Chef Julien Gatillon
Written by Oryx
At just 30 years of age, and only two years after gaining his first star at Le 1920, the fine-dining restaurant of the five-star hotel Le Chalet du Mont d’Arbois (Megève, France), Chef Julien Gatillon has now been rewarded with a second star in the Michelin Guide.
Between his first work placement at the age of 16 in the kitchens of Le Chalet du Mont d’Arbois and his return there as Chef at age 26, Gatillon worked hard to gain excellence, training under three-Michelin-starred chefs Benoît Violier at l’Hôtel de Ville de Crissier in Switzerland and Yannick Alléno at Le Meurice in Paris.
Chef Gatillon has embraced this exceptional opportunity and fulfilled all the confidence placed in him by offering perfectly balanced fine-dining which combines a clear sense of tradition with a very high level of creativity.
Restaurant Le 1920
447 Chemin de la Rocaille, 74120 Megève, France
Carpaccio of Gamberoni
from the Gulf of Genoa refreshed with Kristal caviar, Dubarry cauliflower cream, and creamy broth
- 4 gamberoni
- 40g Kristal caviar
- 1kg cauliflower
- 300ml white stock
- 500ml cream
- 3 leaves of gelatine
- 500ml water
- 50ml white vinegar
- Garnish: 100g carrots, 100g onions
- 5 egg yolks
- 1 lime
- 1 lemon
- Salt and pepper
First retrieve the prettiest cauliflower heads and set them aside after boiling them for 20 minutes.
Mince the rest of the cauliflower and cook it in a saucepan by moistening with the stock and adding the cream.
Let it cook and mix to make it very smooth, add the gelatine to the mix and pour into round pastry cutters. Let it cool down in the fridge.
Prepare an aromatic broth by boiling the water with the white vinegar and the aromatic garnish. Once cooked, thicken the broth like an English custard by adding the egg yolks to the broth and cooking on low heat until obtaining a velvety texture.
Slice the gamberoni as carpaccio and lay each slice over the Dubarry bavaroise. Season the carpaccio (salt, pepper, and grated lime and lemon zest), and add the Kristal caviar.