Chef Julien Moreau | Executive Chef & Private Culinary Atelier

"Discipline is the seasoning of brilliance."

— Chef Julien Moreau

★

Culinary Philosophy

Rooted in Provenance.
Elevated by Molecular Restraint.

Trained under luminaries at Paris’s historic Place des Vosges and seasoned in Copenhagen’s groundbreaking foraging labs, Chef Julien Moreau views gastronomy as an emotional architecture. Each plate is a narrative crafted from wild coastal botanicals, heirloom grains, and dry-aged charcuterie.

Every private engagement is treated as a theatrical staging: bespoke porcelain commissions, hand-carved cherrywood serviceware, hyper-specific microclimatic wine flights, and uncompromised tableside intimacy.

Michelin Guide Alum

Sous-Chef at L’Ambroisie (Paris, 3★)

World’s 50 Best Guest

Residency Feature Tokyo & Kyoto

Master Sommelier Pairing

WSET Diploma & Biodynamic Specialist

Zero-Waste Vanguard

100% Closed-Loop Kitchen Ethos

Julien Moreau

Executive Chef & Founder

Epicurean Portfolio

Signature Creations

A showcase of technique and terroirs. Hover to inspect composition, ingredients, and flavor profiles.

Glacier Langoustine with Finger Lime Caviar

Sea & Tides

Glacier Langoustine & Finger Lime

Course IV

Wild Norwegian langoustine, smoked kombu butter emulsion, finger lime pearls, crispy sea kelp.

Profile: Saline • Citrus • Umami Inspect →

Land & Pasture

A5 Miyazaki Wagyu & Périgord

Course VI

Charred Japanese beef tenderloin, winter black truffle reduction, smoked marrow silk, fermented shallot.

Profile: Smoky • Earthy • Decadent Inspect →

Wild Forest Morel and Pine Needle Velouté

Forest & Botanicals

Wild Morel & Pine Needle Infusion

Course III

Foraged Douglas fir broth, hand-picked Vosges morels stuffed with duck confit, dehydrated mountain lichen.

Profile: Woodsmoke • Velvet • Herbal Inspect →

Sea & Tides

Smoked Hokkaido Scallop

Course II

Plump scallop pan-roasted in hazelnut butter, elderflower vinegar gastrique, pickled sea samphire.

Profile: Briny • Crisp • Floral Inspect →

Dry Aged Challans Duck Breast with Lavender Plum

Land & Pasture

Challans Duck & Fermented Plum

Course V

21-day aged duck breast, spiced lavender honey glaze, parsnip silk, fermented Damson plum reduction.

Profile: Gamey • Tart • Floral Honey Inspect →

Smoked Valrhona Noir 72% Chocolate Sphere

Pastry Atelier

Valrhona 72% Noir & Peat Smoke

Course VII

Single-origin dark chocolate geode, Islay single malt ganache, roasted Piedmont hazelnut praline, 24K gold leaf.

Profile: Bittersweet • Peaty • Silken Inspect →

Bespoke Degustation

The Curated Tasting Menu

Seasonal compositions designed for private dining residences. Customizable to specific dietary guidelines upon reservation.

Oscietra Caviar & Smoked Vichyssoise

$65

Imperial Oscietra caviar rested over chilled leek velvet, bone marrow brioche crisp, and shallot oil.

GF Signature

Heirloom Beet Tartare & Black Truffle

$48

Salt-baked golden beets, Périgord truffle carpaccio, fermented mustard seed caviar, puffed buckwheat.

Vegan GF Halal

Brittany Blue Lobster Carpaccio

$72

Thinly pounded raw lobster tail, yuzu kosho emulsion, sea grapes, and dehydrated coral dust.

GF Wild Harvest

Duck Foie Gras Terrine au Torchon

$55

Cured Hudson Valley duck liver, black mission fig chutney, toasted house-milled pain d’épices, fleur de sel.

Artisanal

Custom Tasting Consultations

Every menu is customized to guest preferences, allergies, and seasonal micro-harvests.

