Style : French Gastronomy, creative and modern. Land & sea breton and mediterranean
Signature dishes : Lobster, nectarines, basil and smoked beef – Pigeon, cuttlefish and peas
Upon graduation, Julien trained with starred chefs. He started his apprenticeship at “l’Agape”, a one-star restaurant in Brittany, then joined the brigade of Guy Savoy (3 stars). In 2004, he left for Corsica at the “Cala Rossa“, one-star restaurant too. In 2009, he became Chef of the “Santa Marina”, still in Corsica, where he obtained in 2011 his first star.
Wishing to return to his native region of Brittany, he took over the “Château de Sable” in 2013 and obtained one star in 2016.
Julien has also received various awards, notably in 2009 that of Jeune Espoir one star and in 2014 Young Talent Gault & Millau.
This lover of products can develop his own cuisine mixed with Breton and mediterranean influences.
Since the half part of 2019, Julien decide to begin a new adventure as the Chef of Crillon Le Brave in south of France near to Carpentras.
Actually, Julien is in Brest (Britany) and open new restaurant called Partage.