Le Chef Julien Boscus

 

Julien Boscus was formed with Pierre Gagnaire and Yannick Alléno. His cuisine, created after many years of experience in France and abroad (London, Seoul) is contemporary and creative. His dishes are full of delicious flavors.

On the lookout for the best products, Julien Boscus only selects producers that fully meet his expectations—natural products of the highest quality. 

A native of France’s Aveyron department and the son of a pork butcher, Julien is from a new generation of thirty-somethings who are now running their own kitchens after 15 years’ experience working alongside the top chefs.

DUBLIN BAY PRAWNS,
Sauteed and seasoned with a Corinthian sauce argan oil, tomato heart, violin zucchini and almond emulsion. 

CHUCK OF BEEF, Seized in Sarawak pepper, humous, summer vegetables, herbs and sesame seed, with Pinot Noir sauce.

LEMON from NICE & KALAMATA OLIVE, Creamy, crunchy cookie with pine nuts, basil sorbet, marzipan and iced black olives mousse

 
Our Chef Julien with part of his team, waiting nervously for the Guide Michelin news...

Our Chef Julien with part of his team, waiting nervously for the Guide Michelin news...

Yep! We've got it !!!! Our first Michelin...

Yep! We've got it !!!! Our first Michelin...