Where Chefs Eat: La Louisiane’s Alexis Besseau Thinks These Croissants Taste Like France

Alexis Besseau is French – very French – and, like many of his countrymen, he has an innate sense of taste. A certain je ne sais quoi, if you will.

Besseau started working in French kitchens at the age of 13. After moving to Australia, he worked at Sydney’s Bathers’ Pavilion under Peter Doyle, Est, Franca, and then Hubert, where he was head chef. In 2023, he opened La Louisiane in Adelaide, considered one of the city’s finest expressions of French cuisine.

We asked him to channel his excellent taste into local food recs. Here’s what he said.

Favourite dish at La Louisiane

“At the moment my favourite dish at La Louisiane, it’s the mille-feuille. We use the amazing, award-winning Dairyman butter from the Barossa to make our puff pastry. It caramelises while baking to give it a next-level flavour and texture. It’s served with vanilla crème patissiere, along with a slightly salty hazelnut praline and raspberry sauce.” 

A quick takeaway

“Jorge Maestro. It’s a one-minute walk from the restaurant and serves awesome birria tacos.”

Special occasion

“Maxwell Wines. Fabian [Lehmann]’s food is amazing, and it’s a beautiful restaurant too. It’s also my favourite long lunch spot.”

Your bucket list restaurant (anywhere in the world)

“Visiting Restaurant Paul Bocuse in Lyon has been a dream for me since I started cooking. He is considered the god of French gastronomy, but the restaurant still serves some amazing classic dishes. He’s a massive inspiration for me and a lot of chefs around the world. I really want to try the Bresse chicken cooked in a pig’s bladder (poularde de Bresse en vessie).”

Best bakery

“Boulangerie 113 in Goodwood, which is also our bread supplier at La Louisiane. They have an amazing croissant. It’s the best in Adelaide and the closest example to my favourite places in France.”

Late-night venue

“Bakery on O’Connell is open 24 hours. My go-to orders are the sausage roll or cheeseburger pie, which is a special. It tastes awesome after a late-night Saturday service.”

A hidden gem that deserves more hype

“Smokin’ Good. It’s very tasty American barbeque fare.”

A local producer you can’t stop thinking about

“Goodwood Quality Meat. It’s a nice little butcher shop by Luke Leyson with amazing produce.  I need to control myself to not go too often.”

Place you’d recommend to a fellow chef

“I always recommend that people visiting go to Magill Estate Kitchen for lunch and then visit Penfold Winery for a tasting afterwards.”

A date spot or romantic venue

“Also Magill Estate Restaurant.”

Best pizza

“Sunny’s Pizza is always on point.”

Best burger

“The smash burger at Z Town.”

Best ice-cream or gelato

“I love Gelato Messina. I always go for the dulce de leche ice-cream or one of the specials, which are always exciting and different.”

Favourite kitchen utensil

“My favourite utensil is a wooden spoon. I have one I brought with me from France that I’ve used since I was very young with my parents or grandparents. Looking at it or using it brings back memories.”

Favourite at-home appliance

“My Kamado barbeque. I’m always firing it up for a good reason, like cooking big steaks or seafood while drinking or dancing with my wife. There is always joy in the air when the barbeque is lit.”

@lalouisianeadl

@alexisbesseau