The chef
Julien Aubert
Trained under Alain Passard and Mauro Colagreco. Opened Aurelia at twenty-nine. Fifteen years later, his cooking still rests on restraint and the season.
The chef
“I don't want guests to remember a dish. I want them to remember how they felt at the table.”
Trained under Alain Passard and Mauro Colagreco, Julien Aubert opened Aurelia at twenty-nine. Fifteen years later his cooking still rests on one idea: restraint, and an obsessive respect for the seasons.
Julien AubertChef & proprietor
A life in kitchens
The path
2002
L'Arpège, Paris
Four years under Alain Passard, learning that vegetables can be the whole story.
2006
Mirazur, Menton
Sous-chef to Mauro Colagreco, where the garden became the menu.
2009
Aurelia opens
Twenty-eight seats in a forgotten orangery.
2016
Second Michelin star
And the planting of the kitchen garden at Domaine Aurelia.
Guide Michelin 2026
N°23World's 50 Best
98 ptsLa Liste
5 / 5Gault & Millau