The Chef

At the age of 31 years, Julien Lucas is the new Executive Chef at Auberge du Jeu de Paume. He is managing the fine dining restaurant “La Table du Connétable”, the Bistrot Chic “Le Jardin d'Hiver”, room service and private receptions of this Relais & Châteaux located within the Domain de Chantilly.

Julien Lucas offers culinary experience inspired by local terroir. His inspiration remains grounded in the French way of “Art de recevoir”

Born near Sarreguemines, he spent all weekends and holidays learning his passion for food and cuisine at his father's side in the family restaurant. That’s why, he became a chef..

His first role was with Joël Robuchon at L’Atelier, and a few years later, he joined him again as Chef in Monaco, as well as for the opening of La Grande Maison in Bordeaux with Tomonori Danzaki.

In the meantime, he spent 3 years with Eric Frechon at the Epicure, Bristol Hotel in Paris. Then, he joined Alain Ducasse in London at the Spoon, and years later at his restaurant located at the Eiffel Tower.

At the end of 2014, he joined the Relais Bernard Loiseau alongside Patrick Bertron as Sous-chef.

Since 23rd October 2017, Julien Lucas is the new Executive Chef of Auberge du Jeu de Paume.

Playing piano over 8 years, Julien Lucas is a real musician virtuoso and certainly a virtuoso in the kitchen…