An inspired menu - Chef Julien Mercier Paris 15 Hotel

Is this proximity to an organic garden a real bonus in your profession?
This vegetable garden is an incredible asset. Each morning we pick the produce to be served that day, providing unparalleled quality of taste and nutrition. It allows us to respect the true seasons of each fruit and vegetable, no additives required. And, with no transport to worry about, we can work with produce that is extremely fragile, such as edible flowers, heirloom tomatoes or other forgotten varieties.

You talk a lot about your team. What is the atmosphere in the kitchen?
My team represents my greatest satisfaction. It is a real pleasure to have the opportunity to share my passion and see their minds go beyond traditional limits, creating new recipes and finding fresh inspiration together. I hope that our work and our passion in the kitchen is felt in the dining room and that each guest experiences a moment that is delicious in every sense of the word.