International
Julien POISOT
Looking back at Julien Poisot's career, it's easy to speak of a transmission. Indeed, his father, a chef in Paris, used to take him with him to Rungis on Wednesdays and during the vacations. "Sitting on the kitchen counter, I'd watch the team at work. Our family runs a bakery that celebrates its 100th anniversary this year in Burgundy, not far from Bernard Loiseau's restaurant."
So it was only natural for him to follow an apprenticeship in the kitchen. "My apprenticeship master was Jean-Alain Poitevin, who was working at the Hôtel de la Poste, opposite Bernard Loiseau's restaurant."Nine years later, in 2009, Julien Poisot joined... the Bernard Loiseau Group. For three years, he worked at Tante Louise, one of the famous chef's Parisian addresses. "I took it as a challenge, that of a young chef from the provinces moving up to Paris, and it was a superb experience."
With the birth of his first child, the chef decided to move back to the regions and joined Patrick Bertron, Bernard Loiseau's successor, at La Côte d'Or restaurant in Saulieu, as his assistant. In 2014, Julien Poisot left Burgundy for the Lot and took up the post of chef at Château de Mercuès. Here, he offers traditional classic cuisine and immediately wins 2 toques, followed by a 3rd in 2019, and then, in 2020, the Grand de Demain Gault&Millau trophy.
F.H.
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