Chef Julien Gatillon takes the culinary reins at Saint-Nicolas in Megève
Julien Gatillon continues to expand his business in Megève by creating the menu for the fine-dining restaurant Le Saint-Nicolas, located within the Au Coin du Feu hotel. This new collaboration marks an important milestone in his career as an entrepreneur.
A new chapter is beginning in Julien Gatillon’s career. Already at the helm of three iconic restaurants in Megève, the chef is now taking on the role of culinary director at the fine-dining restaurant Le Saint-Nicolas (3 toques), located within the Au Coin du Feu hotel. While continuing to develop his restaurants NOUS, VOUS (2 toques) and ANATA (1 toque), he will bring his expertise to this establishment to breathe new life into its culinary identity.
A Comprehensive Approach
This collaboration goes beyond simply creating a new menu. Working alongside Executive Chef Jean-Baptiste Doualan, former sous chef to Julien Gatillon at 1920, the chef will oversee the entire culinary project: selecting ingredients, developing menus, structuring the offerings, training the teams, and defining a sustainable culinary signature.
The goal is to further establish Le Saint-Nicolas as one of Megève’s must-visit restaurants by offering contemporary French cuisine that is accessible and generous. Seasonal ingredients take center stage in dishes that highlight Arctic char, Poitou pigeon, and Breton lobster as well as the vegetables and herbs of the season. The restaurant will also offer a tasting menu called “Partage,” designed to be shared by all guests at the same table in a spirit of conviviality.
Through this new collaboration, the chef reaffirms the evolution of his career toward culinary consulting. While continuing to develop his own restaurants, he now works with establishments that share his vision of a discerning, authentic, and ingredient-focused gastronomy.
