Devoted to nature and exclusively seasonal, the cuisine of chef Julien Dumas favors farm and sea products from local producers using traditional techniques to provide delicious high-quality nutritional ingredients.

His dishes are the interpretation of the ephemeral, a ray of sunlight or the shine of stars visible in the sky during the season.

Julien Dumas is passionate about the ocean, its fish, mollusks, seaweeds, and seaside herbs. He has adopted an eco-friendly approach to cuisine since he believes it is essential to continue benefiting from our planet’s resources. He also wants everyone to help preserve it.

For him, it is also vital to cultivate the human aspect by strengthening his relationships with all the people who contribute to the essence of his cuisine and participate in its preparation: his whole team, of course, as well as the pickers/gatherers, truck farmers, fish vendors, and livestock farmers whose methods respect the environment.