Julien Allano's good addresses

Based in Bonnieux, in the heart of the Luberon, Julien Allano has turned JU - Maison de Cuisine (3 toques) into a place where precision, naturalness and the Provencal farming spirit meet. True to his committed approach, the chef forges strong links with local producers, whom he readily cites as the true authors of his dishes. Here are his good addresses: those that shape JU's identity every day and nourish his cuisine with instinct, truth and emotion.

Trout from Pisciculture Meyer, L'Isle-sur-la-Sorgue

Since the opening of JU - Maison de Cuisine, trout from the Meyer family has become one of the mainstays of the menu. Julien Allano refers to it as a "signature product", a perfect symbol of his attachment to virtuous breeding. Here, trout are extensively farmed in the cool, running waters of the Sorgue. Meticulous attention to the fish's well-being, reflected in the delicate texture and delicate taste that the chef loves so much. The fish farm also offers processed products.
▶ Where? Pisciculture Meyer, 1021 Route d'Apt, 84800 L'Isle-sur-la-Sorgue

Les Herbes de la Mésange Bleue, in Lauris

The relationship between Julien Allano and Clémentine Vaysse is one of total trust. Every week, the chef buys young shoots, aromatic herbs and flowers from Clémentine, which give rhythm to the restaurant's plant world. Coriander, parsley, chives, mesclun, mint, vervain, geranium rosa, oxalis... Clémentine masters the subtle art of herbs that bring life to dishes, while adding relief, freshness and poetry. Her remarkably consistent productions embody one of the most sensitive aspects of JU cuisine.
▶ Where? Les Herbes de la Mésange Bleue, 335 Chemin du Passeron, 84360 Lauris

Chrislaine Alazard's guinea fowl and lamb at La Roque-d'Anthéron

For meats, Julien Allano relies on the solid, sincere work of Chrislaine Alazard. "She raises lamb, guinea fowl and capons, as well as a little pork," says Julien, whose guinea fowl à la royale has become a classic at his table: a dish where technical precision meets the depth of a magnificently raised product. Her weekly presence and consistency make her an indispensable interlocutor throughout the seasons.
▶ Where? Chrislaine Alazard, quartier silvacane, 13640 La Roque-d'Anthéron

Virgile Bourgue's asparagus, Bonnieux

A committed organic grower, Virgile Bourgue supplies JU with some of the region's finest asparagus. The first shoots of spring often arrive at the chef's home with the emotion of a reunion. He also grows strawberries, onions, butternuts and squash, following the natural rhythm of the seasons. Julien Allano works with all these products, respecting their identity and letting them express themselves in a clear, luminous cuisine.
▶ Where? at markets around Bonnieux

Vegetables from Beau Repos Farm, Goult

at Beau Repos, not only do we produce, but we also sell: a hybrid model that makes the richness of this unmissable address. Here, the chef finds his root vegetables, whose regularity and depth of flavor are essential to sublimate his dishes. The farm also offers dried herbs, dried flowers and a careful selection of products from other local producers. A true resource center for the Maison de Cuisine, where Julien Allano loves to unearth the elements that will nourish the season.
▶ Where? Ferme Beau Repos, 446 A Route de Lacoste, 84220 Goult