Julie FOUILLADE

Chef : 1 restaurant

Presentation

"My dad is a winegrower in Chinon; I decided to become a sommelier" CAP, BEP, brevet pro service, bac pro cuisine, brevet pro sommellerie... Julie Fouillade's CV is full! The young woman began her career with Pierre Koniecko, at the Auberge de l'Ile on L'Île-Bouchard (Touraine). She then went on to work at the Grand Hôtel du Lion D'Or, in Romorantin-Lanthenay (Loir-et-Cher), " where I learned rigor ". During her professional sommelier diploma, she worked at the L'Ambassade restaurant in Béziers, where she met her future husband, Jérôme Fouillade, then a restaurant manager.

In 2005, she decided to come and help out in the dining room at Auberge Lou Bourdié, in Bach (Lot), in the home of her husband's aunt, Monique Valette. " It was love at first sight for the inn, the place... I couldn't see myself anywhere else. At the end of the summer, she announced to her husband that she was moving in.

"Monique and I worked together for fifteen years. Her children didn't want to take over the restaurant, so I suggested to her that it should be me" But if there's a change of owner, there's no question of changing the formula! "We didn't want a chef, so I worked in the kitchen for three years, letting Monique teach me how to make stuffed chicken, sweetbreads, sauce financiè re....That 's how, since 2019, Julie Fouillade has taken over the inn, just as Monique had done with her grandmother. " It's a succession of women in the kitchen ", says Julie Fouillade. Their work has been rewarded with the Terroir d'Exception Gault&Millau Occitanie 2023 trophy.

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