Chef Julien Dumas is a passionate advocate for sustainable fishing and the preservation of pure assets. A part of his mission is to make sure that his dishes replicate 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.
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 huge renovations happened 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 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 handle the method.
Once you departed Lucas Carton you mentioned within the press that you simply have been trying 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 folks 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 take care of 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 cook dinner solely what’s in season so I respect the pure order. I work with a workforce the place all of us share the identical philosophy, however we additionally do respect the visitors on the resort with particular requests and a few conventional dishes. It’s a pleasant feeling to have the workforce 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 workforce in an open idea work space the place the visitors can see the ultimate preparations being finished, however the three issues I’m most happy with are that I like my workforce, I like my producers and I like my visitors. 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?
It is 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 attain a lot extra. He has a stable 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 regionally (every time and the place attainable) 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 artistic, progressive, and eco-friendly chef, take a look at his bio on the Relais & Chateaux web site here.