Julien MACHET

Chef : 1 restaurant

Presentation

It was in his father's crêperie in the ski resort of La Tania that Julien Machet got his first taste of the restaurant business. "I was washing dishes there and I was hooked," he explains. After obtaining a CAP and several internships, the young chef spent two years in the United States, working in a pastry shop in Connecticut. The experience was fascinating, but the pace was frantic. On his return to France, Julien Machet felt the need to take a break and worked for a while as a carpenter.

"My father was looking for a cook. So I took the job early on. I worked there during the season, but in summer I went off to train elsewhere."In 2000, he became pastry chef at Les Bories, in Gordes (Vaucluse), working alongside Philippe Calandri. "Inwinter, I worked in La Tania, and in summer, in Gordes."It was there that he met Thierry Game, second in command at Jean-Pierre Jacob's gastronomic restaurant Le Bateau Ivre. Through him, he joined the establishment for four consecutive summers. "I held every position, right up to chef rotisseur."

Since then, Julien Machet has taken over the reins of his father's restaurant, Le Farçon. Gault&Millau awarded him 1 toque in 2008, followed by a 2nd in 2010. The chef also created the Chef de Coeur operation, in support of the Savoie Food Bank, took part in season 6 of "Top Chef" and reopened the former Duchy of Savoie, to gain access to more local produce. In 2022, he was awarded the Terroir d'Exception Auvergne-Rhône-Alpes trophy.

I.B.