Sublime, simple, precise, original
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Julien Diaz
.
With a totally evolved art of the plate, evolutionary cuisine, this Michelin Star Chef, à Marseille, France native, Chef Julien Diaz, along with his extraordinary Mediterranean trilogy of ascendency, was born close to the landmark stadium, Stade Vélodrome.
Julien´s Mediterranean trilogy includes his maternal Grandmother of Italian ascendency, Napoli, and his paternal Spanish Grandfather who hails from Cartagena, Murcia.
To date, Chef Julien is one of the most quintessential, and tremendously talented young Chefs on France´s gastronomic front.
Additionally, he has been conjuring up his sublime epicurism chockfull of finess, with the enchantment of local Corsican products, from the land, and the sea, at the beautiful Restaurant L´Oggi, located in the 4 Star Hotel Chez Charles & Spa in Lumio, Corsica.
He draws upon the essences of fresh quality locally grown, raised and / or caught from the sea, raw materials and integrates his passion for the culinary arts through simplicity, precision and originality along with his extensive expertise and technical culinary skills in his craft.
.
Face to face... Interview with Julien Diaz
.
Margaux
Where did you study the culinary arts ?
Julien Diaz
In 1999, I started studying the culinary arts at the Technologique Hôtellier and received my Baccalaureate Degree. Then, in 2001, I furthered my studies at The Institute of The Culinary Arts Of Hospitality Services and in 2002, as a licensed Sommelier.
Margaux
What is your culinary philosophy ?
Julien Diaz
Firstly, Mediterranean, with local Corsican products. Let me state this in three words: “Simplicity, Precision and Originality”.
One of my first professors said to me: “La Cuisine c´est bon beau et chaud”. In English, “If the cuisine is good, it is wonderful, when it is hot”.
Margaux
Truly lovely idiom. Tell us about your gastronomic dream trip and why.
Julien Diaz
travelled to Italy, Spain, England, Switzerland, Egypt, Lebanon, Iraq and throughout France. I have seen uncountable infinite techniques. I have met French and International Master Chefs, and culinary experts. However, if I had to choose one destination, then it is surely Japan, because I love the aesthetics of the Japanese kitchen.
Margaux
Julien, tell us what are some of your favorite local Corsican and Mediterranean products that you utilize in your recipes ?
Julien Diaz
At the moment, seasonal availability dictates Corsican veal, Corsican Porc Nostral, ripe red tomatoes, local fresh fish varieties; for example: John Dory, Dentex, Lobster and Red Prawns. Citrus fruits, fresh herbs, which are uncultivated from the wild thick underbrush of aromatic herbs, called Herbes de Maquis. Aquerello short grain rice for Risotto, gentile Gragnano Pasta, designation of origin. Napoli and Fegola, and Sardinian short grain rice for Risotto. I purchase some excellent quality local red and white wines from Vintner Antoine Arena, Extra Virgin Olive Oil from my paternal Grandfather´s Olive Groves, La Fare Les Oliviers, where he is a member of a local cooperative in Provençe, 32 km. from Marseille. Saffron is another product I utilize and purchase from a specialist cultivator. Béatrice Bacci in Porto Vecchio, Corsica.
Margaux
Sounds extraordinary … Who would you consider your Mentors ?
Julien Diaz
David Bisetto at Hotel Casa del Mar, a 2 Michelin Stars Restaurant in Porto Vecchio, where I was a Sous-Chef, and the only French Chef trained in Pastas.
Margaux
Can you tell us about your professional trip to Belgium ?
Julien Diaz
In October 2013, I had represented Corsica and more precisely the Balagne for a press lunch in Brussels.
Then in November, I attended the culinary festival Gastronomades of Angouleme to represent Corsica through the group "Chateaux et Hotels Collection" (CHC).
In January 2014, I was invited to create a menu with 4 Chefs in Switzerland, at Restaurant "Le Rouge" in Verbier.
Margaux
Tell us about your knowledge of Visions Gourmandes ?
Julien Diaz
I followed the group on Facebook before being contacted by Philippe Germain to ask me if I would like to take part in in some photographic gastronomic projects. Natural, I agreed without asking questions.
Margaux
Do you regularly photograph your presentations ?
Julien Diaz
Yes, I take pictures of all the dishes I create, so I can refer back to them at a future date
Margaux
What do you think of the popularity of television gastronomic shows and the public view for the kitchen, with regards to the Chefs, and especially the artistic aspect ?
Julien Diaz
Reports on the chefs are a way to highlight our profession. I 'm a little more mixed on reality Television shows. Moreover, because they are popularized by our passion, but on the other hand, they discredit the extensive training by showing that, the kitchen and dining are easily accessible or achieved.
There are generations of all ages who believe cooking is like television. One is often disappointed when he or she arrives in a restaurant and they experience a waiting between courses, where much time passes before the kitchen team can draw up a plate.
Margaux
What is your view on training in the field of dressage, the art of plating ?
Julien Diaz
It is important to provide a good training base and, as we say, " we eat with your eyes."
Margaux
What are some of the comments that you have been told at L´Oggi Restaurant in reference to the artistic-ness of your presentations ?
Julien Diaz
Some customers have told me that my plates, are like tables and they dared not touch them, in fear of damaging the beauty. How about me! And others have seen. all in bon appétit.
Margaux
When working on a new dish, what is your process of dressage for presentation ?
Julien Diaz
When, I create my first plate, in comparison to a specific visual idea, then after, it is very instinctive with little testing.
Margaux
What do you find the most creative, ingredients for example when dressing a plate ?
Julien Diaz
There are none in particular, the most beautiful entries are my objective.
Margaux
Which Chefs do you consider to be tops in creating outstanding creative dressage ?
Julien Diaz
Off the top of my head, Alexander Mazzia, Mauro Colagreco, David Toutain, Grant Achatz, Yoshi Mori, Alex Atala, René Redzepi and many others.
Margaux
Speaking about world renowned Chefs, is there a specific dressed plate that you have admired ?
Julien Diaz
Yes, very much so. Chef Grant Achatz at Alinea in Chicago creates a dessert in a spherical shape, where all the ingredients are drawn to the same place, and then a ribbon is tied around the sphere, and it bursts the sphere in the center. Amazing.
Margaux
Yes, I have seen photographs and a video of this extraordinary dessert. Let´s turn to,
What are some of your sources, tools or instrument for drawing up a beautifully dressed plate ?
Julien Diaz
I use a kitchen pitch, sometimes, just be a line, a color, a branding, a form that I reinstate and make notes, to be kept with my recipes.
Margaux
What is your point of view on, are you are missing any dressage and visual skills at your establishment ?
Julien Diaz
There is no barrier to creativity, with a little imagination and ingenuity can do everything, no matter the means.
Margaux
Thank you, Chef Julien. It has been a great pleasure.
Thank you very much for your participation with Visions Gourmandes.
.
Julien Diaz had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Sublime, simple, precise, original
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Julien Diaz
.
With a totally evolved art of the plate, evolutionary cuisine, this Michelin Star Chef, à Marseille, France native, Chef Julien Diaz, along with his extraordinary Mediterranean trilogy of ascendency, was born close to the landmark stadium, Stade Vélodrome.
Julien´s Mediterranean trilogy includes his maternal Grandmother of Italian ascendency, Napoli, and his paternal Spanish Grandfather who hails from Cartagena, Murcia.
To date, Chef Julien is one of the most quintessential, and tremendously talented young Chefs on France´s gastronomic front.
Additionally, he has been conjuring up his sublime epicurism chockfull of finess, with the enchantment of local Corsican products, from the land, and the sea, at the beautiful Restaurant L´Oggi, located in the 4 Star Hotel Chez Charles & Spa in Lumio, Corsica.
