Chef
“I’m passionate about cakes and sugar decoration and would like to offer you the very best of French Culinary Art on your Wedding Day”
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Julien’s passion for cakes began in his father’s famous Michelin Star restaurant (Le Beau Rivage) on the West coast of France. Very young, he learned the secrets of French Cuisine and Cake Confectionery.
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Julien and his Father in Le Beau Rivage
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| After five years training in the best restaurants in France, he got his Diploma of ‘Genie Culinaire et art de la Table’. | ||
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Following a stint as Head Chef in the French Ministry of Defence Julien decided to join his father for the opening of his new restaurant and bistro Le Beau Rivage. After three wonderful years Julien moved to Ireland and has worked in Barberstown Castle since 2002.
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Julien’s culinary skills have been recognised nationwide, pictured here winning the Chef Competition at the Foyle Oyster Festival. | |
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Julien receives his trophy from John Hume at the Foyle Oyster Festival
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