The restaurant at Hotel Présent collaborates with a rotating roster of visiting chefs, whether they be friends or longer-term guests, to showcase the flavors and products of the local terroir - and occasionally from further afield - all sourced within a limited perimeter.

Our cuisine is meant to be shared and captures the same welcoming and hospitable spirit that characterizes the hotel's team.

After a trajectory change he started  cooking in New York (Blue Hill) then in Copenhagen (Relae). Thanks to this new background, he joined Alain Passard at Arpège in Paris, an experience which would shape the contours of his future career.

Insatiable, he then took charge of the Garance restaurant (Paris), caught up by his naturalness,  he left his hometown to co-created the Auberge de La Roche (Mercantour), a project as crazy as it was beautiful, crowned with great success. well deserved.

Complete, sensitive and incredibly talented, Alexis does us the honor of offering himself a break in the Present before his future projects.

In a constant search for detail, he works vegetables and fruits with the same love and devotion that he gives to meat or fish. He explores, he invents but never distorts the product.

Its cuisine, overwhelming, leaves a sweet memory on hearts and minds and an irresistible desire to come back , we will be delighted to welcome you each time...

The bars, situated on both the restaurant level and the rooftop "La Piscine", offer an ever-changing curated selection of natural wines, never ordinary, and a small yet potent cocktail menu that is both straightforward and daring, crafted from carefully sourced spirits that rotate just as frequently.