Eco-Pleasant Chef Julien Dumas

Eco-Pleasant Chef Julien Dumas

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 mirror the spirit of the merchandise and the producers that plant, sow, choose, collect and transport the objects to his restaurant, Bellefeuille, within the coronary heart of the 16th arrondissement of Paris on the Saint James Hotel, a Relais & Chateaux property.

Dish made by Chef Julien Dumas

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 because the huge renovations befell at Saint James.

Right here’s a peek into my severe, however gentle and breezy dialog with Michelin-star Julien Dumas.

How did you come to be an eco-friendly chef? Is it taught in cooking college 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.

If you departed Lucas Carton you mentioned within the press that you just have been wanting ahead to a “free kitchen” – what does that imply to you?

Lucas Carton is a narrative with an extended historical past with well-known cooks who have been doing dishes that individuals anticipate to be served out of fond traditions. The restaurant is thought for its specialties paired with wines and it’s fairly intense. For me, it was tough to keep up the legacy whereas additionally trying to the long run. 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 staff the place all of us share the identical philosophy, however we additionally do respect the friends on the resort with particular requests and a few conventional dishes. It’s a pleasant feeling to have the staff make lovely meals that’s eco-friendly too. 

What do you like most about being at Saint James?

I’ve the liberty to work with my staff in an open idea work space the place the friends can see the ultimate preparations being accomplished, however the three issues I’m most happy with are that I really like my staff, I really like my producers and I really like my friends. We’re additionally rising a lot of the produce in an offsite property with plans to develop increasingly.

In case you are stranded on a abandoned island, what three objects are important for you?

It is a tough query. Tomatoes, compte cheese, and wine. I can catch fish, proper? 

Actually deserving of his one Michelin star, I can see that Chef Julien goes to realize a lot extra. He has a strong mission to coach 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 domestically (each time and the place potential) which are 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 be taught extra about this inventive, progressive, and eco-friendly chef, take a look at his bio on the Relais & Chateaux web site here.

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Priscilla Pilon travels the world however is an admitted Paris addict. She started her profession as a meals/journey author and photographer by means of her personal private journeys and her time spent residing and dealing overseas. A real journey chameleon, she will discover herself snowboarding within the French Alps at some point and snorkeling within the British Virgin Islands the following. A spouse and mom of two grown boys, Priscilla sees journey as artwork – a clean canvas the place distinctive inns and experiences paint priceless photos. Born and raised on the South Shore of Boston, she now splits her time between Newport, Rhode Island, Key Largo, Florida, and Boston’s North Finish. She is an avid photographer, sailor (Oyster 54), tennis participant, skier, foodie, and beginner sommelier.


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