He draws upon the essences of fresh quality locally grown, raised and / or caught from the sea, raw materials and integrates his passion for the culinary arts through simplicity, precision and originality along with his extensive expertise and technical culinary skills in his craft.
.
Face to face... Interview with Julien Diaz
.
Margaux
Where did you study the culinary arts ?
Julien Diaz
In 1999, I started studying the culinary arts at the Technologique Hôtellier and received my Baccalaureate Degree. Then, in 2001, I furthered my studies at The Institute of The Culinary Arts Of Hospitality Services and in 2002, as a licensed Sommelier.
Margaux
What is your culinary philosophy ?
Julien Diaz
Firstly, Mediterranean, with local Corsican products. Let me state this in three words: “Simplicity, Precision and Originality”.
One of my first professors said to me: “La Cuisine c´est bon beau et chaud”. In English, “If the cuisine is good, it is wonderful, when it is hot”.
Margaux
Truly lovely idiom. Tell us about your gastronomic dream trip and why.
Julien Diaz
travelled to Italy, Spain, England, Switzerland, Egypt, Lebanon, Iraq and throughout France. I have seen uncountable infinite techniques. I have met French and International Master Chefs, and culinary experts. However, if I had to choose one destination, then it is surely Japan, because I love the aesthetics of the Japanese kitchen.
Margaux
Julien, tell us what are some of your favorite local Corsican and Mediterranean products that you utilize in your recipes ?
Julien Diaz
At the moment, seasonal availability dictates Corsican veal, Corsican Porc Nostral, ripe red tomatoes, local fresh fish varieties; for example: John Dory, Dentex, Lobster and Red Prawns. Citrus fruits, fresh herbs, which are uncultivated from the wild thick underbrush of aromatic herbs, called Herbes de Maquis. Aquerello short grain rice for Risotto, gentile Gragnano Pasta, designation of origin. Napoli and Fegola, and Sardinian short grain rice for Risotto. I purchase some excellent quality local red and white wines from Vintner Antoine Arena, Extra Virgin Olive Oil from my paternal Grandfather´s Olive Groves, La Fare Les Oliviers, where he is a member of a local cooperative in Provençe, 32 km. from Marseille. Saffron is another product I utilize and purchase from a specialist cultivator. Béatrice Bacci in Porto Vecchio, Corsica.
Margaux
Sounds extraordinary … Who would you consider your Mentors ?
Julien Diaz
David Bisetto at Hotel Casa del Mar, a 2 Michelin Stars Restaurant in Porto Vecchio, where I was a Sous-Chef, and the only French Chef trained in Pastas.
Margaux
Can you tell us about your professional trip to Belgium ?
Julien Diaz
In October 2013, I had represented Corsica and more precisely the Balagne for a press lunch in Brussels.
Then in November, I attended the culinary festival Gastronomades of Angouleme to represent Corsica through the group "Chateaux et Hotels Collection" (CHC).
In January 2014, I was invited to create a menu with 4 Chefs in Switzerland, at Restaurant "Le Rouge" in Verbier.
Margaux
Tell us about your knowledge of Visions Gourmandes ?
Julien Diaz
I followed the group on Facebook before being contacted by Philippe Germain to ask me if I would like to take part in in some photographic gastronomic projects. Natural, I agreed without asking questions.
Margaux
Do you regularly photograph your presentations ?
Julien Diaz
Yes, I take pictures of all the dishes I create, so I can refer back to them at a future date
Margaux
What do you think of the popularity of television gastronomic shows and the public view for the kitchen, with regards to the Chefs, and especially the artistic aspect ?
Julien Diaz
Reports on the chefs are a way to highlight our profession. I 'm a little more mixed on reality Television shows. Moreover, because they are popularized by our passion, but on the other hand, they discredit the extensive training by showing that, the kitchen and dining are easily accessible or achieved.
There are generations of all ages who believe cooking is like television. One is often disappointed when he or she arrives in a restaurant and they experience a waiting between courses, where much time passes before the kitchen team can draw up a plate.
Margaux
What is your view on training in the field of dressage, the art of plating ?
Julien Diaz
It is important to provide a good training base and, as we say, " we eat with your eyes."
Margaux
What are some of the comments that you have been told at L´Oggi Restaurant in reference to the artistic-ness of your presentations ?
Julien Diaz
Some customers have told me that my plates, are like tables and they dared not touch them, in fear of damaging the beauty. How about me! And others have seen. all in bon appétit.
Margaux
When working on a new dish, what is your process of dressage for presentation ?
Julien Diaz
When, I create my first plate, in comparison to a specific visual idea, then after, it is very instinctive with little testing.
Margaux
What do you find the most creative, ingredients for example when dressing a plate ?
Julien Diaz
There are none in particular, the most beautiful entries are my objective.
Margaux
Which Chefs do you consider to be tops in creating outstanding creative dressage ?
Julien Diaz
Off the top of my head, Alexander Mazzia, Mauro Colagreco, David Toutain, Grant Achatz, Yoshi Mori, Alex Atala, René Redzepi and many others.
Margaux
Speaking about world renowned Chefs, is there a specific dressed plate that you have admired ?
Julien Diaz
Yes, very much so. Chef Grant Achatz at Alinea in Chicago creates a dessert in a spherical shape, where all the ingredients are drawn to the same place, and then a ribbon is tied around the sphere, and it bursts the sphere in the center. Amazing.
Margaux
Yes, I have seen photographs and a video of this extraordinary dessert. Let´s turn to,
What are some of your sources, tools or instrument for drawing up a beautifully dressed plate ?
Julien Diaz
I use a kitchen pitch, sometimes, just be a line, a color, a branding, a form that I reinstate and make notes, to be kept with my recipes.
Margaux
What is your point of view on, are you are missing any dressage and visual skills at your establishment ?
Julien Diaz
There is no barrier to creativity, with a little imagination and ingenuity can do everything, no matter the means.
Margaux
Thank you, Chef Julien. It has been a great pleasure.
Thank you very much for your participation with Visions Gourmandes.
.
Julien Diaz had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Sublime, simple, precise, original
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Julien Diaz
.
With a totally evolved art of the plate, evolutionary cuisine, this Michelin Star Chef, à Marseille, France native, Chef Julien Diaz, along with his extraordinary Mediterranean trilogy of ascendency, was born close to the landmark stadium, Stade Vélodrome.
Julien´s Mediterranean trilogy includes his maternal Grandmother of Italian ascendency, Napoli, and his paternal Spanish Grandfather who hails from Cartagena, Murcia.
To date, Chef Julien is one of the most quintessential, and tremendously talented young Chefs on France´s gastronomic front.
Additionally, he has been conjuring up his sublime epicurism chockfull of finess, with the enchantment of local Corsican products, from the land, and the sea, at the beautiful Restaurant L´Oggi, located in the 4 Star Hotel Chez Charles & Spa in Lumio, Corsica.
He draws upon the essences of fresh quality locally grown, raised and / or caught from the sea, raw materials and integrates his passion for the culinary arts through simplicity, precision and originality along with his extensive expertise and technical culinary skills in his craft.
.
Face to face... Interview with Julien Diaz
.
Margaux
Where did you study the culinary arts ?
Julien Diaz
In 1999, I started studying the culinary arts at the Technologique Hôtellier and received my Baccalaureate Degree. Then, in 2001, I furthered my studies at The Institute of The Culinary Arts Of Hospitality Services and in 2002, as a licensed Sommelier.
Margaux
What is your culinary philosophy ?
Julien Diaz
Firstly, Mediterranean, with local Corsican products. Let me state this in three words: “Simplicity, Precision and Originality”.
One of my first professors said to me: “La Cuisine c´est bon beau et chaud”. In English, “If the cuisine is good, it is wonderful, when it is hot”.
