Alexandre BONDOUX
Chef : 1 restaurant Winner of the 2026 Gault&Millau d'Or in Bourgogne-Franche-Comté, Alexandre Bondoux skillfully carries on the family legacy of La Côte Saint-Jacques, a legendary institution in Joigny.
Presentation
He’s honest, he thinks clearly, and he’s capable. Alexandre Bondoux has everything it takes to build on the family legacy of one of France’s greatest restaurants, and this 2026 Gault&Millau d’Or award for the Bourgogne-Franche-Comté region is further proof of that.
La Côte Saint-Jacques in Joigny is something special. Celebrating its 80th anniversary this year, this legendary establishment has been the crown jewel of the Burgundy vacation route for over fifty years. Founded by Alexandre’s great-grandparents, this inn became a leading restaurant under the leadership of Michel Lorain, and later his son Jean-Michel, whom the young chef affectionately calls “Tonton.” Over the course of forty years, this great chef masterfully transformed the establishment, infusing it with modernity and comfort to usher it into the new century and brilliantly earn it the highest culinary accolades. He is, in fact, one of the very few chefs to have been named Gault&MillauChef of the Yeartwice : in 1986 alongside his father Michel, and then in his own right in 1993, with a score of 19.5/20.
A career forged across the globe
At 34, Alexandre carries on this rich legacy with dedication and talent. Born into the trade, he grew up in the kitchen and always wanted to make it his career. He attended the Vauban Hotel School in Auxerre, took his first apprenticeship at the Auberge de la Charme with Nicolas Isnard, traveled to Australia, two years in Joigny with “Tonton,” who then sent him to Bangkok for the opening of the restaurant J’AIME by Jean-Michel Lorain, followed by a year in New Zealand: travel broadens the mind and refined Alexandre’s culinary education. Back in France, he worked at Jean-André Charial’s restaurant in Les Baux-de-Provence, followed by three years as sous-chef to Christophe Roure at Le Neuvième Art in Lyon. Now he’s ready to return to Joigny. The year is 2021.
“I’m continuing the story”
Working alongside his uncle, the young chef developed his ideas and put them into practice when he took full charge of the kitchen in 2023. “Of course, I’m preserving a lot of the family history—the strong roots and the spirit of the house, the exacting standards, the commitment to excellence, the abundance, the love of good food… I’ve always had a passion for fine sauces; I still prepare Bresse chicken, and I also enjoy reviving some old recipes to bring them up to date.”
For all of La Côte Saint-Jacques’s guests—both regulars and newcomers—this superb institution is evolving in good hands and in the right direction. “Of course, while preserving the essentials, we’re trying to bring something new to the table—with even more research into ingredients, even more elegance and lightness—by refining not only the technique but also the presentation on every plate. ” Now more than ever, it’s time to return to La Côte Saint-Jacques: something truly special is happening there, and Alexandre Bondoux is already making his mark on this beautiful family legacy.
Biography & Awards
His restaurant