Bespoke Engagements

Culinary Services

Private residences, luxury yacht charters, and international restaurant consulting tailored with exacting precision.

Exclusivity

Private In-Residence Dining

Michelin-level 5 to 10-course tasting menus prepared directly in your private kitchen or superyacht galley. Complete with custom fine porcelain, linens, and discreet butler service.

✓ 2 to 16 guests capacity
✓ Complete tableware & clean-up
✓ Sommelier wine curation

Galas & Retreats

Bespoke Gala Catering

Haute cuisine choreography for intimate high-end celebrations, luxury brand launches, art exhibitions, and executive board summits up to 40 seated guests.

✓ Up to 40 seated guests
✓ High-touch brigade de cuisine
✓ Champagne bar & pairings

Atelier Learning

Culinary Masterclasses

Intensive, hands-on master workshops covering French saucier foundations, molecular hydrocolloids, precision butchery, and pastry architecture.

✓ 1-on-1 or small groups (Max 6)
✓ Custom Japanese knife gift set
✓ Includes 4-course dinner tasting

Hospitality Advisory

Menu & Concept Design

Strategic culinary direction for luxury resort flagships, boutique hotels, and restaurant launches seeking Michelin star credentials and operational excellence.

✓ Concept recipe R&D books
✓ Kitchen brigade workflow audit
✓ Supply-chain provenance sourcing

The Critical Consensus

Words from Patrons & Critics

“

“Chef Julien Moreau achieves what so few modern culinary artists manage: absolute, breathtaking restraint. His langoustine course alone redefines French sea gastronomy for the next century.”

Jean-Luc Beaulieu

Senior Gastronomy Critic, Le Figaro Épicure

★★★★★

Bespoke Inquiries

Initiate Your
Culinary Residency

Due to our uncompromising sourcing of rare seasonal allocations, Chef Julien Moreau accepts a maximum of three private engagements per week. Advance booking of 14–30 days is recommended.

Private Ateliers

Mayfair, London W1J • Manhattan, New York 10013

Available worldwide for yacht & villa residencies

Direct Concierge

concierge@chefjulienmoreau.com

Encrypted PGP communications upon request

Private Liaison Office

+44 (0) 20 7946 0912 / +1 (212) 555-0189

Atelier Channels

IG IN YT SP

Reservation Request

Complete the dossier below. Our private concierge will reply within 12 hours with availability and bespoke menu proposals.

Guest Full Name *

Email Address *

Desired Date *

Guest Count *

Engagement Type *

Dietary Requirements & Preferences

Gluten-Free Plant-Based Halal Only No Shellfish

Special Requests & Venue Location

Strict confidentiality & privacy guaranteed under client NDA standards.

Crafting Culinary Experiences

Rooted in Provenance. Elevated by Molecular Restraint.

Michelin Guide Alum

World’s 50 Best Guest

Master Sommelier Pairing

Zero-Waste Vanguard

Signature Creations

Glacier Langoustine & Finger Lime

A5 Miyazaki Wagyu & Périgord

Wild Morel & Pine Needle Infusion

Smoked Hokkaido Scallop

Challans Duck & Fermented Plum

Valrhona 72% Noir & Peat Smoke

The Curated Tasting Menu

Oscietra Caviar & Smoked Vichyssoise

Heirloom Beet Tartare & Black Truffle

Brittany Blue Lobster Carpaccio

Duck Foie Gras Terrine au Torchon

Wild Line-Caught Turbot & Champagne Velouté

A5 Miyazaki Wagyu Strip Loin (4oz)

Roasted Pyrenees Milk-Fed Lamb Rack

Braised Morel Mushroom Pithivier

Valrhona 72% Smoked Guanaja Soufflé

Deconstructed Lemon & Bergamot Tart

Wild Alpine Blueberry & Pine Parfait

Reserve Artisanal Cheese Trolley

The Grand Terroir Flight (6 Pours)

Bespoke Botanical Elixirs (Zero-Proof)

Prestige Rare Vintage Allocation

Artisanal Japanese Junmai Daiginjo Flight