Julien BOSCUS

Chef : 1 restaurant

Presentation

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.

I.B.

Biography & Awards

1981 Naissance à Saint-Cyprien-sur-Dourdou

2002 Gérard Garrigues, à Toulouse

2005 Chef de partie au Meurice, à Paris, auprès de Yannick Alléno

2008 Chef de partie au Restaurant Pierre Gagnaire – Hôtel Balzac, à Paris

2010 Chef du Lotte Hôtel Seoul de Pierre Gagnaire, à Séoul

2013 Chef des Climats, à Paris

2019 Ouverture de son restaurant Origines, à Paris

2021 Trophée Terroir d'Exception