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THE FIRST TABLE OF JULIEN BOSCUS WILL OPEN AT THE RETURN
After a successful career in gourmet restaurants and being chef of the restaurant Les Climats * where he obtained a Michelin star, the chef Julien Boscus takes off by opening his first gourmet table to his image: a warm and welcoming place, where the cuisine takes on a new dimension, combining beautiful products and high technique, in a relaxed spirit. First plates in September in a haven just a few steps from the Parisian golden triangle.
Discreet and hardworking, Julien Boscus offers a generous and neat cuisine, full of common sense, respectful of the seasons and products. For this son of Aveyron restaurateur and butcher, now is the time to write a new page: his own. Those who worked haute cuisine with Yannick Alléno at Meurice or Pierre Gagnaire in Paris and Seoul, will now compose their own score.
For him, no signature dishes but seasons dishes, respectful of men who strive to produce the best, that the chef likes to magnify. Products sourced live, or with very few intermediates: Origins - as obvious.
In her restaurant designed by the architect Caroline Tissier, a refined and warm spirit tends to welcome guests. No tablecloths, but comfortable banquettes, a glazed kitchen way workshop, a benevolent and rigorous service, neat plates that do not deny the fundamentals of French cuisine: the new gourmet restaurant, elegant and casual was born.
Julien surrounds himself in this adventure of Thibault Souchon, co-founder and partner, met in Seoul, who will also compose the wine list with its 150 references. Together, they will be keen to work with a young, dynamic and ambitious team to give a new vision of high gastronomy.
Modern French Cuisine
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