Julien BINZ

It was in Artzenheim, close to the Rhine and the border between the two Alsatian départements, that Gault&Millau and Julien Binz first met. At the age of 34, he won his first title. "I learned about it by chance while reading the newspaper. I saw that Julien Binz had been awarded the title of Jeune Talent by Gault&Millau. That 's my name, " I exclaimed .

Back to the roots in Ammerschwihr

At the time, we spotted this frail young man, who seemed as determined as he was discreet. Originally from Phalsbourg, where Georges-Victor Schmitt's famous Au Soldat de l'An II table was set up - no doubt an omen - Julien turned to cooking somewhat by chance. After training with Didier Oudill, Michel Guérard's first lieutenant , Julien travelled the Alsace region's greatrestaurants: Haeberlin, Gaertner and Westermannwere his masters, and the pupil learned quickly. He found himself chef at the Auberge d'Artzenheim before, a few years later, taking charge of the kitchens at the prestigiousRendez-vous de Chasse, a brilliant bourgeois restaurant located opposite the Colmar train station. "At the time, I was working at Château d'Isenbourg, and Philippe Bohrer, who had just bought the Crocodile, asked me to help out. It was then that I met Émile Jung, the legendary chef, who introduced me to Richard Riehm, the owner of Le Bristol. He offered me the position of chef at theRendez-vousde Chasse." Over the next five years , Julienbuilt on this experience, earning the new title ofEspoir Gault&Millau and a third toque .

He is now developing his personality and looking forward to a new challenge with his partner Sandrine Kauffer, founder of the newspaper Les Nouvelles Gastronomiques. The couple plan to settle down. They chose Ammerschwihr, a few kilometers from Colmar, a gastronomically illustrious town with the Aux Armes de France restaurant run by Philippe Gaertner , where Julien had already worked. It's to this same town that he now intendsto return by taking over an already well-known restaurant, À l'Arbre Vert, where he has every intention of writing his own story. "Perhaps we could have moved in sooner, but things happen when they happen and when the time is right," says Julien philosophically.

A well-deserved Gault&Millau d'Or

In 2015,Julien Binz was awarded the Dotation Gault&Millau, designed for young people with a full head of steam, and who, like him, possess talent and ambition.

Now,with this Gault&Millau d'or, Julien Binz completes his tenth year at Ammerschwihr. Our investigations are formal, and the scores prove it: at this level of mastery, the ascent is verygradual. The 16/20 mark clearly shows that the chef still has a lot to say in this loyal and respectful cuisine, rooted in its terroir , but just as open to distant products. Sandrine and Julien Binz can be proud of theirgrowing business:"In ten years, we've gone from five to eighteen employees. This year, we recruited a talented young sommelier from Olivier Nasti, and we're publishing a bookat the end of the year to celebrate the restaurant's tenth anniversary."