I first discovered young chef Julien Martin’s cooking when he was working as head chef in Collias in Le Gard, not far from the Pont du Gard. Here he’d won a Michelin star for his exquisitely refined but potent cooking, including two dishes I’ll always remember. First-of-season asparagus cooked in olive oil, a poached quail’s egg, crushed hazelnuts and a luscious hollandaise sauce made with…
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Tomas k - News Writer and ModeratorAugust 31, 20261 Mins read
French Restaurant Review: Restaurant Le Clos de la Tour, Gilly-lès-Cîteaux
Tomas k - News Writer and ModeratorAugust 31, 20261 Mins read 
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