Julien ROUCHETEAU

Chef : Le Restaurant des Rois - La Réserve de Beaulieu A recipient of the “Meilleur Ouvrier de France” award, Julien Roucheteau has been at the helm of the kitchens at La Réserve de Beaulieu—including the Restaurant des Rois (4 toques)—since 2019, after previously running the kitchen at the Lancaster in Paris.

Presentation

“In high school, I wanted to be a veterinarian. I was a good student, but I was fed up with school. ” The son of a butcher and the grandson of farmers from Le Mans, Julien Roucheteau ultimately chose cooking, a decision reinforced by his apprenticeship at the Maison de l’Aubrac. “The discipline—that military yet festive aspect—really appealed to me. ” After graduating at the top of his class from Ferrandi, he went on to earn a vocational diploma through a work-study program at the Senate. “ I was surrounded by Meilleurs Ouvriers de France; I told myself that one day, I’d earn that blue collar.”

From the George V to the Lancaster, working with Michel Troisgros

In 2000, he joined Philippe Legendre’s kitchen at Le Cinq at the George V, then three years later moved to La Table du Lancaster, working under Michel Troisgros, where he rose from chef de partie to sous-chef. “ I was 24; I didn’t feel ready yet—I hadn’t seen enough of the world.” He spent six months working for Jean Chauvel at Les Magnolias, then in 2006 landed his first head chef position at Le Diapason, the restaurant at the Terrass’ Hotel. In 2008, he returned to the Lancaster. “ Three years after I arrived, Mr. Troisgros offered me the chance to take over the restaurant.” He became its chef in 2012.

Blue Collar, Then the Mediterranean

In 2013, he won the President of the Republic’s culinary challenge, followed by the Zepter Prize. After a first attempt at the Meilleur Ouvrier de France competition in 2015, he earned the prestigious “col bleu” on his second try, while working at La Scène Thélème in the^17th arrondissement. Since September 2019, he has overseen all dining operations at La Réserve de Beaulieu, located between Nice and Monaco. At the Restaurant des Rois (4 toques), he creates a Mediterranean cuisine full of light and color, highlighting the region’s natural acids and local ingredients.