Enthusiastic approach to challenge, ambitious and hardworking chef who is striving to build a career in the culinary world. My cuisine is a reflection of my life and travels, classical and progressive French cuisine with a Mediterranean, Middle east influence and also a passion of Asian fusion and healthy conscious food. Strong sense of respect and integrity as well as respect and interest for others. My competences include self-confidence, willingness to learn and feeling comfortable with coordinating change. Strong customer service skills and the ability to operate with a high level clients.

For me, cooking is...

an art . an unlimited inspiration .

I learned to cook at...

My first teacher is my mum , my mentor is Tony Lestienne , Michelin star chef . My background is the result of my working places around the world .

A cooking secret...

To be attentive to the client request , efficient adaptivity in selecting the most amazing products on the market and create the best memories .

My menus

The crab from A to Z

STARTER

All inclusive

Crab cocktail , piquillos pepper, lightly seasoned crab meet , and curry oyster foam

FIRST COURSE

All inclusive

Shortbread parmesan crust Parmigiano regianno 18 months aged on a bed of crab brandade served with fresh herbs salad and sweet potato aioli

MAIN COURSE

All inclusive

Swimmed crab claims and squid in fresh home-made bisque stock, steam potatoes fondants and tiny chopped coriander

DESSERT

All inclusive

Crab soufflé and confit lemon zest

South american festival taste

STARTER

All inclusive

Nachos and guaccamole , tomato salsa , sour cream

FIRST COURSE

All inclusive

Peruvian salad , triple quinoa mix with smoked salmon et fresh herbs

MAIN COURSE

All inclusive

Chiken turkey quesadillas and chimichurri sauce

DESSERT

All inclusive

Torta Tres Leches , biscuit soak in 3 milks ways , passion fruits granité

Bangkok food trip

STARTER

All inclusive

Chicken skewers Thai peanuts sauce

FIRST COURSE

All inclusive

Tuna tataki , confit ginger and roasted sésames

MAIN COURSE

All inclusive

Crying tiger rumsteck and Thai vegetables steam

DESSERT

All inclusive

Coconut rice milk with mango noodles

French flavours as if you are there

STARTER

All inclusive

Mini "love tomato " In France we make it with red apples and we call it : " pomme d'amour "lovers bites and share it togheter . Honey caramel and roasted hazelnuts on a skewer .Sharing concept

FIRST COURSE

All inclusive

Brie cheese stuffed with truffle paste and "paner" (coat) in bread crumbs then deep-fried accompagned with a green leaf salad and pomegranate dressing

MAIN COURSE

All inclusive

Charolais beef tartar , hand cut and his condiments , traditional French fries

DESSERT

All inclusive

Corsican inimitable lemon fiadone with brucciu creamy cheese

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Chef Julien's reviews

4.92

•

3 services

Very professional

This Chef is truly amazing. I only go to fine dine restaurants and this Chef cooked us the best dishes ever! Better than any restaurant I’ve ever been to Words just can’t describe how delicious the food was Also the Chef is a very good listener and was very patient with me, he offered me a menu that 100% fitted my preferences. He’s very polite and professional. My kitchen is small and restricted, yet he managed to present us the best dishes ever Good bless him