Falling into the pot at a very young age and trained in Michelin-starred kitchens, Julien Amat opened his restaurant - Le Rouergat - just after the first lockdown, ten minutes from Agen. A tribute to the gastronomy of the South-West, updated and elevated through the excellence of local terroir ingredients.
By opening Le Rouergat in Castelculier (near Agen), Chef Julien Amat found himself at 35 returning to the roots of his craft, drawing inspiration from his Aveyron family’s cooking and from the exotic flavors discovered during his travels. “My grandmother was an excellent cook, and my parents were globe-trotters: every year, we travelled abroad to sunny places.” A nourishing family ritual that left a lasting mark. With an instinct for authenticity, Julien loves to “reinterpret great classics of French cuisine by bringing in flavors from elsewhere and a touch of modernity.” At Le Rouergat, a sole fillet may be paired with fresh pasta, a farçou with Iberian pork tenderloin, a truffade with aligot, or caviar with lobster. An engaged chef offering bistronomic cuisine at lunch and gastronomic cuisine at dinner, Julien advocates for sustainable fishing and local products (saffron, melon, strawberries, asparagus, truffle…) sourced from around fifteen producers in the Lot-et-Garonne region. A region he fell deeply and doubly in love with, after meeting his partner Cécile.
A Tour de France of Michelin Stars
Though he learned the basics of the trade from his father - one of the youngest restaurateurs in France - he trained in Michelin-starred establishments. A school of rigor, excellence, and savoir-faire that built the reputation of French haute cuisine, and that led this Aveyron-born chef to a flawless career path. A cycling enthusiast in his rare leisure hours, Julien began his personal Tour de France at Michel Chabran’s in Pont-de-l’Isère (1 star). “At the time, everyone talked about Alain Ducasse, Jean-François Piège, Joël Robuchon…” He then joined L’Aubergade in Puymirol (3 stars at the time). “I worked for three years alongside Michel Trama in Puymirol (47). His sommelier, who became a friend and later joined the Grand Hôtel (1 star) in Saint-Jean-de-Luz, contacted me to work with Nicolas Masse.” Julien accepted eagerly. For a year and a half, he discovered the cuisine of a creative chef whom he later followed to Les Sources de Caudalie (now 2 stars), a palace nestled among Bordeaux vineyards.
Julien would even end up organizing his own wedding dinner there: proof, if needed, of the trust shared between these two culinary alchemists! At 25, he became head chef at Le Carré Gourmand in Boé (47) for five years. He then managed Le Square in Astaffort.
Now at the helm of his own restaurant, leading a team of five, Julien Amat dreams of earning his first Michelin star. “For me, it’s the recognition of all the work accomplished.” The Gault & Millau guide has already rewarded him with a strong rating among the region’s top five chefs. Come on, Julien, your Michelin finish line is getting closer every day!