Julien Allano opens his first restaurant in Luberon
The chef will open his first restaurant in spring 2024 in Bonnieux, in the Luberon region of France. Here's everything you need to know about Julien Allano's future restaurant.
More than a year after his departure from Le Clair de la Plume in Grignan, Julien Allano is back! The chef, who has been working in some of the top establishments in the south of France for the past ten years, is opening his very first restaurant. JU - Maison de cuisine, will welcome its first customers in spring 2024 in Bonnieux, in the heart of the Luberon.
One restaurant, five values
For over a year, the chef has been experimenting with a "pretty journey" to find the ideal location and set up his first restaurant. Taking his time to reflect, he finally stumbled upon "a nugget" in Bonnieux. Housed in a beautiful dry-stone building, Julien Allano intends to work around five values to create a place that is "caring, virtuous, eco-responsible, simple and creative". "This 'charter' will be at the service of the beautiful and the good", assures the new owner of the premises. "I want to go even further, not in terms of performance, but in terms of the direction I want this place to take. It will represent me 100%," he enthuses.
As usual, Julien Allano will be working with local producers to create a coherent menu, and a few dishes have already sprung from the chef's imagination. "Forexample, there will be a filet of ikéjimé trout, matured in salt, with a mushroom compression and fresh herb emulsion, or a dessert based around corn, evoking a childhood memory."The chef is also working on developing his own sugars, made from cereals.
Julien Allano also promises a great customer experience thanks to the installation of an open kitchen, "for maximum transparency and direct communication with each of [his] guests". Contact with the chef will also be fairly exclusive, as JU - Maison de cuisine will feature just 9 tables, plus a 4-person chef's table at the counter. "I also want to set up a rather exceptional cheese experience, directly in the troglodyte cellar, which it will be possible to visit to discover the wines on the menu." Julien Allano is keeping his fingers crossed to welcome his first customers as early as the end of March 2024.
▶ Once the restaurant has opened, you'll soon be able to find the Gault&Millau review on the website.
