Le Domaine du Mas de Pierre, a five-star resort (Groupe SFH) with 76 rooms and suites located in the Provencal backcountry and part of Relais & Châteaux, has announced the appointment of Alexandre Baule as its new executive chef. Baule, originally from Isère, is known for his technical, flavorful, precise, and product-focused cuisine. He will showcase his potential at the Italian-Provencal bistrot Dolce Provenza and the gastronomic restaurant La Table de Pierre. Baule previously worked at La Messardière in Saint-Tropez and La Sivolière in Courchevel. He later became the sous-chef to Sylvestre Wahid at the Oustau de Baumanière in Baux-de-Provence and the assistant chef to Christian Sinicropi at La Palme d'Or in Cannes. He also led the kitchens at L’Alpaga in Megève and the Roches Rouges in Saint-Raphaël (Groupe Beaumier). At Domaine du Mas de Pierre, Baule will focus on seasonal, readable, and generous cuisine influenced by Provencal and Italian traditions. "Joining Domaine du Mas de Pierre represents the opportunity to work in a particularly rich territory and to evolve two different but complementary culinary expressions," Baule stated. "I want to build a cuisine that makes sense, where the product is always at the center, with particular attention to the seasons, taste, and the pleasure of those who come to our table." Baule's approach emphasizes the use of fresh, local ingredients and highlights the unique characteristics of the region. His background in both French and Italian culinary traditions is expected to bring a distinctive flavor to the menus at Dolce Provenza and La Table de Pierre, offering guests a blend of regional and international influences.