Julien Dugourd 37 years old has always wanted to do this job since he was very young, already at 11 years old he was in the kitchen!
Holder of a C.A.P in cooking in a hotel school, he very quickly started competitions, such as that of best apprentice in Alsace, from which he graduated first in Gérardmer, then took part in the competition for the best apprentices in France in the kitchen.
Advised by one of his chefs, the young Julien Dugourd completed his course with a pastry exam; for him a good cook should have the basics of pastry.
It was therefore armed with an additional pastry chef-chocolatier-ice cream maker-confectioner that he then left for an apprenticeship at the Hostellerie des Bas-Rupts. After 3 years in the company, he joined the famous chef Marc Veyrat and his brigade at the Auberge de l’Éridan in Annecy at the age of 19. It was a very trying year because Marc Veyrat had just been voted the best chef in the world!
In 2003, he joined the kitchens of Jean-Georges Klein, starred chef in Alsace, under the leadership of Christelle Brua, then pastry chef, followed by great collaborations with fine establishments and
internationally renowned chefs.
Julien Dugourd is certainly one of the most atypical great pastry chefs of the time. Falling in love with pastry, he is now part of the very select club of exceptional chefs that the greatest palaces snap up.
However, he remains faithful to the famous Chèvre d’or in Eze,
2 stars in the Michelin guide, on the edge of the big blue, and deploys an artistic and gourmet talent that dazzles lovers of delicacies and sweets a little more each day.
