Chef Julien Poisot, one-starred in the Michelin Guide 2017, has a passion for ‘terroir’ plus the talent for choosing the best produce and creating innovative dishes. He says: "My cooking is instinctive. Above all I transform produce to allow it to express its quintessential nature and enhance it visually in a natural way."
Julien Poisot began working as a chef at the age of 23 at La Manufacture, a restaurant created for Hôtel Le Colbert in Châteauroux. Then came six years with Bernard Loiseau, at Tante Louise in Paris and as the assistant to Patrick Bertron at the Relais Bernard Loiseau 3 Macarons Michelin at Saulieu in Burgundy. He has won many prizes, including 2nd prize at Toques d’Or Internationales in 2006 and best Young Chef (Chef Espoir) of the year from Chef Magazine in 2010. In 2017, Julien Poisot obtain one star in the Guide Michelin.
