Julien Laval, chef in Roanne
Julien Laval, chef near Roanne, defines his culinary universe in three words: seasonality, contemporary technique and French identity.
His menus change every five weeks, following not only the harvest calendar, but also the climate and inspiration of the moment.
« I like to start with a raw product, work with it in all its forms and see how far I can take it. » - Julien Laval
Trained by big names in gastronomy such as Serge Vieira and Alexandre Ongaro, he creates modern, technical cuisine without ever straying from authentic flavours.
A love-story of the product
For Julien Laval, quality stems from respect for the product. Meat from local farmers, vegetables from the Château d'Origny kitchen garden, Burgundy wines: every choice is guided by high standards and trust in his suppliers.
« We're here to please others and... to please ourselves! » - Julien Laval
His menus pay particular attention to seafood.
Shellfish, seafood and fish occupy a special place, reflecting both his childhood memories and his professional career by the ocean.
A Michelin star as recognition
Appointed head chef at Château d'Origny in 2022, Julien Laval earned the restaurant its first Michelin star in 2023.
This rapid recognition is testament to the precision and high standards of his work.
« The star is our ultimate recognition, but it is also a constant challenge that pushes us to go further. » - Julien Laval
A culinary journey at Château d’Origny in Ouches, near Roanne
For Julien Laval, every meal should be a timeless experience.
His ambition? For customers to let themselves be surprised, dare to try new flavours and leave feeling as though they have been on a journey, both in terms of the food and the atmosphere of the place.
« Seeing customers taste a dish and smile with surprise is what makes me feel alive. »
- Julien Laval