Alexandres pastry shop in Montauban (82), France
Jérôme Allamigeon began his patisserie career at a very young age with his maternal grandfather Alexandre Laporte, who was then based in Moissac, a town near Montauban.
After training for a CAP, he gained his first experience with D. Lestanc at the Négresco in Nice. Then a need for a change of scenery took him to Djibouti to do his military service.
On the strength of this experience, he returned to his passion and opened the Bastide Saint Antoine in Grasse with J. Chibois and C. Camprini, now MOF chocolatier.
The opportunity to travel to Kobe in Japan with his former Négresco chef, G. Collet, gave Jérôme and his wife the experience of opening French patisseries for the President, Mr Asaï. It was an opportunity to rethink the whole pastry-making process, with less sugar to suit Japanese customers. Jérôme will continue to aim for less sugar in his gourmet offerings in France.
Jérôme’s return to France took him to the Côte d’Azur and the Baie Dorée at Cap d’Antibes, as well as a period of extra work for the Michelin-starred restaurants of Cannes and its Festival.
In 2002, he returned home to Montauban to open a pastry, chocolate and ice cream shop in the town centre, at 2 rue du Dr Lacaze, next to Notre Dame Cathedral and the Ingres Bourdelle Museum, MIB, with his wife Nathalie. This was followed by the opening of a second boutique and tea room at 117 Fbg Lacapelle in 2012, with a new range of savoury dishes to eat in or take away.
Since 2008, Alexandres has been a member of the Relais Dessert International Association, which brings together pastry chefs from all over the world to promote French patisserie in the four corners of the globe, with one watchword: excellence.
There are a hundred or so pastry chefs and chocolate makers from 19 countries, at the forefront of the gourmet scene or simply unmissable in their regions.
Jérôme was one of the first pastry chefs to create recipes using Lovita® plums. At Alexandres, you’ll find tarts, cakes and sorbets all season long.
