LE CHEF : BESSEM BEN ABDALLAH

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.

Collège culinaire de France
Assiette MICHELIN

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.

MAXIME SIMONOT

Pastry Chef

MAXIME SIMONOT
After having done his apprenticeship at Félix, on the Croisette, Maxime Simonot obtained his CAP of pastry and the additional mentions of caterer and pastry chef. This alumnus of the Lycée Hotelier Paul Augier from Nice and Greta won the 2009 bronze medal at the French championship of plated desserts. This award paved the way to a career start at famous restaurants: three years at the Bastide Saint Antoine in Grasse, with Jacques Chibois, two years with Sébastien Broda at Park 45 in Cannes as deputy Pastry Chef of Pascal Picasse, and three years at the Bastide Bruno Oger before joining Bessem in 2017.
Maxime Simonot practices a pastry of instinct, with a great sensitivity in the tastes and a passion for the ephemeral… Jacques Chibois said once about Maxime that he was a “cook who makes sweet food.» Maxime takes a close interest in history, culinary news and cookbooks which he owns a beautiful collection dating, for the oldest, from the 19th century.

SÉBASTIEN GRAIZE

CHEF DE PARTIE

SÉBASTIEN GRAIZE
Sébastien Graize studied cooking at the Lycée Hôtelier Anne-Sophie Pic in Toulon. He obtained a Bac Pro in cooking and an additional mention of caterer. He then enriched his experience at Delos, on the Paul Ricard Islands with Nicolas Rutard, then in Bandol at the Farandole **** with Chef Lyes Abidi. He then spent two years at the Bouchon Ollioules, which he opened along a specific concept  with wine sales at retail prices proposed during the meal.
After two years at the Thalazur in Antibes and a year and a half in the kitchen at the Paloma in Mougins (two Michelin stars), Sébastien felt ready to practice at Bessem, where he now shares his passion for an inventive cuisine able to sublimate the simplest products.

MAXIME SIMONOT

Pastry Chef

After having done his apprenticeship at Félix, on the Croisette, Maxime Simonot obtained his CAP of pastry and the additional mentions of caterer and pastry chef. This alumnus of the Lycée Hotelier Paul Augier from Nice and Greta won the 2009 bronze medal at the French championship of plated desserts. This award paved the way to a career start at famous restaurants: three years at the Bastide Saint Antoine in Grasse, with Jacques Chibois, two years with Sébastien Broda at Park 45 in Cannes as deputy Pastry Chef of Pascal Picasse, and three years at the Bastide Bruno Oger before joining Bessem in 2017.
Maxime Simonot practices a pastry of instinct, with a great sensitivity in the tastes and a passion for the ephemeral… Jacques Chibois said once about Maxime that he was a “cook who makes sweet food.» Maxime takes a close interest in history, culinary news and cookbooks which he owns a beautiful collection dating, for the oldest, from the 19th century.

SÉBASTIEN GRAIZE

CHEF DE PARTIE

Sébastien Graize studied cooking at the Lycée Hôtelier Anne-Sophie Pic in Toulon. He obtained a Bac Pro in cooking and an additional mention of caterer. He then enriched his experience at Delos, on the Paul Ricard Islands with Nicolas Rutard, then in Bandol at the Farandole **** with Chef Lyes Abidi. He then spent two years at the Bouchon Ollioules, which he opened along a specific concept  with wine sales at retail prices proposed during the meal.
After two years at the Thalazur in Antibes and a year and a half in the kitchen at the Paloma in Mougins (two Michelin stars), Sébastien felt ready to practice at Bessem, where he now shares his passion for an inventive cuisine able to sublimate the simplest products.

NEWS FEED

Logo BESSEM
  • Open Wednesday to Sunday from 12:15 to 14:00 and 19:15 to 21:45

  • 183 Avenue de la République, 06210 Mandelieu-la-Napoule

  • 04 93 49 71 23

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