Julien BINZ

Chef : 1 restaurant

Presentation

With his warm Eastern accent, Julien Binz explains, quite simply, that the reason he went to hotel school was to follow his best friend at the time! A happy coincidence, therefore, which didn't please his parents. In an attempt to change his mind, his father sent him on an internship at a notoriously difficult establishment: Pain, Adour et Fantaisie, run by Didier Oudill, in Grenade-sur-l'Adour. "We worked 7 days a week, from 7 a.m. to 1 a.m., and I loved it!"

Julien Binz then trained exclusively in Alsace: Les Armes de France, in Ammerschwihr, Le Buerehiesel, in Strasbourg (19/20 in Gault&Millau at the time), where he stayed for five years. "I started again as a clerk there, but I quickly climbed the ladder," he explains. During his military service, he had the opportunity to join Paul Haeberlin at L'Auberge de l'Ill, in Illhaeusern. "The chef, who had connections with the Ministry of Defense, used his connections to shorten my military service! I was there for five years."

After a few more experiences in Alsace, his meeting with Émile Jung, the emblematic chef of Le Crocodile in Strasbourg, proved decisive:"There's no such thing as a chef without a kitchen,"Émile Jung told him. After a final engagement at the Rendez-Vous de Chasse in Colmar, Julien Binz finally took the plunge and, in 2015, with the help of the Gault&Millau Endowment, opened Restaurant Julien Binz in Ammerschwihr, the village of his beginnings. The Guide Jaune immediately awarded him a 15/20 rating and 3 toques.

F.H.

Biography & Awards

1972 Naissance à Phalsbourg

1992 Rencontre avec Antoine Westermann, au Buerehiesel, à Strasbourg

2006 Jeune Talent de l'Année

2013 Trophée Espoir

2015 Dotation Gault&Millau pour l’ouverture du Restaurant Julien Binz, à Ammerschwihr

2016 Trophée Excellence