Julien Roby has been at the gastronomic helm of Pullman Paris Centre-Bercy since August 2017. With savoir-faire and the utmost respect for la tradition culinaire française, he fearlessly adds his own modern touches to each dish. Our executive chef brings to his current position several years in various Michelin-starred restaurants, a stint with the artisanal association Compagnons du Tour de France des Devoirs Unis, and many evenings spent behind the stoves of the Ministry of Foreign Affairs’ kitchen. Today he invites you to discover his passion.
What would you say is your dominant style in the kitchen?
When it comes to a culinary technique, I get enormous satisfaction from filleting fish. This is a very technical procedure, and it took some time for me to master it perfectly. As for ingredients, one of my favourites is the potato. With so many ways to cook it and all the various forms it can take, the potato opens the door to an endless variety of delicious possibilities.
Is it difficult to refresh a menu?
At Pullman Paris Centre-Bercy, it’s not just one menu. You have the bistronomic dishes of the L’Esprit du 12ème restaurant, on-the-go options of the Live Corner, gourmet nibbles at the Pamper Bar, personalised small bites for conference and meeting breaks, bespoke banquets for weddings… Fortunately, I have with me a team that is close-knit, reliable and creative, and we are more than prepared to rise to the challenge. We pride ourselves on successfully blending Pullman’s avant-gardist flair with France’s culinary traditions.
What do you love most about your work?
Without a doubt, the human aspect. As the French master chef Paul Bocuse said, this is ‘a profession of mentoring, and it is our duty to pass on our knowledge’. It’s about igniting the flame of passion in each person’s heart – a passion and a pleasure that we share not only with each other in the kitchen, but also with our guests.