Julien ALLANO
Chef : 1 restaurant After working at La Mirande and Clair de la Plume, Julien Allano opened his first restaurant, Ju - Maison de Cuisine, in Bonnieux.Though deeply attached to his native Vaucluse, Julien Allano has fond memories of his teenage years spent in a small village in Aveyron, where his mother ran a small grocery store. "Admittedly, it wasn't necessarily the ideal place for any young boy, but the fact that I regularly helped my mother in her shop, in contact with customers, helped me mature and gain self-confidence.I loved that period. "
Michel Truchon, a chef mentor
At the end of the third year of secondary school, Julien Allano enrolled at the Villefranche-de-Rouergue hotel school, where he obtained a BEP (vocational training certificate), before embarking on a bac pro (vocational training certificate) , without any real conviction. "I had fond memories of an internship with Michel Truchon in Villefranche-de-Rouergue.I left school and joined Michel Truchon as a commis, where I learned a lot about respecting produce and the seasons. "
The young chef wanted to return to his native Vaucluse - the "South", as he calls it, as opposed to Aveyron - and set up in Vaison-la-Romaineas second at Le Bateleur, a small traditional restaurant. After an initial stint as chef de partie at La Mirande, Julien Allano was offered the position of chef at the legendary Avignon restaurant at the age of just 25. He stayed there for three years, then moved on quickly to the Palm Beach in Ajaccio, then to the Moulin à Huile inVaison-la-Romaine - "alongside the great chef Robert Bardot, who was at the end of his career at the time " - before joining the Clair de la Plume in Grignan: "A big house, with several catering outlets, where I was to spend almost ten years. "
A tribute to Provencal products
at the age of 40, a need forindependence was felt. it was now or never," explains the creator of Ju - Maison de Cuisine. I was looking for a restaurant to sell, andI fell in love with this house, its stones and this magnificent vaulted room in which I've installed my cheese cellar and where I invite my customers to come and compose their own platter. " Julien Allano does what he loves here, working hard alongside his small team, paying homage to the local terroir and the best producers in a cuisine that is both personal and committed. Gault&Millau rewarded this commitment with 3 toques and theTerroir d'Exception PACA 2025trophy.
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