International
Julien Roucheteau's good addresses
Julien Roucheteau, chef of the Restaurant des Rois at La Réserve de Beaulieu, reveals his five top picks for bread, meat and honey.
In the Gault&Millau 2023, Julien Roucheteau has joined the exclusive club of "Tables de Prestige" with Le Restaurant des Rois, nestled in the heart of La Réserve de Beaulieu. It's here, thanks to the many producers and artisans of the Nice region, that the chef, who arrived in 2019, creates his menu, oscillating between delicate, refined dishes and gourmet proposals. So it's with great pleasure that Julien Roucheteau gives us five addresses to discover where you can buy quality bread, honey or even saffron.
Mama Baker bakery, Nice
This first address was not discovered directly by Julien Roucheteau, but by his daughter. "One of her former teachers used to work there at weekends. So it was she who told us about it", explains the chef. Here, the breads are baked with organic stone flours, PDO butter and homemade sourdough, which gives them a beautiful growth and an airy crumb. "These are breads that don't hurt your tummy! They also make really big American-style cookies and great sandwich breads, like pain de mie and pan bagnat."
- Where? Mama Baker, 13 rue de Lépante, 06000 Nice.
- www.instagram.com/mamabakernice
Honey from Ruchers des Oliviers, in Sospel
For this address, "you'll have to hurry, as it's closing its doors at the end of the year. They're retiring," laments Julien Roucheteau, who "invites everyone to go and raid them during these last few months of business." "I've been working with them since I moved to Beaulieu-sur-Mer, and they have great products, which can also be ordered online."
- Where to find us Les Ruchers des Oliviers, 1535 Route du Moulinet, 06380 Sospel
- www.lesruchersdesoliviers.com
La cabane à Safran, in Venanson
"Mélanie was one of the first producers I met when I arrived in the region. I visited her farm and even picked saffron to understand what it was, why it was so expensive, and I understood the painstaking work behind it", says Julien Roucheteau. Mélanie then established contact between the chef and other producers in the region to help him build his network. "My history with producers began thanks to her," he admits.
- Where? La cabane à safran, 294 route des Granges, 06450 Venanson.
- www.lacabaneasafran.fr
Ceramics by Agnès Sandahl, Vallauris
Agnès Sandahl is a multi-talented artist who works in sculpture, painting and design. If Julien Roucheteau is interested in her work, it's mainly because she's also a ceramist. "This winter, we'll be working with her to sign a plate for the restaurant," explains the chef. "She also has a gallery open to the public, which is really worth a look.
- Where to find us Galerie Agnès Sandahl, 65 bis avenue Georges Clemenceau, 06220 Vallauris
- www.galerie-agnes-sandahl.com
La Boucherie Philippe Leto, in Nice
Julien Roucheteau comes from a family of butchers. "My father and brother are butchers, so it's a trade I'm very sensitive to," explains the chef, who found his happiness at Boucherie Philippe Leto. "He's a lover of meat and show animals. He has a small store with exceptional meats at reasonable prices. What's more, he has a very interesting approach because he waits until the meats are perfect before selling them. That's the little extra!"
- Where to find us Boucherie-charcuterie Philippe Leto, 64 avenue Cap-de-Croix, 06100 Nice
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