International
Julien BOSCUS
Chef : 1 restaurant
The son of a pork butcher and a restaurateur, Julien Boscus disregarded his parents' recommendations and threw himself into the restaurant business. He trained at Le Pré Catelan, Paris, with Frédéric Anton, then at L'Espérance, Yonne, under Marc Meneau. In 2002, he joined Gérard Garrigues in Toulouse. "He took me under his wing, and I learned a lot from him."
Two years later, he realized his dream: to enjoy life and English music. But the young chef didn't stop there: he joined Pascal Aussignac's Club Gascon in London for a year.
After that, he contacted his chef. "A few days after my return to France, Gérard Garrigues gave me a number to call: on the other end of the line was Yannick Alléno. A week later, I was in Paris."The adventure lasted three years, before Julien Boscus joined Pierre Gagnaire. "I stayed with Monsieur Gagnaire for five years: three in Paris, at Balzac, and two and a half as chef in Seoul. "
In 2013, he realized:"I couldn't work with any other chef - I'd reached the Holy Grail!"He arrived,"somewhat by chance", at the restaurant Les Climats. He maintains the 2 toques with brio.
Finally, in 2019, he opens his own Parisian restaurant: Origines, in reference to his extensive product sourcing. Gault&Millau immediately awarded him 2 toques, then 3 toques in 2023, as well as the Terroir d'Exception Île-de-France trophy.
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