Chef Julien Dumas is a passionate advocate for sustainable fishing and the preservation of pure sources. A part of his mission is to make sure that his dishes replicate the spirit of the merchandise and the producers that plant, sow, decide, collect and transport the objects to his restaurant, Bellefeuille, within the coronary heart of the 16th arrondissement of Paris on the Saint James Resort, a Relais & Chateaux property.
For years he was spearheading the sustainability initiatives at Restaurant Lucas Carton, however now that Chef Julien is in sole cost of his personal future he’s making the dedication to complete new ranges. I popped in to see how he’s adjusting to his autonomy and provides him an opportunity to catch me up on what’s new for the reason that large renovations occurred at Saint James.
Right here’s a peek into my critical, however mild and breezy dialog with Michelin-star Julien Dumas.
How did you come to be an eco-friendly chef? Is it taught in cooking faculty or did you come by it naturally?
I’ve at all times had a ardour for the ocean, each the fish and the seaweeds and herbs so it’s pure to care for the method.
While you departed Lucas Carton you mentioned within the press that you just had been trying ahead to a “free kitchen” – what does that imply to you?
Lucas Carton is a narrative with a protracted historical past with well-known cooks who had been doing dishes that folks count on to be served out of fond traditions. The restaurant is understood for its specialties paired with wines and it’s fairly intense. For me, it was tough to take care of the legacy whereas additionally trying to the longer term. Our kitchen right here at Bellefeuille is popping on nature. I’m free to discover new merchandise and flavors and to prepare dinner solely what’s in season so I respect the pure order. I work with a group the place all of us share the identical philosophy, however we additionally do respect the company on the resort with particular requests and a few conventional dishes. It’s a pleasant feeling to have the group make lovely meals that’s eco-friendly too.
What do you’re keen on most about being at Saint James?
I’ve the liberty to work with my group in an open idea work space the place the company can see the ultimate preparations being completed, however the three issues I’m most happy with are that I like my group, I like my producers and I like my company. We’re additionally rising a lot of the produce in an offsite property with plans to develop an increasing number of.
If you’re stranded on a abandoned island, what three objects are important for you?
This can be a tough query. Tomatoes, compte cheese, and wine. I can catch fish, proper?
Definitely deserving of his one Michelin star, I can see that Chef Julien goes to realize a lot extra. He has a strong mission to teach the general public on sustainability however doesn’t shove it down patrons’ throats. He subtly wins over their style buds with tasty dishes created from merchandise sourced regionally (every time and the place doable) which might be solely served on the peak of perfection of their correct season. Chef Julien lets the pure colours and flavors do the speaking and everyone seems to be listening!
To study extra about this inventive, revolutionary, and eco-friendly chef, take a look at his bio on the Relais & Chateaux web site right here.