Margaux
Truly lovely idiom. Tell us about your gastronomic dream trip and why.
Julien Diaz
travelled to Italy, Spain, England, Switzerland, Egypt, Lebanon, Iraq and throughout France. I have seen uncountable infinite techniques. I have met French and International Master Chefs, and culinary experts. However, if I had to choose one destination, then it is surely Japan, because I love the aesthetics of the Japanese kitchen.
Margaux
Julien, tell us what are some of your favorite local Corsican and Mediterranean products that you utilize in your recipes ?
Julien Diaz
At the moment, seasonal availability dictates Corsican veal, Corsican Porc Nostral, ripe red tomatoes, local fresh fish varieties; for example: John Dory, Dentex, Lobster and Red Prawns. Citrus fruits, fresh herbs, which are uncultivated from the wild thick underbrush of aromatic herbs, called Herbes de Maquis. Aquerello short grain rice for Risotto, gentile Gragnano Pasta, designation of origin. Napoli and Fegola, and Sardinian short grain rice for Risotto. I purchase some excellent quality local red and white wines from Vintner Antoine Arena, Extra Virgin Olive Oil from my paternal Grandfather´s Olive Groves, La Fare Les Oliviers, where he is a member of a local cooperative in Provençe, 32 km. from Marseille. Saffron is another product I utilize and purchase from a specialist cultivator. Béatrice Bacci in Porto Vecchio, Corsica.
Margaux
Sounds extraordinary … Who would you consider your Mentors ?
Julien Diaz
David Bisetto at Hotel Casa del Mar, a 2 Michelin Stars Restaurant in Porto Vecchio, where I was a Sous-Chef, and the only French Chef trained in Pastas.
Margaux
Can you tell us about your professional trip to Belgium ?
Julien Diaz
In October 2013, I had represented Corsica and more precisely the Balagne for a press lunch in Brussels.
Then in November, I attended the culinary festival Gastronomades of Angouleme to represent Corsica through the group "Chateaux et Hotels Collection" (CHC).
In January 2014, I was invited to create a menu with 4 Chefs in Switzerland, at Restaurant "Le Rouge" in Verbier.
Margaux
Tell us about your knowledge of Visions Gourmandes ?
Julien Diaz
I followed the group on Facebook before being contacted by Philippe Germain to ask me if I would like to take part in in some photographic gastronomic projects. Natural, I agreed without asking questions.
Margaux
Do you regularly photograph your presentations ?
Julien Diaz
Yes, I take pictures of all the dishes I create, so I can refer back to them at a future date
Margaux
What do you think of the popularity of television gastronomic shows and the public view for the kitchen, with regards to the Chefs, and especially the artistic aspect ?
Julien Diaz
Reports on the chefs are a way to highlight our profession. I 'm a little more mixed on reality Television shows. Moreover, because they are popularized by our passion, but on the other hand, they discredit the extensive training by showing that, the kitchen and dining are easily accessible or achieved.
There are generations of all ages who believe cooking is like television. One is often disappointed when he or she arrives in a restaurant and they experience a waiting between courses, where much time passes before the kitchen team can draw up a plate.
Margaux
What is your view on training in the field of dressage, the art of plating ?
Julien Diaz
It is important to provide a good training base and, as we say, " we eat with your eyes."
Margaux
What are some of the comments that you have been told at L´Oggi Restaurant in reference to the artistic-ness of your presentations ?
Julien Diaz
Some customers have told me that my plates, are like tables and they dared not touch them, in fear of damaging the beauty. How about me! And others have seen. all in bon appétit.
Margaux
When working on a new dish, what is your process of dressage for presentation ?
Julien Diaz
When, I create my first plate, in comparison to a specific visual idea, then after, it is very instinctive with little testing.
Margaux
What do you find the most creative, ingredients for example when dressing a plate ?
Julien Diaz
There are none in particular, the most beautiful entries are my objective.
Margaux
Which Chefs do you consider to be tops in creating outstanding creative dressage ?
Julien Diaz
Off the top of my head, Alexander Mazzia, Mauro Colagreco, David Toutain, Grant Achatz, Yoshi Mori, Alex Atala, René Redzepi and many others.
Margaux
Speaking about world renowned Chefs, is there a specific dressed plate that you have admired ?
Julien Diaz
Yes, very much so. Chef Grant Achatz at Alinea in Chicago creates a dessert in a spherical shape, where all the ingredients are drawn to the same place, and then a ribbon is tied around the sphere, and it bursts the sphere in the center. Amazing.
Margaux
Yes, I have seen photographs and a video of this extraordinary dessert. Let´s turn to,
What are some of your sources, tools or instrument for drawing up a beautifully dressed plate ?
Julien Diaz
I use a kitchen pitch, sometimes, just be a line, a color, a branding, a form that I reinstate and make notes, to be kept with my recipes.
Margaux
What is your point of view on, are you are missing any dressage and visual skills at your establishment ?
Julien Diaz
There is no barrier to creativity, with a little imagination and ingenuity can do everything, no matter the means.
Margaux
Thank you, Chef Julien. It has been a great pleasure.
Thank you very much for your participation with Visions Gourmandes.
.
Julien Diaz had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Sublime, simple, precise, original
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Julien Diaz
.
With a totally evolved art of the plate, evolutionary cuisine, this Michelin Star Chef, à Marseille, France native, Chef Julien Diaz, along with his extraordinary Mediterranean trilogy of ascendency, was born close to the landmark stadium, Stade Vélodrome.
Julien´s Mediterranean trilogy includes his maternal Grandmother of Italian ascendency, Napoli, and his paternal Spanish Grandfather who hails from Cartagena, Murcia.
To date, Chef Julien is one of the most quintessential, and tremendously talented young Chefs on France´s gastronomic front.
Additionally, he has been conjuring up his sublime epicurism chockfull of finess, with the enchantment of local Corsican products, from the land, and the sea, at the beautiful Restaurant L´Oggi, located in the 4 Star Hotel Chez Charles & Spa in Lumio, Corsica.
He draws upon the essences of fresh quality locally grown, raised and / or caught from the sea, raw materials and integrates his passion for the culinary arts through simplicity, precision and originality along with his extensive expertise and technical culinary skills in his craft.
.
Face to face... Interview with Julien Diaz
.
Margaux
Where did you study the culinary arts ?
Julien Diaz
In 1999, I started studying the culinary arts at the Technologique Hôtellier and received my Baccalaureate Degree. Then, in 2001, I furthered my studies at The Institute of The Culinary Arts Of Hospitality Services and in 2002, as a licensed Sommelier.
Margaux
What is your culinary philosophy ?
Julien Diaz
Firstly, Mediterranean, with local Corsican products. Let me state this in three words: “Simplicity, Precision and Originality”.
One of my first professors said to me: “La Cuisine c´est bon beau et chaud”. In English, “If the cuisine is good, it is wonderful, when it is hot”.
Margaux
Truly lovely idiom. Tell us about your gastronomic dream trip and why.
Julien Diaz
travelled to Italy, Spain, England, Switzerland, Egypt, Lebanon, Iraq and throughout France. I have seen uncountable infinite techniques. I have met French and International Master Chefs, and culinary experts. However, if I had to choose one destination, then it is surely Japan, because I love the aesthetics of the Japanese kitchen.
Margaux
Julien, tell us what are some of your favorite local Corsican and Mediterranean products that you utilize in your recipes ?
