Alice Arnoux,Le Café de l’Usine
Chefs Engagés
Maison AYALA has met with likeminded chefs from around the world to discuss common commitments and values, highlithing their social and environmental approach to making things happen. Bulding a community through collaborations on Champagne AYALA's social media, meet Alice Arnoux on the Arcachon Bay and at Café de l'Usine, in Paris, the 4th member of our community of committed chefs, after David Sulpice at La Villa l'Etang Blanc, Luke Holder at Limewood Hotel., and Gianni Pinto at Noi.
On a sunlit morning at the edge of the Arcachon Bay, where the sea meets the sky and the air is rich with the scent of salt and pine, Alice Arnoux finds herself back in the place where her culinary journey began. This is her homeland, the tranquil waters and vibrant landscapes of South-Western France, where her roots run deep. It’s here that she welcomes Hadrien Mouflard, Managing Director of Champagne AYALA, not just to a meeting but to an experience—a return to the essence of life, of food, of tradition.
The source
Alice’s story is one of passion ignited in the kitchen of her grandparents’ home, a place built with love and care, much like the dishes she creates today. Her cooking is an ode to simplicity, where the ingredient is the hero, treated with the utmost respect and allowed to shine in its purest form. “The simpler, often the better,” she says, a philosophy that guides her every move in the kitchen.
Before she opened her first restaurant, Le Café de l’Usine, in the heart of Paris, Alice honed her craft under the watchful eyes of culinary legends. She worked alongside Alexandre Couillon at La Marine, a three-Michelin-starred haven in France, and René Redzepi at Noma, Copenhagen’s temple of gastronomy, celebrated as the best restaurant in the world for many years. These experiences shaped her, not just as a chef, but as an artist who understands the delicate balance between tradition and innovation.
Unpredictable menus
Alice’s approach is as refreshing as it is rare. There is no set menu at Le Café de l’Usine; instead, each day begins with the arrival of fresh produce from trusted local suppliers—people she knows personally, whose work she respects deeply. For Alice, understanding the producer is the key to understanding the product. It is this intimate knowledge that allows her to craft dishes that are not just meals, but expressions of nature’s bounty, in its great diversity. A profound vision shared by Champagne AYALA whose committed to develop its knowledge of the Terroirs, especially thanks to its initiative Atelier Vignoble, a project gathering its winegrowers partners with the objective of presering the Champagne vineyard.
In her kitchen, everything is a collaborative effort. The team gathers around the ingredients, discussing, experimenting, letting their experiences and recent travels influence the evolving menu. Alice’s cooking methods are rooted in tradition, yet her imagination soars as she creates dishes that preserve the natural aromas and flavors of each ingredient. She believes in limiting the use of artificial techniques, allowing the essence of the food to speak for itself. “When you have a great product,” she confides, “it’s essential to respect it, to shape it just a little, guiding it where you want it to go, but always preserving its integrity.”, an echo to the bespoke blend crafted at Aÿ within the walls of Champagne AYALA, thanks to its micro-vinification approach that is unique in the Champagne region.
Share & Learn
The courage to embark on this entrepreneurial journey, to bring the spirit of Arcachon to Paris, echoes the boldness of Champagne AYALA’s founder, Edmond de Ayala, who left Paris at just 24 to pursue his dreams in the Champagne region. Like Edmond, Alice Arnoux is driven by a desire to find meaning in her work, to create something lasting and true.
As the opening of her restaurant approaches, Alice refuses to rush. She knows that good things take time, that a solid foundation is necessary for longevity. The opening is a two-phase process, allowing the team to grow, to learn, to settle in. In this ever-changing world, Alice is committed to taking her time, to making her mark in a way that will endure.
At Le Café de l’Usine, Alice Arnoux offers more than just a meal; she offers a connection, a human experience that transcends the plate. It’s about sharing knowledge, tradition, and the beauty of simplicity. It’s the same feeling she had when she visited the Maison AYALA, where “the wines were excellent”, but what stayed with her were the people behind them. “It’s the encounter,” she recalls, “the people that leave a lasting impression.”
And now, through her food and her restaurant, Alice Arnoux is ready to leave her own mark—a legacy rooted in respect for the land, for the ingredient, and for the simple joys that make life truly rich.
