Dishes inspired by fresh produce
When he was young, Julien Saltet spent time in Provence with his grandmother who cooked every day for the family using produce she had chosen with care. She passed on to him a passion which he was eager to explore. This led to him training as a chef, with one firm idea in his head – to learn alongside the very best names at Michelin-starred restaurants so as to acquire all the rigour and technical skill required. He served his apprenticeship in Dordogne at the upscale restaurant Château de Lalande.
Julien Saltet worked in various Michelin-starred restaurants such as Briketenia* and L’Atelier de Gaztelur*, and traditional ones like La Ferme Ostalapia, before spending a wonderful year as sous-chef to the chef Stéphane Poulin at La Ferme Lizarraga. It was an amazing learning experience, particularly concerning the promotion of local, fresh produce and, in particular, fish, which he prepared to perfection in the restaurant Chez Albert in Biarritz.
Julien Saltet, an instinctive chef
Far from being a preconceived idea, the chef works in harmony with the seasons using the quality produce proposed by his producers, bringing out flavours to the full by using the right seasoning.