Chef Alexandre Belthoise, born in Loiret, studied in Blois and made his debut at the Auberge des Templiers (1 Michelin star). He became kitchen clerk and chef at La Promenade in Orleans then he joined the gastronomic restaurant of Lutetia hotel in Paris. He arrived at Bouillon Racine in 2001 where has been chef since 2002. He cooks a French cuisine combining traditional dishes which have made the restaurant’s reputation such as “bouillon soup” or “pot au feu”, and nowadays recipes. The menu changes seasonally and we invite you to discover the chef’s creations all year long. For special occasions like New Year’s Eve, Valentine’s Day or Mother’s day, the Chef proposes you a special menu. Our dishes are homemade and cooked with fresh products or come from the best suppliers we could find, like Escargot Parisien for snails or Pedone for traditionally made ice creams.

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