Alix Lacloche

Born in Paris (1986), I grew up in a Franco-American family committed to an ethical and gourmet approach to food, which instilled in me the desire to learn to cook. 

I started training at prestigious maisons such as Alain Passard, Pierre Hermé and Plaza Athénée among others. Notably, while training in the kitchen of the American Academy in Rome in 2007, the institution engaged in a sustainable cooking project at the initiative of Alice Waters, a Slow Food pioneer in the US. Artists in residency were invited to share together at a convivial table simple and delicious meals, produced only using fresh, locally grown and seasonable products.

For two years, I then perfected my skills in San Francisco with Amaryll Schwertner.

Back in Paris in 2012, I started catering for public events and cooking as a home chef, while also hosting a daily cooking column on Canal +. The same year Dans ma cuisine was published by Hachette Cuisine, I also launched a consulting service for restaurants.

I gradually specialised in buffets as a food design experience, giving emphasis on the staging of the food, curating all details from tableware and the reception. I combine the aim for aesthetics, magic and pleasure with that of deliciousness and hand-crafted design. 

My clients are mainly from the fashion, design and culture field, and they give me carte blanche to translate their world into a culinary experience. I like to create order in disorder, discipline in freedom, as much as I like to blend cooking with other disciplines such as history, architecture, photography, anthropology, design and the performing arts.