Julien Diaz
At the moment, seasonal availability dictates Corsican veal, Corsican Porc Nostral, ripe red tomatoes, local fresh fish varieties; for example: John Dory, Dentex, Lobster and Red Prawns. Citrus fruits, fresh herbs, which are uncultivated from the wild thick underbrush of aromatic herbs, called Herbes de Maquis. Aquerello short grain rice for Risotto, gentile Gragnano Pasta, designation of origin. Napoli and Fegola, and Sardinian short grain rice for Risotto. I purchase some excellent quality local red and white wines from Vintner Antoine Arena, Extra Virgin Olive Oil from my paternal Grandfather´s Olive Groves, La Fare Les Oliviers, where he is a member of a local cooperative in Provençe, 32 km. from Marseille. Saffron is another product I utilize and purchase from a specialist cultivator. Béatrice Bacci in Porto Vecchio, Corsica.
Margaux
Sounds extraordinary … Who would you consider your Mentors ?
Julien Diaz
David Bisetto at Hotel Casa del Mar, a 2 Michelin Stars Restaurant in Porto Vecchio, where I was a Sous-Chef, and the only French Chef trained in Pastas.
Margaux
Can you tell us about your professional trip to Belgium ?
Julien Diaz
In October 2013, I had represented Corsica and more precisely the Balagne for a press lunch in Brussels.
Then in November, I attended the culinary festival Gastronomades of Angouleme to represent Corsica through the group "Chateaux et Hotels Collection" (CHC).
In January 2014, I was invited to create a menu with 4 Chefs in Switzerland, at Restaurant "Le Rouge" in Verbier.
Margaux
Tell us about your knowledge of Visions Gourmandes ?
Julien Diaz
I followed the group on Facebook before being contacted by Philippe Germain to ask me if I would like to take part in in some photographic gastronomic projects. Natural, I agreed without asking questions.
Margaux
Do you regularly photograph your presentations ?
Julien Diaz
Yes, I take pictures of all the dishes I create, so I can refer back to them at a future date
Margaux
What do you think of the popularity of television gastronomic shows and the public view for the kitchen, with regards to the Chefs, and especially the artistic aspect ?
Julien Diaz
Reports on the chefs are a way to highlight our profession. I 'm a little more mixed on reality Television shows. Moreover, because they are popularized by our passion, but on the other hand, they discredit the extensive training by showing that, the kitchen and dining are easily accessible or achieved.
There are generations of all ages who believe cooking is like television. One is often disappointed when he or she arrives in a restaurant and they experience a waiting between courses, where much time passes before the kitchen team can draw up a plate.
Margaux
What is your view on training in the field of dressage, the art of plating ?
Julien Diaz
It is important to provide a good training base and, as we say, " we eat with your eyes."
Margaux
What are some of the comments that you have been told at L´Oggi Restaurant in reference to the artistic-ness of your presentations ?
Julien Diaz
Some customers have told me that my plates, are like tables and they dared not touch them, in fear of damaging the beauty. How about me! And others have seen. all in bon appétit.
Margaux
When working on a new dish, what is your process of dressage for presentation ?
Julien Diaz
When, I create my first plate, in comparison to a specific visual idea, then after, it is very instinctive with little testing.
Margaux
What do you find the most creative, ingredients for example when dressing a plate ?
Julien Diaz
There are none in particular, the most beautiful entries are my objective.
Margaux
Which Chefs do you consider to be tops in creating outstanding creative dressage ?
Julien Diaz
Off the top of my head, Alexander Mazzia, Mauro Colagreco, David Toutain, Grant Achatz, Yoshi Mori, Alex Atala, René Redzepi and many others.
Margaux
Speaking about world renowned Chefs, is there a specific dressed plate that you have admired ?
Julien Diaz
Yes, very much so. Chef Grant Achatz at Alinea in Chicago creates a dessert in a spherical shape, where all the ingredients are drawn to the same place, and then a ribbon is tied around the sphere, and it bursts the sphere in the center. Amazing.
Margaux
Yes, I have seen photographs and a video of this extraordinary dessert. Let´s turn to,
What are some of your sources, tools or instrument for drawing up a beautifully dressed plate ?
Julien Diaz
I use a kitchen pitch, sometimes, just be a line, a color, a branding, a form that I reinstate and make notes, to be kept with my recipes.
Margaux
What is your point of view on, are you are missing any dressage and visual skills at your establishment ?
Julien Diaz
There is no barrier to creativity, with a little imagination and ingenuity can do everything, no matter the means.
Margaux
Thank you, Chef Julien. It has been a great pleasure.
Thank you very much for your participation with Visions Gourmandes.
.
Julien Diaz had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Sublime, simple, precise, original
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Julien Diaz
.
With a totally evolved art of the plate, evolutionary cuisine, this Michelin Star Chef, à Marseille, France native, Chef Julien Diaz, along with his extraordinary Mediterranean trilogy of ascendency, was born close to the landmark stadium, Stade Vélodrome.
Julien´s Mediterranean trilogy includes his maternal Grandmother of Italian ascendency, Napoli, and his paternal Spanish Grandfather who hails from Cartagena, Murcia.
To date, Chef Julien is one of the most quintessential, and tremendously talented young Chefs on France´s gastronomic front.
Additionally, he has been conjuring up his sublime epicurism chockfull of finess, with the enchantment of local Corsican products, from the land, and the sea, at the beautiful Restaurant L´Oggi, located in the 4 Star Hotel Chez Charles & Spa in Lumio, Corsica.
He draws upon the essences of fresh quality locally grown, raised and / or caught from the sea, raw materials and integrates his passion for the culinary arts through simplicity, precision and originality along with his extensive expertise and technical culinary skills in his craft.
.
Face to face... Interview with Julien Diaz
.
Margaux
Where did you study the culinary arts ?
Julien Diaz
In 1999, I started studying the culinary arts at the Technologique Hôtellier and received my Baccalaureate Degree. Then, in 2001, I furthered my studies at The Institute of The Culinary Arts Of Hospitality Services and in 2002, as a licensed Sommelier.
Margaux
What is your culinary philosophy ?
Julien Diaz
Firstly, Mediterranean, with local Corsican products. Let me state this in three words: “Simplicity, Precision and Originality”.
One of my first professors said to me: “La Cuisine c´est bon beau et chaud”. In English, “If the cuisine is good, it is wonderful, when it is hot”.
Margaux
Truly lovely idiom. Tell us about your gastronomic dream trip and why.
Julien Diaz
travelled to Italy, Spain, England, Switzerland, Egypt, Lebanon, Iraq and throughout France. I have seen uncountable infinite techniques. I have met French and International Master Chefs, and culinary experts. However, if I had to choose one destination, then it is surely Japan, because I love the aesthetics of the Japanese kitchen.
Margaux
Julien, tell us what are some of your favorite local Corsican and Mediterranean products that you utilize in your recipes ?
Julien Diaz
At the moment, seasonal availability dictates Corsican veal, Corsican Porc Nostral, ripe red tomatoes, local fresh fish varieties; for example: John Dory, Dentex, Lobster and Red Prawns. Citrus fruits, fresh herbs, which are uncultivated from the wild thick underbrush of aromatic herbs, called Herbes de Maquis. Aquerello short grain rice for Risotto, gentile Gragnano Pasta, designation of origin. Napoli and Fegola, and Sardinian short grain rice for Risotto. I purchase some excellent quality local red and white wines from Vintner Antoine Arena, Extra Virgin Olive Oil from my paternal Grandfather´s Olive Groves, La Fare Les Oliviers, where he is a member of a local cooperative in Provençe, 32 km. from Marseille. Saffron is another product I utilize and purchase from a specialist cultivator. Béatrice Bacci in Porto Vecchio, Corsica.
Margaux
Sounds extraordinary … Who would you consider your Mentors ?
Julien Diaz
David Bisetto at Hotel Casa del Mar, a 2 Michelin Stars Restaurant in Porto Vecchio, where I was a Sous-Chef, and the only French Chef trained in Pastas.
