International
Julien GATILLON
Chef : 1 restaurant
After an internship at the Domaine du Mont d'Arbois in Megève, followed by a second at the Hôtel Royal Riviera in Saint-Jean-Cap-Ferrat, Julien Gatillon landed his first job at the Restaurant l'Hôtel de Ville in Crissier, Switzerland. It was there that he met the man he considers his spiritual father: Benoît Violier.We came from the same region," he says, "and I was very close to him right away, he took me under his wing."After four years and several competitions, the chef took off for a Relais & Châteaux in Quebec. "Four years at this pace when you're 18, it's good training, but it's also tiring," he explains. In 2010, he returned to France, this time to the Hôtel Le Meurice in Paris, as chef de partie. "After a year, I wanted to leave. Yannick Alléno said to me: 'You stay, you become sous-chef at the gastro.' I was 24."
Then, in 2012, he took up his first chef's position at 1920, the Chalets du Mont d'Arbois restaurant in Megève. In 2016, Gault&Millau awarded him the Grand de Demain trophy. He subsequently became executive chef of the estate and managed the opening of 1920 when it moved to the Four Seasons in Megève."It was a huge springboard, I had the chance to grow at the same time as we were growing the house."
Since December 2020, Julien Gatillon and his partner Sonia Torland have opened the Megevan restaurant Nous. Here, no staff, the chef offers a bespoke menu or 7-course signature menu for his single table of two to twelve customers. The reason? "I wanted toget back to basics."This concept, which breaks the codes of the gastronomic restaurant, intrigues many. "One chef said to me: you've done what we all dream of doing", he confides.
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