The kitchen chef
Julien Montassié trained under Michel Troisgros, Gilles Goujon and Laurent Lemal took over the kettles of the restaurant « La Coopérative Riberach » in January 2020.
Previously Head Chef at Host and Vinum, he was also Laurent Lemal's right-hand man for three years in the kitchens of the Domaine Riberach.
For Julien, it's a real return to the roots, literally and figuratively!
Combining technique and simplicity, accuracy and precision, modernity and tradition,
Contemplating nature, exploring it, understanding it.
Rediscovering the meaning of the product, working it, respecting it, magnifying it, while making sure you never lose the notion of sharing!
In this terroir where he draws his roots, he is inspired by the women and men who work it with humanity and minimalism. Between land and sea, in this sun-drenched and partly unspoiled natural environment, Julien reinvents a sensory game of forgotten flavours, combining the expected with the improbable.
A succession of impressionist paintings animated with vegetal touches, a return to the origins on the tracks of the snail.