Alisson Allagui

Southwest

A true epicurean at heart, Alisson embodies the art of gastronomy by blending simplicity and sophistication in the Southwest. Driven by the pleasure of sharing, she emphasizes attentive listening to the culinary needs and desires of each individual, ensuring an unforgettable experience. Her mission is to transform every meeting into a moment of discovery, enriching her clients' lives on a daily basis.

Her journey

With strong qualifications such as the CAP Cuisine, BEP Waitress, BP Bartender, and the MC Sommellerie, Alisson has distinguished herself in the variety of establishments where she has worked, whether small or large. Her professional career, which has always been based in the Southwest, attests to a constant passion for the hospitality and catering industry for over 16 years. Whether in the kitchen or on the floor, her dynamism and her flair for customer interaction have always been significant assets.

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MY VISION OF GASTRONOMY:

Cooking for me is often an experience of sharing and simplicity, while letting imagination speak.

His main recipes

Smoked salmon ventrèche, lemon whipped cream and radish salad

Enhance the smoked salmon belly with a lemon whipped cream and a crunchy radish salad. A combination of textures and refined flavors for an ...

Pan-seared foie gras escalope, beetroot and purple carrot

Combine the delicacy of a pan-seared foie gras escalope with the sweetness of beetroot and the intensity of purple carrot. A syrupy sauce made ...

Lobster tail and claws, peas and mesclun salad

Enhance the lobster with the sweetness of peas and a light emulsion. A fresh and refined dish, perfect for showcasing this exceptional product with ...