In Megève, Julien Gatillon continues his rise
Julien Gatillon continues to make his mark in Megève. Following NOUS, VOUS, ANATA, and, more recently, Au Bon Lait, the Michelin-starred chef is adding another string to his bow by taking over as executive chef at the fine-dining restaurant Le Saint-Nicolas, located at the Au Coin du Feu. Far from being merely a name on a menu, this collaboration is part of a broader vision. Working alongside Executive Chef Jean-Baptiste Doualan, Julien Gatillon will contribute to everything from menu creation and ingredient sourcing to staff training and the restaurant’s culinary identity. His cuisine will remain true to what has made his reputation today: a contemporary take on French gastronomy, where ingredients, the seasons, and a warm, welcoming atmosphere take center stage. A “Partage” tasting menu, designed for the entire table, will exemplify this commitment to placing the shared experience back at the heart of the meal.
Beyond this new location, it is above all Julien Gatillon’s career path that has captured people’s attention. Year after year, the chef has patiently built a true gastronomic universe in Megève, expanding his ventures while maintaining a consistent guiding principle: to offer sophisticated, accessible cuisine deeply rooted in its Alpine terroir. This entrepreneurial ambition now extends far beyond the scope of his own restaurants.
