At 31 years of age, Executive Chef Julien Lucas takes orders for the various kitchens at the Auberge du Jeu de Paume. He is in charge of the gourmet “La Table du Connétable” restaurant, the chic “le Jardin d’Hiver” bistro, room service orders and receptions held at this Relais & Châteaux located in the Domaine de Chantilly. Julien Lucas’ desire is to seek his greatest inspiration from the local terroir, which he admits to truly falling in love with. He’s committed to perpetuating a certain French style of living.
Originally from a village near Sarreguemines, this son of a restauranteur has been immersed since early childhood in an environment filled with quality products and bourgeois recipes, and he dedicated his weekends and holidays to learning from his father in the family’s restaurant. He thus sees the vocation of chef as an obvious choice.
He quickly decided to work alongside “The Greats” in the business and debuted as an assistant to Joël Robuchon at L’Atelier. A few years later he could be found in Monaco, and afterwards he moved to Bordeaux for the opening of La Grande Maison at the side of Tomonori Danzaki. In the interim, however, he spent 3 years with Eric Frechon at the Epicure au Bristol before crossing the Channel to Alain Ducasse’s Spoon in London. He then returned with him to France a few years later to the Tour Eiffel. At the end of 2014, he joined the Relais Bernard Loiseau as Patrick Bertron's Sous-Chef.
On 23 October 2017, Julien Lucas became the new Executive Chef at the Auberge du Jeu de Paume. In his free time he’s a musician, and with 8 years spent at the conservatory, playing the piano is second nature to him...