Julien Allano brings Bonnieux to life with four new gourmet addresses

in Bonnieux, spring doesn't just bring flowers: it also brings four new addresses signed by Julien Allano, chef at the helm of Ju - Maison de Cuisine, his restaurant already awarded 3 toques by Gault&Millau. One year after settling in this perched Luberon village, the chef has developed a 360° culinary vision, rooted in the region and designed to suit all appetites.

Bistro, ice cream parlour, grocery store, bakery

In this picture-postcard village, the chef doesn't just seduce food lovers. He has taken over the streets of the old town center with a simple ambition: to reenchant everyday life with a shared, local, accessible cuisine. In Place Carnot, he opened Goût Bistrot in an old village restaurant, a rustic and generous table where "the history of sauce" is celebrated: roast guinea fowl, walnut pesto, cream of morel mushroom soup or gnocchi au gratin with Parmesan cheese sit alongside homemade bugnes, served with chantilly, chocolate cream and speculoos slivers. Here, the dishes are straightforward, the cooking masterful and the nods to the terroir numerous.

a few metres away, Goût - une histoire de glaces takes over the field of freshness and sweet pleasure. In this old-fashioned ice cream parlour, cups are king. Made with Pierre Chauvet's artisanal ice creams from the Drôme region, using farm milk and seasonal fruit, they cultivate the art of the generous dessert: salted butter caramel and crunchy hazelnuts for gourmandise lovers, cherry sorbet, vanilla, thyme crumble and whipped cream for fans of local freshness with the Bonnieulaise, an icy nod to the village.

But Allano's project is not limited to the restaurant trade. It also extends to raw produce and everyday pleasures. a stone's throw from his gastronomic establishment, he inaugurates JU-l'Épicerie, an intimate boutique dedicated to the flavours of the South-East. Olive oils, vinegars, homemade chocolates, products from local artisans such as Aix & Terra and Monsieur Lauzier: the chef shares his favorites, extending the culinary experience right into visitors' kitchens.

Finally, he has teamed up with baker David Andria to create Du Pain et des Miettes. Behind this mischievous name lies a real desire: to put the traditional bakery back at the heart of the village, with sourdough breads made from forgotten flours, focaccias to share, viennoiseries and a range of other delicacies. and sweets from another era - like the famous brioche peaches, topped with custard and rolled in sugar.

Underlying this quartet of addresses is a single philosophy: to celebrate the product, promote know-how and deeply anchor cuisine in local life. With these openings, Julien Allano is weaving a gourmet network on the scale of a village, creating a coherent, generous and sunny experience. It's a project in his own image, a blend of high standards, terroir and conviviality.