Julien Razemon has taken over the kitchens at Le Domaine since January 2015. This 28-year-old chef has already successfully managed four-star restaurants. Prior to coming to Le Domaine, Julien spent three years as head of L’Auberge du Bois Prin in Chamonix, the French Alps. His cuisine won him recognition from his peers and the restaurant was awarded its first star just before he left.
Julien has come up with a menu using top quality ingredients and products, pursuing excellence and simplicity. He has selected local products grown from the rich Vexin soil and that are in season. You may find a few surprises on the menu that he creates from freshly arrived products he gets at the market.
His team is comprised of his sous-chef, Mathieu Fouquet, who run both restaurants on Le Domaine, as well as the ’20 du Domaine’.