Margaux
Can you tell us about your professional trip to Belgium ?
Julien Diaz
In October 2013, I had represented Corsica and more precisely the Balagne for a press lunch in Brussels.
Then in November, I attended the culinary festival Gastronomades of Angouleme to represent Corsica through the group "Chateaux et Hotels Collection" (CHC).
In January 2014, I was invited to create a menu with 4 Chefs in Switzerland, at Restaurant "Le Rouge" in Verbier.
Margaux
Tell us about your knowledge of Visions Gourmandes ?
Julien Diaz
I followed the group on Facebook before being contacted by Philippe Germain to ask me if I would like to take part in in some photographic gastronomic projects. Natural, I agreed without asking questions.
Margaux
Do you regularly photograph your presentations ?
Julien Diaz
Yes, I take pictures of all the dishes I create, so I can refer back to them at a future date
Margaux
What do you think of the popularity of television gastronomic shows and the public view for the kitchen, with regards to the Chefs, and especially the artistic aspect ?
Julien Diaz
Reports on the chefs are a way to highlight our profession. I 'm a little more mixed on reality Television shows. Moreover, because they are popularized by our passion, but on the other hand, they discredit the extensive training by showing that, the kitchen and dining are easily accessible or achieved.
There are generations of all ages who believe cooking is like television. One is often disappointed when he or she arrives in a restaurant and they experience a waiting between courses, where much time passes before the kitchen team can draw up a plate.
Margaux
What is your view on training in the field of dressage, the art of plating ?
Julien Diaz
It is important to provide a good training base and, as we say, " we eat with your eyes."
Margaux
What are some of the comments that you have been told at L´Oggi Restaurant in reference to the artistic-ness of your presentations ?
Julien Diaz
Some customers have told me that my plates, are like tables and they dared not touch them, in fear of damaging the beauty. How about me! And others have seen. all in bon appétit.
Margaux
When working on a new dish, what is your process of dressage for presentation ?
Julien Diaz
When, I create my first plate, in comparison to a specific visual idea, then after, it is very instinctive with little testing.
Margaux
What do you find the most creative, ingredients for example when dressing a plate ?
Julien Diaz
There are none in particular, the most beautiful entries are my objective.
Margaux
Which Chefs do you consider to be tops in creating outstanding creative dressage ?
Julien Diaz
Off the top of my head, Alexander Mazzia, Mauro Colagreco, David Toutain, Grant Achatz, Yoshi Mori, Alex Atala, René Redzepi and many others.
Margaux
Speaking about world renowned Chefs, is there a specific dressed plate that you have admired ?
Julien Diaz
Yes, very much so. Chef Grant Achatz at Alinea in Chicago creates a dessert in a spherical shape, where all the ingredients are drawn to the same place, and then a ribbon is tied around the sphere, and it bursts the sphere in the center. Amazing.
Margaux
Yes, I have seen photographs and a video of this extraordinary dessert. Let´s turn to,
What are some of your sources, tools or instrument for drawing up a beautifully dressed plate ?
Julien Diaz
I use a kitchen pitch, sometimes, just be a line, a color, a branding, a form that I reinstate and make notes, to be kept with my recipes.
Margaux
What is your point of view on, are you are missing any dressage and visual skills at your establishment ?
Julien Diaz
There is no barrier to creativity, with a little imagination and ingenuity can do everything, no matter the means.
Margaux
Thank you, Chef Julien. It has been a great pleasure.
Thank you very much for your participation with Visions Gourmandes.
.
Julien Diaz had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Sublime, simple, precise, original
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Julien Diaz
.
With a totally evolved art of the plate, evolutionary cuisine, this Michelin Star Chef, à Marseille, France native, Chef Julien Diaz, along with his extraordinary Mediterranean trilogy of ascendency, was born close to the landmark stadium, Stade Vélodrome.
Julien´s Mediterranean trilogy includes his maternal Grandmother of Italian ascendency, Napoli, and his paternal Spanish Grandfather who hails from Cartagena, Murcia.
To date, Chef Julien is one of the most quintessential, and tremendously talented young Chefs on France´s gastronomic front.
Additionally, he has been conjuring up his sublime epicurism chockfull of finess, with the enchantment of local Corsican products, from the land, and the sea, at the beautiful Restaurant L´Oggi, located in the 4 Star Hotel Chez Charles & Spa in Lumio, Corsica.
He draws upon the essences of fresh quality locally grown, raised and / or caught from the sea, raw materials and integrates his passion for the culinary arts through simplicity, precision and originality along with his extensive expertise and technical culinary skills in his craft.
.
Face to face... Interview with Julien Diaz
.
Margaux
Where did you study the culinary arts ?
Julien Diaz
In 1999, I started studying the culinary arts at the Technologique Hôtellier and received my Baccalaureate Degree. Then, in 2001, I furthered my studies at The Institute of The Culinary Arts Of Hospitality Services and in 2002, as a licensed Sommelier.
Margaux
What is your culinary philosophy ?
Julien Diaz
Firstly, Mediterranean, with local Corsican products. Let me state this in three words: “Simplicity, Precision and Originality”.
One of my first professors said to me: “La Cuisine c´est bon beau et chaud”. In English, “If the cuisine is good, it is wonderful, when it is hot”.
Margaux
Truly lovely idiom. Tell us about your gastronomic dream trip and why.
Julien Diaz
travelled to Italy, Spain, England, Switzerland, Egypt, Lebanon, Iraq and throughout France. I have seen uncountable infinite techniques. I have met French and International Master Chefs, and culinary experts. However, if I had to choose one destination, then it is surely Japan, because I love the aesthetics of the Japanese kitchen.
Margaux
Julien, tell us what are some of your favorite local Corsican and Mediterranean products that you utilize in your recipes ?
Julien Diaz
At the moment, seasonal availability dictates Corsican veal, Corsican Porc Nostral, ripe red tomatoes, local fresh fish varieties; for example: John Dory, Dentex, Lobster and Red Prawns. Citrus fruits, fresh herbs, which are uncultivated from the wild thick underbrush of aromatic herbs, called Herbes de Maquis. Aquerello short grain rice for Risotto, gentile Gragnano Pasta, designation of origin. Napoli and Fegola, and Sardinian short grain rice for Risotto. I purchase some excellent quality local red and white wines from Vintner Antoine Arena, Extra Virgin Olive Oil from my paternal Grandfather´s Olive Groves, La Fare Les Oliviers, where he is a member of a local cooperative in Provençe, 32 km. from Marseille. Saffron is another product I utilize and purchase from a specialist cultivator. Béatrice Bacci in Porto Vecchio, Corsica.
Margaux
Sounds extraordinary … Who would you consider your Mentors ?
Julien Diaz
David Bisetto at Hotel Casa del Mar, a 2 Michelin Stars Restaurant in Porto Vecchio, where I was a Sous-Chef, and the only French Chef trained in Pastas.
Margaux
Can you tell us about your professional trip to Belgium ?
Julien Diaz
In October 2013, I had represented Corsica and more precisely the Balagne for a press lunch in Brussels.
Then in November, I attended the culinary festival Gastronomades of Angouleme to represent Corsica through the group "Chateaux et Hotels Collection" (CHC).
In January 2014, I was invited to create a menu with 4 Chefs in Switzerland, at Restaurant "Le Rouge" in Verbier.
Margaux
Tell us about your knowledge of Visions Gourmandes ?
Julien Diaz
I followed the group on Facebook before being contacted by Philippe Germain to ask me if I would like to take part in in some photographic gastronomic projects. Natural, I agreed without asking questions.
Margaux
Do you regularly photograph your presentations ?
Julien Diaz
Yes, I take pictures of all the dishes I create, so I can refer back to them at a future date
Margaux
What do you think of the popularity of television gastronomic shows and the public view for the kitchen, with regards to the Chefs, and especially the artistic aspect ?
