{"id":19644,"date":"2024-12-27T15:48:15","date_gmt":"2024-12-27T14:48:15","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/julien-gatillon-the-prince-of-megeve\/"},"modified":"2024-12-27T15:48:15","modified_gmt":"2024-12-27T14:48:15","slug":"julien-gatillon-the-prince-of-megeve","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/interview\/julien-gatillon-the-prince-of-megeve\/","title":{"rendered":"Julien Gatillon: the Prince of Meg\u00e8ve"},"content":{"rendered":"

It’s always a pleasure to welcome back Julien Gatillon<\/strong><\/a>. Now that the winter season has barely begun, he answers our questions with the same bonhomie that characterizes him. Owner of the NOUS, VOUS and ANATA restaurants, in just a few years he has become a key figure on the Haute-Savoie gastronomic scene. At a time when festive catering groups have taken over the resort, this discreet character continues to write fine entrepreneurial chapters while remaining true to his culinary principles. We meet him at his home (or rather, his home), on the Mont-d’Arbois ascent, against the backdrop of the white-coated village of Meg\u00e8ve. <\/p>\n

A new M\u00e9gevan season has begun. How do you see the 2025 vintage?<\/h4>\n

“We remain positive and are ready to tackle the next four months of this winter season. Things move fast in today’s world, and it’s up to us to try and anticipate what customers expect from a restaurant. We’re lucky enough to be open all year round, so we’re not afraid of the early days. It’s up to us to be solid over the coming weeks.<\/p>\n

\"Vous
Vous & Anata in the heart of Meg\u00e8ve \u00a9 Julien Gatillon<\/figcaption><\/figure>\n

How does it feel to be in charge of three Meg\u00e8ve establishments?<\/h4>\n

“We’re proud of what we’ve achieved so far, but there’s still a long way to go. Alongside my wife Sonia and our teams, we are constantly challenging ourselves. We’re constantly striving to improve our offering and meet our customers’ needs as closely as possible. We are very satisfied with the first year of operation of YOU and ANATA, and hope to be able to maintain the same level for fiscal year 2025. But nothing can be taken for granted… “<\/p>\n

One Japanese and the other French, ANATA and YOU are two distinct gourmet spaces, both of which are counters. What appeals to you about these projects?<\/h4>\n

“In winter, there are 137 restaurants open in Meg\u00e8ve, and from the outset we wanted to differentiate ourselves from what was available in the resort. The idea of counters came up very quickly in the development of our concept. This more intimate, contemporary approach enabled us to limit the number of staff and hire hand-picked, top-quality employees. With 14 places for YOU and 12 places for ANATA, I wanted to bring a human, tailor-made touch to our gastronomic offering”.<\/p>\n

\"Portrait
Julien Gatillon & Sonia Torland \u00a9Julien Gatillon<\/figcaption><\/figure>\n

NOUS remains your mother ship… tell us about this gourmet jewel that you still hold alongside your wife Sonia Torland?<\/h4>\n

“These four years have gone by so quickly. From season to season, we strive to make improvements in both the culinary and winemaking aspects, as well as in the decoration. We try to improve the experience. On the kitchen side, we remain focused on highlighting seasonal produce, while remaining as sincere as possible. I like my cooking to be generous and gourmet. Our customers are asking us more and more for tailor-made dishes, and we like that kind of challenge.<\/p>\n

Were you disappointed not to receive an award from Michelin?<\/h4>\n

“That’s the big question… Unfortunately, I can’t give you an answer. We’d never say no to the Michelin Guide, and we’d obviously be delighted and honored to receive this mark of recognition. Having previously been rewarded by the red bible, the inspectors may one day recognize our concept”.<\/p>\n

\"Vous
Le comptoir d’Anata \u00a9Julien Gatillon<\/figcaption><\/figure>\n

Meg\u00e8ve has welcomed many groups. What do you think of this so-called festive catering? <\/h4>\n

“This type of catering makes Megeve more dynamic and gives the village a certain visibility. I regret that too many establishments belonging to these groups play the seasonal card and are not open all year round. Finally, customers spend the same kind of evenings in the same places. These restaurants cannibalize the same clientele. However, it’s important to note that they are good at what they do during busy periods.<\/p>\n

You trained at Crissier Town Hall, among other places. What do you remember about your time in Switzerland?<\/h4>\n

“I remember so many things, if you only knew! I was 18 when I started working alongside Philippe Rochat. Beno\u00eet Viollier and Franck Giovannini were already there. If I hadn’t passed through the H\u00f4tel de Ville de Crissier, I wouldn’t be where I am now. This house has marked my career for ever and remains my home.<\/p>\n

Are you happy Julien Gatillon?<\/h4>\n

“Of course I am! Happy thanks to my wife. We’re very lucky, and I’d like to take this opportunity to thank our staff and our customers, who put their trust in us every day.<\/p>\n","protected":false},"excerpt":{"rendered":"

With three establishments in the heart of the Meg\u00e8ve resort, chef Julien Gatillon approaches a new season with optimism, humility and unfailing motivation.<\/p>\n","protected":false},"author":4,"featured_media":19646,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Julien Gatillon: the Prince of Meg\u00e8ve | Restaurant | Edouard Amoiel","description":"With three establishments in the heart of the Meg\u00e8ve resort, chef Julien Gatillon approaches a new season with optimism, humility and unfailing motivation."},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[393],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19644","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interview"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19644","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=19644"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19644\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19646"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19644"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19644"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}