Chef Julien Roucheteau’s green actions
Julien Roucheteau, the celebrated two-star chef at the “Lancaster” in Paris and Meilleur Ouvrier de France. His arrival at the “Reserve” in Beaulieu in 2019 marks a decisive turning point in his life. Alongside Nicole and Jean-Claude Delion, owners of this mythical establishment, nothing is impossible for them.
Trained by Philippe Legendre in the kitchens of the “George V” and by Michel Troigros at the “Lancaster”, Julien Roucheteau is one of the great rising stars of French gastronomy.
A story like no other
The emblematic “Réserve de Beaulieu”, in Beaulieu-sur-Mer, is one of the 400 exceptional hotels in the world that belong to the prestigious “The Leadings Hotels of the World”. Owned by Jean Claude and Nicole Delion, who have recently undertaken major improvements, the hotel has become the quintessential prestige hotel on the shores of the Rivera, appreciated by a very demanding national and international clientele.
Since the second half of 2019, they have chosen the 2018 M.O.F. Julien Roucheteau to run the kitchens. Great three-starred chefs have marked the career path of this young 40-year-old, starting with Philippe Legendre at Georges V. Michel Troisgros, consultant to the Lancaster Hotel on rue de Ponthieu in Paris, will bring him in as chef. In 2015, he will be awarded two stars. It is thus the same objective that he has set himself, and this one against all odds.
A chef who is above all eco-responsible
This fastidious and perfectionist culinary artist, surrounded by a solid team, wants to be entirely in phase with the surrounding nature, whose seasonality is the corollary. His professional conscience having been awakened early on to environmental problems, he strives to put into practice ethics and sustainability in the exercise of his profession.
He makes it his duty, for both marine and land products, to go as close as possible to fishermen as well as producers of fruits and vegetables, free-range poultry, butter, farm milk and meat, all of whom are adept at biodiversity. He has thus selected those who respect to the letter the deontology of grazing that they know how to understand and manage. By taking care of their livestock, whose alternative diets are not harmful to their health, they offer their customers top quality meat.
For Julien Roucheteau, the rigorous management of all waste is a very ecological approach. He sets an example with the vegetables he works with. In order to throw away as little as possible, he integrates their trimmings in multiple recipes for both customers and staff meals. They are also the basis for sauces and herbs. He likes to make infusions from them after drying them. In his ecological world, the choice of the composition of the detergents and disinfectants used in the equipment around him is essential, as is that of plastic objects, which must be banned, except for those that are biodegradable or recyclable.
With such intelligent, simple and efficient ecological practices, Julien Roucheteau wants to be one of the links, like other of his peers, of a part of a chain that respects the Planet and it is all to their credit.
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