PASSIONATE ABOUT WORKING WITH FRUIT, JULIEN DUGOURD’S CREATIONS ARE BOTH VISUAL AND DELICATE. HAVING AT HEART TO FEDERATE HIS BRIGADE, HE OPERATES WITH GREAT METICULOUSNESS A WORK OF TRANSMISSION IN ORDER TO CARRY WITH UNDENIABLE FORCE, LA CHÈVRE D’OR TO THE LEVEL OF THE PASTRY ARTS.
FRUITY CREATIONS
Distinguished by the Michelin Guide’s “Passion Dessert” in 2019, Julien Dugourd likes to create pastries in accordance with the seasons, as if in resonance with the surrounding landscape. This season, it is around the plum and apricot that the Chef draws his inspiration. At La Chèvre d’Or, he imagines the ripe Tartlet, vanilla and lime, he has revisited the Chocolate and mint palm. Creations often enhanced with a refreshing sorbet of which he has the secret.
A COOK TURNED PASTRY CHEF
Cook by training, Julien Dugourd made his debut at Marc Veyrat in Annecy before heading to pastry. He then worked with Jean-Georges Klein in L’Arnsbourg where he met Arnaud Faye. He joined Alain Ducasse at the Hôtel de Paris in Monaco, then Christophe Michalak at the Plaza Athénée. After his experiences with the greatest chefs, it was in 2010 that he joined the La Chèvre d´Or team.
PRACTICAL INFORMATION
Discover the sublime creations of Julien Dugourd in photos on Instagram
La Chèvre d’or : Rue du Barri 06360 Èze – FRANCE 0033 4 92 10 66 66 www.chevredor.com
For more on luxury lifestyle, travel and news follow our Instagram and subscribe to our VIP network to access special invites, discounts, and upgrades.
