pastries, classics or reworked, soufflés, sorbets and ice creams (the liquorice one has become a must), delicately worked seasonal fruits... a whole collection of desserts is offered up to eyes wide open in front of such a gourmet promise.
A la Carte
Floating island with Uzès’truffles on Cevennes’ boletus soup
(Created by Michel Kayser)
72 euros
****
Mediterranean prawns tartare veiled with cauliflower
Seasoned with chives from our garden and almond oil
« Tsar Impérial Ossetra » caviar
Smoked cream
92 euros
****
Composition of artichokes from Costières
Like a salad and smoked Camargue bull
Aromatic crisp
Artichoke heart freshness
66 euros
****
A cuisine aside by Homo habilis in the Camargue
(2.4 to 1.6 million years ago)
Camargue bull tartare
Samphire and spirulina sorbet
70 euros
Our interpretation of the history of Brandade de Nîmes
72 euros
****
Mediterranean red mullet cooked under a salamander grill
Ravioli with picholine tapenade
Roasted fishbone jus
86 euros
****
Sautéed monkfish with olive oil
Ravioli of celery cream with black garlic
Celery decoction
76 euros
Pan-fried Camargue angus seasoned with fragrant marrow
Composition of apiaceae seasoned with anchovies
Like a dauphine with capers and tarragon
"Terre de Camargue" sauce
90 euros
****
Sautéed veal sweetbread
Served with a cauliflower variation and browned butter
Creamy jus infused with citrus and spices
96 euros
****
Roasted Costières pigeon breast
Young vegetables perfumed with oregano
Well-seasoned smoked paprika jus
86 euros
****
Roasted piece of «Allaiton» leg of lamb from Aveyron
Carrots and turnips seasoned with kumquat
Lamb jus infused with thyme flower
80 euros
Farmhouse cheeses matures by Vincent Vergne
and the varieties of goats from Lydie Menier
34 euros
****
Claousou from Causse Méjean served hot in rice ravioli
Grilled chestnuts cream
Crau hay consommé
Brioche toast with honey
26 euros
The Kayser’s sweet treat library
42 euros
****
"Gala" apple texture tasting
Broth served hot infused with lemon tree leaves
Chestnut honey ice cream
32 euros
Wine list
With 600 references (and over 6000 bottles in the cellar), the wine list of the Michel Kayser restaurant, devised by Lionel DELSOL, offers the most demanding palates something to match the Chef's cuisine. Local flavours, the fruit of encounters with winegrowers from the region and neighbouring areas - Languedoc-Roussillon and the Rhône Valley - and wines from further afield, with great classics and, to surprise, a few gems that the team of sommeliers has a secret for.