Julien Diaz
Reports on the chefs are a way to highlight our profession. I 'm a little more mixed on reality Television shows. Moreover, because they are popularized by our passion, but on the other hand, they discredit the extensive training by showing that, the kitchen and dining are easily accessible or achieved.
There are generations of all ages who believe cooking is like television. One is often disappointed when he or she arrives in a restaurant and they experience a waiting between courses, where much time passes before the kitchen team can draw up a plate.
Margaux
What is your view on training in the field of dressage, the art of plating ?
Julien Diaz
It is important to provide a good training base and, as we say, " we eat with your eyes."
Margaux
What are some of the comments that you have been told at L´Oggi Restaurant in reference to the artistic-ness of your presentations ?
Julien Diaz
Some customers have told me that my plates, are like tables and they dared not touch them, in fear of damaging the beauty. How about me! And others have seen. all in bon appétit.
Margaux
When working on a new dish, what is your process of dressage for presentation ?
Julien Diaz
When, I create my first plate, in comparison to a specific visual idea, then after, it is very instinctive with little testing.
Margaux
What do you find the most creative, ingredients for example when dressing a plate ?
Julien Diaz
There are none in particular, the most beautiful entries are my objective.
Margaux
Which Chefs do you consider to be tops in creating outstanding creative dressage ?
Julien Diaz
Off the top of my head, Alexander Mazzia, Mauro Colagreco, David Toutain, Grant Achatz, Yoshi Mori, Alex Atala, René Redzepi and many others.
Margaux
Speaking about world renowned Chefs, is there a specific dressed plate that you have admired ?
Julien Diaz
Yes, very much so. Chef Grant Achatz at Alinea in Chicago creates a dessert in a spherical shape, where all the ingredients are drawn to the same place, and then a ribbon is tied around the sphere, and it bursts the sphere in the center. Amazing.
Margaux
Yes, I have seen photographs and a video of this extraordinary dessert. Let´s turn to,
What are some of your sources, tools or instrument for drawing up a beautifully dressed plate ?
Julien Diaz
I use a kitchen pitch, sometimes, just be a line, a color, a branding, a form that I reinstate and make notes, to be kept with my recipes.
Margaux
What is your point of view on, are you are missing any dressage and visual skills at your establishment ?
Julien Diaz
There is no barrier to creativity, with a little imagination and ingenuity can do everything, no matter the means.
Margaux
Thank you, Chef Julien. It has been a great pleasure.
Thank you very much for your participation with Visions Gourmandes.
.
Julien Diaz had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Sublime, simple, precise, original
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Julien Diaz
.
With a totally evolved art of the plate, evolutionary cuisine, this Michelin Star Chef, à Marseille, France native, Chef Julien Diaz, along with his extraordinary Mediterranean trilogy of ascendency, was born close to the landmark stadium, Stade Vélodrome.
Julien´s Mediterranean trilogy includes his maternal Grandmother of Italian ascendency, Napoli, and his paternal Spanish Grandfather who hails from Cartagena, Murcia.
To date, Chef Julien is one of the most quintessential, and tremendously talented young Chefs on France´s gastronomic front.
Additionally, he has been conjuring up his sublime epicurism chockfull of finess, with the enchantment of local Corsican products, from the land, and the sea, at the beautiful Restaurant L´Oggi, located in the 4 Star Hotel Chez Charles & Spa in Lumio, Corsica.
He draws upon the essences of fresh quality locally grown, raised and / or caught from the sea, raw materials and integrates his passion for the culinary arts through simplicity, precision and originality along with his extensive expertise and technical culinary skills in his craft.
.
Face to face... Interview with Julien Diaz
.
Margaux
Where did you study the culinary arts ?
Julien Diaz
In 1999, I started studying the culinary arts at the Technologique Hôtellier and received my Baccalaureate Degree. Then, in 2001, I furthered my studies at The Institute of The Culinary Arts Of Hospitality Services and in 2002, as a licensed Sommelier.
Margaux
What is your culinary philosophy ?
Julien Diaz
Firstly, Mediterranean, with local Corsican products. Let me state this in three words: “Simplicity, Precision and Originality”.
One of my first professors said to me: “La Cuisine c´est bon beau et chaud”. In English, “If the cuisine is good, it is wonderful, when it is hot”.
Margaux
Truly lovely idiom. Tell us about your gastronomic dream trip and why.
Julien Diaz
travelled to Italy, Spain, England, Switzerland, Egypt, Lebanon, Iraq and throughout France. I have seen uncountable infinite techniques. I have met French and International Master Chefs, and culinary experts. However, if I had to choose one destination, then it is surely Japan, because I love the aesthetics of the Japanese kitchen.
Margaux
Julien, tell us what are some of your favorite local Corsican and Mediterranean products that you utilize in your recipes ?
Julien Diaz
At the moment, seasonal availability dictates Corsican veal, Corsican Porc Nostral, ripe red tomatoes, local fresh fish varieties; for example: John Dory, Dentex, Lobster and Red Prawns. Citrus fruits, fresh herbs, which are uncultivated from the wild thick underbrush of aromatic herbs, called Herbes de Maquis. Aquerello short grain rice for Risotto, gentile Gragnano Pasta, designation of origin. Napoli and Fegola, and Sardinian short grain rice for Risotto. I purchase some excellent quality local red and white wines from Vintner Antoine Arena, Extra Virgin Olive Oil from my paternal Grandfather´s Olive Groves, La Fare Les Oliviers, where he is a member of a local cooperative in Provençe, 32 km. from Marseille. Saffron is another product I utilize and purchase from a specialist cultivator. Béatrice Bacci in Porto Vecchio, Corsica.
Margaux
Sounds extraordinary … Who would you consider your Mentors ?
Julien Diaz
David Bisetto at Hotel Casa del Mar, a 2 Michelin Stars Restaurant in Porto Vecchio, where I was a Sous-Chef, and the only French Chef trained in Pastas.
Margaux
Can you tell us about your professional trip to Belgium ?
Julien Diaz
In October 2013, I had represented Corsica and more precisely the Balagne for a press lunch in Brussels.
Then in November, I attended the culinary festival Gastronomades of Angouleme to represent Corsica through the group "Chateaux et Hotels Collection" (CHC).
In January 2014, I was invited to create a menu with 4 Chefs in Switzerland, at Restaurant "Le Rouge" in Verbier.
Margaux
Tell us about your knowledge of Visions Gourmandes ?
Julien Diaz
I followed the group on Facebook before being contacted by Philippe Germain to ask me if I would like to take part in in some photographic gastronomic projects. Natural, I agreed without asking questions.
Margaux
Do you regularly photograph your presentations ?
Julien Diaz
Yes, I take pictures of all the dishes I create, so I can refer back to them at a future date
Margaux
What do you think of the popularity of television gastronomic shows and the public view for the kitchen, with regards to the Chefs, and especially the artistic aspect ?
Julien Diaz
Reports on the chefs are a way to highlight our profession. I 'm a little more mixed on reality Television shows. Moreover, because they are popularized by our passion, but on the other hand, they discredit the extensive training by showing that, the kitchen and dining are easily accessible or achieved.
There are generations of all ages who believe cooking is like television. One is often disappointed when he or she arrives in a restaurant and they experience a waiting between courses, where much time passes before the kitchen team can draw up a plate.
Margaux
What is your view on training in the field of dressage, the art of plating ?
Julien Diaz
It is important to provide a good training base and, as we say, " we eat with your eyes."
Margaux
What are some of the comments that you have been told at L´Oggi Restaurant in reference to the artistic-ness of your presentations ?
