Our Story
Regis had established The Great House, Mariners and Maison Bleue among other ventures. Alex, who practically grew up in the kitchen, studied abroad in Lausanne and later ran Gaucho Piccadilly. In twenty seventeen, they decided to leave their other projects behind and focus entirely on Flammekueche. But what should they call the restaurant? Keeping it in the family, they decided on Amelie after Alex's sister.
Today, Flammekueche remains at the forefront of their product mix. Each location offers a unique style and ambiance, but their ethos is consistent: "quality, quality, quality." When you enter one of their cafes or restaurants, Alex and Regis want you to experience a laid-back atmosphere paired with high-quality service. A smile costs nothing, after all! They are constantly seeking ways to improve their product and grow their brand, with exciting new developments on the horizon for Amelie. They can't wait to show you what's next!
It all started when Regis took Alex to Alsace, a frequent stop for father and son halfway between England and Switzerland where Alex was studying. Each night they enjoyed Flammekueche, a mega-thin flatbread often topped with crème fraiche, bacon, onions, and cheese. Though it resembled pizza, its taste was far superior. It was during these visits that they decided to one day create a restaurant brand specialising in Flammekueche.
