Bessem Restaurant presents its special menu for Valentine's Day!
BESSEM BEN ABDALLAH
THE BESSEM RESTAURANT CHEF
Bessem Ben Abdallah worked as a chef at the Lana Hotel in Courchevel and at the Spondi in Athens. Later, he became Executive Chef for Pierre Gagnaire at the Airelles restaurant in Courchevel. He decided to move to the French Riviera in order to open his own restaurant.
It took 5 months to entirely renovate the place. The inside dining room has a capacity of 35 people. It displays elegant plates, flowers, and tablecloths. The white walls now show beautiful plant frames. The terrace is lined with palm trees, olive trees and plane trees. A stoned fountain refreshes the 35 guests in an idyllic ambiance.
THE STORY
of a passionated chef
Coming from a family of intellectuals, his sister being a doctor and his brother a journalist, Bessem enjoyed his mother’s cuisine and his grandmother’s tips. He got his cooking and pastry diploma in 1997 from the Institut Méditerranéen de Tourisme (I.M.T). He began to work in 2000 at the Métropole in Monaco next to Sergio Schoener, then at the Âne Rouge on the Harbor of Nice with Michel Devillers, and finally in Paris at the Orangerie with Michel Del Burgo. From 2007 until 2010, he became the executive chef of the well known Pierre Gagnaire at the Airelles in Courchevel, where he was able to win two stars in the Michelin guide.
In 2011, still in Courchevel, he took in charge the kitchen of the Lana Hotel for 5 years before moving to Greece, more precisely at the Spondi in Athens. Taking advantage of his numerous experiences, he decided to return to France and to open his own eponym restaurant.
THE STORY
OF A PASSIONATED CHEF
Coming from a family of intellectuals, his sister being a doctor and his brother a journalist, Bessem enjoyed his mother’s cuisine and his grandmother’s tips. He got his cooking and pastry diploma in 1997 from the Institut Méditerranéen de Tourisme (I.M.T). He began to work in 2000 at the Métropole in Monaco next to Sergio Schoener, then at the Âne Rouge on the Harbor of Nice with Michel Devillers, and finally in Paris at the Orangerie with Michel Del Burgo. From 2007 until 2010, he became the executive chef of the well known Pierre Gagnaire at the Airelles in Courchevel, where he was able to win two stars in the Michelin guide.
In 2011, still in Courchevel, he took in charge the kitchen of the Lana Hotel for 5 years before moving to Greece, more precisely at the Spondi in Athens. Taking advantage of his numerous experiences, he decided to return to France and to open his own eponym restaurant.
NEWS FEED
New Year’s Eve menu 2023 December
Come to Bessem Restaurant to celebrate the transition to the New Year with a special New Year's Eve menu.