Julien Diaz
Some customers have told me that my plates, are like tables and they dared not touch them, in fear of damaging the beauty. How about me! And others have seen. all in bon appétit.
Margaux
When working on a new dish, what is your process of dressage for presentation ?
Julien Diaz
When, I create my first plate, in comparison to a specific visual idea, then after, it is very instinctive with little testing.
Margaux
What do you find the most creative, ingredients for example when dressing a plate ?
Julien Diaz
There are none in particular, the most beautiful entries are my objective.
Margaux
Which Chefs do you consider to be tops in creating outstanding creative dressage ?
Julien Diaz
Off the top of my head, Alexander Mazzia, Mauro Colagreco, David Toutain, Grant Achatz, Yoshi Mori, Alex Atala, René Redzepi and many others.
Margaux
Speaking about world renowned Chefs, is there a specific dressed plate that you have admired ?
Julien Diaz
Yes, very much so. Chef Grant Achatz at Alinea in Chicago creates a dessert in a spherical shape, where all the ingredients are drawn to the same place, and then a ribbon is tied around the sphere, and it bursts the sphere in the center. Amazing.
Margaux
Yes, I have seen photographs and a video of this extraordinary dessert. Let´s turn to,
What are some of your sources, tools or instrument for drawing up a beautifully dressed plate ?
Julien Diaz
I use a kitchen pitch, sometimes, just be a line, a color, a branding, a form that I reinstate and make notes, to be kept with my recipes.
Margaux
What is your point of view on, are you are missing any dressage and visual skills at your establishment ?
Julien Diaz
There is no barrier to creativity, with a little imagination and ingenuity can do everything, no matter the means.
Margaux
Thank you, Chef Julien. It has been a great pleasure.
Thank you very much for your participation with Visions Gourmandes.
.
Julien Diaz had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Sublime, simple, precise, original
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Julien Diaz
.
With a totally evolved art of the plate, evolutionary cuisine, this Michelin Star Chef, à Marseille, France native, Chef Julien Diaz, along with his extraordinary Mediterranean trilogy of ascendency, was born close to the landmark stadium, Stade Vélodrome.
Julien´s Mediterranean trilogy includes his maternal Grandmother of Italian ascendency, Napoli, and his paternal Spanish Grandfather who hails from Cartagena, Murcia.
To date, Chef Julien is one of the most quintessential, and tremendously talented young Chefs on France´s gastronomic front.
Additionally, he has been conjuring up his sublime epicurism chockfull of finess, with the enchantment of local Corsican products, from the land, and the sea, at the beautiful Restaurant L´Oggi, located in the 4 Star Hotel Chez Charles & Spa in Lumio, Corsica.
He draws upon the essences of fresh quality locally grown, raised and / or caught from the sea, raw materials and integrates his passion for the culinary arts through simplicity, precision and originality along with his extensive expertise and technical culinary skills in his craft.
.
Face to face... Interview with Julien Diaz
.
Margaux
Where did you study the culinary arts ?
Julien Diaz
In 1999, I started studying the culinary arts at the Technologique Hôtellier and received my Baccalaureate Degree. Then, in 2001, I furthered my studies at The Institute of The Culinary Arts Of Hospitality Services and in 2002, as a licensed Sommelier.
Margaux
What is your culinary philosophy ?
Julien Diaz
Firstly, Mediterranean, with local Corsican products. Let me state this in three words: “Simplicity, Precision and Originality”.
One of my first professors said to me: “La Cuisine c´est bon beau et chaud”. In English, “If the cuisine is good, it is wonderful, when it is hot”.
Margaux
Truly lovely idiom. Tell us about your gastronomic dream trip and why.
Julien Diaz
travelled to Italy, Spain, England, Switzerland, Egypt, Lebanon, Iraq and throughout France. I have seen uncountable infinite techniques. I have met French and International Master Chefs, and culinary experts. However, if I had to choose one destination, then it is surely Japan, because I love the aesthetics of the Japanese kitchen.
Margaux
Julien, tell us what are some of your favorite local Corsican and Mediterranean products that you utilize in your recipes ?
Julien Diaz
At the moment, seasonal availability dictates Corsican veal, Corsican Porc Nostral, ripe red tomatoes, local fresh fish varieties; for example: John Dory, Dentex, Lobster and Red Prawns. Citrus fruits, fresh herbs, which are uncultivated from the wild thick underbrush of aromatic herbs, called Herbes de Maquis. Aquerello short grain rice for Risotto, gentile Gragnano Pasta, designation of origin. Napoli and Fegola, and Sardinian short grain rice for Risotto. I purchase some excellent quality local red and white wines from Vintner Antoine Arena, Extra Virgin Olive Oil from my paternal Grandfather´s Olive Groves, La Fare Les Oliviers, where he is a member of a local cooperative in Provençe, 32 km. from Marseille. Saffron is another product I utilize and purchase from a specialist cultivator. Béatrice Bacci in Porto Vecchio, Corsica.
Margaux
Sounds extraordinary … Who would you consider your Mentors ?
Julien Diaz
David Bisetto at Hotel Casa del Mar, a 2 Michelin Stars Restaurant in Porto Vecchio, where I was a Sous-Chef, and the only French Chef trained in Pastas.
Margaux
Can you tell us about your professional trip to Belgium ?
Julien Diaz
In October 2013, I had represented Corsica and more precisely the Balagne for a press lunch in Brussels.
Then in November, I attended the culinary festival Gastronomades of Angouleme to represent Corsica through the group "Chateaux et Hotels Collection" (CHC).
In January 2014, I was invited to create a menu with 4 Chefs in Switzerland, at Restaurant "Le Rouge" in Verbier.
Margaux
Tell us about your knowledge of Visions Gourmandes ?
Julien Diaz
I followed the group on Facebook before being contacted by Philippe Germain to ask me if I would like to take part in in some photographic gastronomic projects. Natural, I agreed without asking questions.
Margaux
Do you regularly photograph your presentations ?
Julien Diaz
Yes, I take pictures of all the dishes I create, so I can refer back to them at a future date
Margaux
What do you think of the popularity of television gastronomic shows and the public view for the kitchen, with regards to the Chefs, and especially the artistic aspect ?
Julien Diaz
Reports on the chefs are a way to highlight our profession. I 'm a little more mixed on reality Television shows. Moreover, because they are popularized by our passion, but on the other hand, they discredit the extensive training by showing that, the kitchen and dining are easily accessible or achieved.
There are generations of all ages who believe cooking is like television. One is often disappointed when he or she arrives in a restaurant and they experience a waiting between courses, where much time passes before the kitchen team can draw up a plate.
Margaux
What is your view on training in the field of dressage, the art of plating ?
Julien Diaz
It is important to provide a good training base and, as we say, " we eat with your eyes."
Margaux
What are some of the comments that you have been told at L´Oggi Restaurant in reference to the artistic-ness of your presentations ?
Julien Diaz
Some customers have told me that my plates, are like tables and they dared not touch them, in fear of damaging the beauty. How about me! And others have seen. all in bon appétit.
Margaux
When working on a new dish, what is your process of dressage for presentation ?
Julien Diaz
When, I create my first plate, in comparison to a specific visual idea, then after, it is very instinctive with little testing.
Margaux
What do you find the most creative, ingredients for example when dressing a plate ?
Julien Diaz
There are none in particular, the most beautiful entries are my objective.
Margaux
Which Chefs do you consider to be tops in creating outstanding creative dressage ?
Julien Diaz
Off the top of my head, Alexander Mazzia, Mauro Colagreco, David Toutain, Grant Achatz, Yoshi Mori, Alex Atala, René Redzepi and many others.
Margaux
Speaking about world renowned Chefs, is there a specific dressed plate that you have admired ?
