Julien has an array of experience including working in the two-Michelin starred restaurant Les Cedres, run by Jacques Bertrand, the stunning St Pancras Renaissance Hotel restaurant, as well as Marcus Wareing’s The Gilbert Scott and Oliver Peyton’s Mash under Bruno Loubet.
Read our Q&A with Julien below, as we explore his ambitions for the dining experience in Premium and fan areas at Selhurst Park and what he'll bring to the role of Executive Chef.
Julien, you have a vast range of experience working with some exceptional chefs in world-renowned kitchens, what are you aiming to bring to Selhurst Park?
I believe food should be quality everywhere you eat - from the burger to the fine dining experience.
We will look to bring a few new ideas to the Executive Boxes and 2010 Lounges, with a more seasonal menu following what is available from our producers. I am not trying to create entirely new dishes but bring what people love – simple, fresh and tasty dishes.
What is the philosophy you’d like to bring to Palace?
Three things: local, sustainable and quality. This is my motto since I started cooking 25 years ago.
My style is like market food. I’m going back to my French cooking roots where chefs go to the market in the morning and buy vegetables, meat and fish that’s just arrived and take their menu from there. We need to help British farmers by buying local where possible. I also like to keep it simple; we don’t do foams or things like that, it’s very simple, real cooking. That’s my main focus – the love of produce.
You’ve worked in Michelin Star restaurants; what are the best and worst things that come with that?
You get the status of being part of an elite group, a bit like Premier League players, meeting and cooking together and it’s great fun. The only downside is the hours you work!
How does working in a football stadium influence the menus you design?
There isn’t a huge influence – I have worked for a few years in events catering and will transfer techniques from that to Selhurst Park.
We will be taking in the local cultures; ultimately it is all about given people an experience. Matchday is a team effort and food is just one part of it. A constantly changing menu will bring excitement.
You’re originally from France; what ingredients and dishes do you miss the most? Can we expect a French influence in our lounges?
The bread is one of the main items I miss. I wouldn’t say we will have French influence but definitely the French cooking technique.
And finally… who’s your favourite football player and where will Palace finish this season?
Michel Platini… and top of the league... I hope.