Love at first bite: A rekindled passion at the table of Chalet Viñales
At 33, Julien is the perfect example of a successful career change. Now a host and vegetarian chef at Chalet Viñales, he offers guests more than just a meal — it’s an experience, infused with passion, purpose, and creativity.
Love at first bite: A rekindled passion at the table of Chalet Viñales
A Sciences Po graduate specializing in corporate social and environmental responsibility, Julien started his career in consulting, hoping to make a real impact on the environmental causes he cared deeply about. But he quickly grew disillusioned with the contradictions of the industry. Little by little, a gap opened between his personal values — vegetarianism, ecological awareness — and his professional life.
At 30, one thing became clear: it was time for a change. The path to a new career took time to take shape, marked by doubt and a lot of reflection on what he truly wanted. The turning point came while making a strawberry tart. “I realized that cooking was what I loved — it fulfilled my desire for hands-on work, creativity, and independence at every stage of the process.” Julien then enrolled in a professional pastry course and began training in the restaurant world.
Chalet Viñales:
a new life in the mountains
The idea of becoming a host grew naturally, shaped by encounters and experiences along the way. The renovation of Chalet Viñales — his family home nestled deep in nature — marked a turning point. During a yoga retreat organized with a friend, Julien cooked for the participants and discovered how much he enjoyed bringing people together around the table. Les Grandes Tablées — his professional moniker — was born. That pivotal moment inspired him to reinvent the chalet as a warm, welcoming space where every meal is a celebration of plant-based cuisine.
Julien has fully embraced a vegetarian approach, driven by ecological, ethical, and practical reasons. He doesn’t see it as a limitation, but as an exciting creative playground — a way to challenge the conventions of traditional French gastronomy while enjoying greater freedom in the kitchen.
Chalet Viñales, tucked away among the fir trees.
One of Julien’s signature dishes? His blood orange cake.
Every dish reflects a deep care for seasonality, organic ingredients, and sourcing. In summer, guests might enjoy a roasted artichoke and sage salad, followed by a fresh pea and parsley pesto. In winter, it’s all about comfort — think velvety celeriac soup or a caramelized pumpkin tatin with black rice. Julien isn’t afraid to put a plant-based spin on regional classics either, like a vegetarian croziflette or a rosemary-infused gratin dauphinois. And the aromatic herbs? All local, straight from the garden.
But beyond the food, Julien shares an entire way of life. “Voltaire said, ‘We must cultivate our garden.’ That’s exactly what I’m doing here, in my own way.” With a generous spirit and a love for teaching, he brings people together — offering not just a meal, but the warmth and togetherness he grew up with at Chalet Viñales.
At Chalet Viñales, meals are served with a view of the peaks.
A summer menu
at Chalet Viñales
“In the summer, I mainly welcome hikers to the chalet. The meal needs to be both fresh and hearty.”
Starter: Roasted artichoke salad with garden sage and garlic, topped with savory granola.
Main: Penne verde — pasta tossed with a fresh pea and parsley pesto.
Dessert: Crispy tuile with rhubarb mousse and poached garden rhubarb.
Hikers recharge at the chalet before heading back out onto the trails.
A winter menu
at Chalet Viñales
Julien in the middle of a pastry workshop.
“In winter, guests crave comfort food.”
Starter: A trompe-l’œil of scallops — celeriac velouté with a confit celeriac medallion and dill oil.
Main: Pumpkin tatin — roasted pumpkin served with black rice, carrot caramel, and herb oil.
Dessert: Black Forest-style tartlet — cocoa shortcrust pastry filled with dark chocolate pastry cream, topped with whipped cream, meringue shards, and amarena cherries.
Find your perfect house