Julien Diaz
Yes, very much so. Chef Grant Achatz at Alinea in Chicago creates a dessert in a spherical shape, where all the ingredients are drawn to the same place, and then a ribbon is tied around the sphere, and it bursts the sphere in the center. Amazing.
Margaux
Yes, I have seen photographs and a video of this extraordinary dessert. Let´s turn to,
What are some of your sources, tools or instrument for drawing up a beautifully dressed plate ?
Julien Diaz
I use a kitchen pitch, sometimes, just be a line, a color, a branding, a form that I reinstate and make notes, to be kept with my recipes.
Margaux
What is your point of view on, are you are missing any dressage and visual skills at your establishment ?
Julien Diaz
There is no barrier to creativity, with a little imagination and ingenuity can do everything, no matter the means.
Margaux
Thank you, Chef Julien. It has been a great pleasure.
Thank you very much for your participation with Visions Gourmandes.
.
Julien Diaz had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Sublime, simple, precise, original
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Julien Diaz
.
With a totally evolved art of the plate, evolutionary cuisine, this Michelin Star Chef, à Marseille, France native, Chef Julien Diaz, along with his extraordinary Mediterranean trilogy of ascendency, was born close to the landmark stadium, Stade Vélodrome.
Julien´s Mediterranean trilogy includes his maternal Grandmother of Italian ascendency, Napoli, and his paternal Spanish Grandfather who hails from Cartagena, Murcia.
To date, Chef Julien is one of the most quintessential, and tremendously talented young Chefs on France´s gastronomic front.
Additionally, he has been conjuring up his sublime epicurism chockfull of finess, with the enchantment of local Corsican products, from the land, and the sea, at the beautiful Restaurant L´Oggi, located in the 4 Star Hotel Chez Charles & Spa in Lumio, Corsica.
He draws upon the essences of fresh quality locally grown, raised and / or caught from the sea, raw materials and integrates his passion for the culinary arts through simplicity, precision and originality along with his extensive expertise and technical culinary skills in his craft.
.
Face to face... Interview with Julien Diaz
.
Margaux
Where did you study the culinary arts ?
Julien Diaz
In 1999, I started studying the culinary arts at the Technologique Hôtellier and received my Baccalaureate Degree. Then, in 2001, I furthered my studies at The Institute of The Culinary Arts Of Hospitality Services and in 2002, as a licensed Sommelier.
Margaux
What is your culinary philosophy ?
Julien Diaz
Firstly, Mediterranean, with local Corsican products. Let me state this in three words: “Simplicity, Precision and Originality”.
One of my first professors said to me: “La Cuisine c´est bon beau et chaud”. In English, “If the cuisine is good, it is wonderful, when it is hot”.
Margaux
Truly lovely idiom. Tell us about your gastronomic dream trip and why.
Julien Diaz
travelled to Italy, Spain, England, Switzerland, Egypt, Lebanon, Iraq and throughout France. I have seen uncountable infinite techniques. I have met French and International Master Chefs, and culinary experts. However, if I had to choose one destination, then it is surely Japan, because I love the aesthetics of the Japanese kitchen.
Margaux
Julien, tell us what are some of your favorite local Corsican and Mediterranean products that you utilize in your recipes ?
Julien Diaz
At the moment, seasonal availability dictates Corsican veal, Corsican Porc Nostral, ripe red tomatoes, local fresh fish varieties; for example: John Dory, Dentex, Lobster and Red Prawns. Citrus fruits, fresh herbs, which are uncultivated from the wild thick underbrush of aromatic herbs, called Herbes de Maquis. Aquerello short grain rice for Risotto, gentile Gragnano Pasta, designation of origin. Napoli and Fegola, and Sardinian short grain rice for Risotto. I purchase some excellent quality local red and white wines from Vintner Antoine Arena, Extra Virgin Olive Oil from my paternal Grandfather´s Olive Groves, La Fare Les Oliviers, where he is a member of a local cooperative in Provençe, 32 km. from Marseille. Saffron is another product I utilize and purchase from a specialist cultivator. Béatrice Bacci in Porto Vecchio, Corsica.
Margaux
Sounds extraordinary … Who would you consider your Mentors ?
Julien Diaz
David Bisetto at Hotel Casa del Mar, a 2 Michelin Stars Restaurant in Porto Vecchio, where I was a Sous-Chef, and the only French Chef trained in Pastas.
Margaux
Can you tell us about your professional trip to Belgium ?
Julien Diaz
In October 2013, I had represented Corsica and more precisely the Balagne for a press lunch in Brussels.
Then in November, I attended the culinary festival Gastronomades of Angouleme to represent Corsica through the group "Chateaux et Hotels Collection" (CHC).
In January 2014, I was invited to create a menu with 4 Chefs in Switzerland, at Restaurant "Le Rouge" in Verbier.
Margaux
Tell us about your knowledge of Visions Gourmandes ?
Julien Diaz
I followed the group on Facebook before being contacted by Philippe Germain to ask me if I would like to take part in in some photographic gastronomic projects. Natural, I agreed without asking questions.
Margaux
Do you regularly photograph your presentations ?
Julien Diaz
Yes, I take pictures of all the dishes I create, so I can refer back to them at a future date
Margaux
What do you think of the popularity of television gastronomic shows and the public view for the kitchen, with regards to the Chefs, and especially the artistic aspect ?
Julien Diaz
Reports on the chefs are a way to highlight our profession. I 'm a little more mixed on reality Television shows. Moreover, because they are popularized by our passion, but on the other hand, they discredit the extensive training by showing that, the kitchen and dining are easily accessible or achieved.
There are generations of all ages who believe cooking is like television. One is often disappointed when he or she arrives in a restaurant and they experience a waiting between courses, where much time passes before the kitchen team can draw up a plate.
Margaux
What is your view on training in the field of dressage, the art of plating ?
Julien Diaz
It is important to provide a good training base and, as we say, " we eat with your eyes."
Margaux
What are some of the comments that you have been told at L´Oggi Restaurant in reference to the artistic-ness of your presentations ?
Julien Diaz
Some customers have told me that my plates, are like tables and they dared not touch them, in fear of damaging the beauty. How about me! And others have seen. all in bon appétit.
Margaux
When working on a new dish, what is your process of dressage for presentation ?
Julien Diaz
When, I create my first plate, in comparison to a specific visual idea, then after, it is very instinctive with little testing.
Margaux
What do you find the most creative, ingredients for example when dressing a plate ?
Julien Diaz
There are none in particular, the most beautiful entries are my objective.
Margaux
Which Chefs do you consider to be tops in creating outstanding creative dressage ?
Julien Diaz
Off the top of my head, Alexander Mazzia, Mauro Colagreco, David Toutain, Grant Achatz, Yoshi Mori, Alex Atala, René Redzepi and many others.
Margaux
Speaking about world renowned Chefs, is there a specific dressed plate that you have admired ?
Julien Diaz
Yes, very much so. Chef Grant Achatz at Alinea in Chicago creates a dessert in a spherical shape, where all the ingredients are drawn to the same place, and then a ribbon is tied around the sphere, and it bursts the sphere in the center. Amazing.
Margaux
Yes, I have seen photographs and a video of this extraordinary dessert. Let´s turn to,
What are some of your sources, tools or instrument for drawing up a beautifully dressed plate ?
Julien Diaz
I use a kitchen pitch, sometimes, just be a line, a color, a branding, a form that I reinstate and make notes, to be kept with my recipes.
Margaux
What is your point of view on, are you are missing any dressage and visual skills at your establishment ?
Julien Diaz
There is no barrier to creativity, with a little imagination and ingenuity can do everything, no matter the means.
Margaux
Thank you, Chef Julien. It has been a great pleasure.
Thank you very much for your participation with Visions Gourmandes.
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Julien Diaz had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
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