A commitment that translates into a sustainable gastronomy, respecting resources and the work of those who grow, raise and produce them.

Touching, smelling, sniffing, breathing, tasting and sharing his quest for excellence are connections that Julien maintains on a daily basis with the market gardeners, winemakers, his baker, breeders and producers of his region.

It is around him, locally, that he likes to draw his inspiration.

Wandering in the forest to find wild herbs, with a knife in his pocket.
It is a strong symbol for Julien – a tribute to his grandfather – who knew how to work the land and the wood so well. A gesture deeply engraved in his memory, for it was repeated so many times in front of him during his childhood. A knife used every day to cut and peel the skin, bark, roots and leaves of vegetables, of which nothing is to be discarded.

Since childhood, he has learned not to throw anything away. He has therefore adopted an eco-responsible and zero waste policy within his kitchen and in the organisation of his home.

Starred gastronomy and respect for the living world are now indivisible.
This is Julien’s commitment to the planet.