Claude BROUSSARD

Chef : 1 restaurant A native of Pauillac who trained under Jacques Le Divellec and Marc Meneau, Claude Broussard has been running the Saint-Julien winery in Saint-Julien-de-Beychevelle, in the heart of the Médoc wine region, for thirty years.

Presentation

Claude Broussard is a local, born in Pauillac, the neighboring village—or almost. His training at the Talence Culinary Institute under Michel Baleau instilled in him the fundamentals of ingredient-driven cooking, a philosophy he has never abandoned. He then moved to Paris to rub shoulders with the greats: Jacques Le Divellec at his legendary restaurant in the 7th arrondissement, François Clerc, who at the time boasted a magnificent 18/20 rating in Maisons-Laffitte (La Vieille Fontaine), and Marc Meneau, the genius of Vézelay, one of our Chefs of the Year.

The Return to the Médoc and the Creation of Le Saint-Julien

In his early thirties, Claude Broussard returned to his native Médoc and opened Le Saint-Julien in 1996. Thirty years later, this chef with a solid background has lost none of his eloquence or his passion for cooking, which he says has been a part of him since he started middle school.

Fish, meat, and offal amidst the châteaux of the Médoc

In his beautiful stone building, located not far from the Blaye ferry landing, amidst the luxurious châteaux of the Médoc, he offers the finest fish and the most exquisite meats; he prepares offal like no one else, remaining true to the ingredient-driven cuisine he learned from the very beginning in Talence.