Julien AYRAL

Chef : 1 restaurant

Presentation

Before becoming a chef, Julien Ayral worked as an electromechanic in a factory, but an injury prevented him from continuing. After obtaining a CAP BEP, he joined Jean-François Debladis at Le Parvis restaurant in Niort. "He gave me a taste for the job," he explains. In 2010, he moved to the semi-gastronomic restaurant Plaisir des Sens, also in Niort. After that, the chef tried his hand at various types of catering in La Rochelle: the Mamie Bigoude concept crêperie, the École des Douanes cafeteria and the Brasserie des Dames.

In 2017, he entered the gastronomic restaurant La Suite as second-in-command to MOF Johan Leclerre. A year later, he became executive chef at Bella Donna, the same chef's semi-gastronomic Italian restaurant."It was very tough, but it forged me."

At the end of 2019, he and his wife Victoria came across an offer to take over an inn in Malbo, a small village in the Cantal region of France. In March 2020, they opened La Femme du Barbu. Covid obliged them to close immediately:"In the morning, we opened, and in the evening it was all over..."The only restaurant within a 50 km radius, the takeaway formula was a huge success. In 2022, Julien Ayral was crowned Jeune Talent Gault&Millau and included in the selection of book 109 - Le Sang neuf de la gastronomie française.

I.B.

Its restaurants

Open

11.5/20
Gourmet Restaurant

La Femme du Barbu

Address 15500 VIEILLESPESSE

Chef Julien Ayral

Cooking French

Its recipes

Starter

Pan-fried foie gras with orange

Julien Ayral's challenge is to combine comfort and pep. The chef of La Femme du Barbu offers us pan-fried foie gras with orange and a "gastrique" sauce.

More information

Chef Julien AYRAL

Restaurant La Femme du Barbu
15500 VIEILLESPESSE