Pleasure, comfort, and elegance are three characteristics that define the two Michelin star restaurant La Chevre d’Or, located in the majestic hotel that shares the same name and is located in Eze, in the heart of the French Riviera. Its pastry chef is Julien Dugourd, a versatile professional with a solid culinary background who started his career in savory cuisine. He made the leap to pastry making when he worked for chef Marc Veyrat at l’Auberge de l’Éridan and since then he has not left the sweet world.
During his career, he has also gathered experiences alongside Jean-Georges Klein, Alain Ducasse, Philippe Rigollot, and Christophe Michalak. As a result of this background, he does not hesitate to define his proposals as simple, light, and fruity, without losing sight of the visual aspect.
“The appearance is particularly important, as much as the taste, because you eat a cake with your eyes before trying it.”
“The appearance is particularly important, as much as the taste, because you eat a cake with your eyes before trying it.”
Featured in so good #25
