THE MICHELIN GUIDE WILL SOON AWARD THIS CHEF A NEW STAR.
A Night to Remember at Ju Maison de Cuisine: A Culinary Journey in the Heart of our Village.
Last night, we found ourselves amidst the quiet, winding streets of Bonneiux, our adopted home nestled in the heart of Provence. Our destination was the newly opened Ju Maison de Cuisine, an ambitious venture by the talented Chef Julien Allano. As we approached the restaurant, we couldn't help but feel a certain wave of anticipation wash over us. The picturesque setting, bathed in the soft glow of the setting sun, promised an evening of extraordinary culinary delights.
Ju Maison de Cuisine stands proudly on a charming convergence of one of the village's streets and paths, its rustic facade blending seamlessly with the surrounding stone buildings. As we stepped inside, the warm, inviting ambiance immediately put us at ease. The decor is a harmonious blend of modern elegance and traditional Provençal charm, with wooden beams, soft lighting, and a tasteful array of artwork adorning the walls. It felt like stepping into a cozy yet sophisticated sanctuary where every detail had been meticulously considered. Chef Julien Allano's reputation preceded him, and we were eager to see how he would translate his five core values—kindness, virtue, simplicity, creativity, and eco-responsibility—into a gastronomic experience. From the moment we were seated, it was clear that these principles were woven into the very fabric of Ju Maison de Cuisine.
Kindness: A Warm Welcome and Genuine Hospitality
Kindness, the first of Chef Allano's values, was evident in every interaction. The staff greeted us with genuine smiles and a level of attentiveness that made us feel like honored guests. Our server, a delightful woman , took the time to explain the menu in detail, her enthusiasm for the dishes was infectious.
To start, my wife was presented with a glass of local sparkling wine, a thoughtful gesture that set the tone for the evening. As she sipped the crisp, refreshing beverage and I enjoyed a ginger beer, we couldn't help but appreciate the effort to source local ingredients and support the community—a recurring theme throughout the meal.
Virtue: Ethical Choices and Exceptional Quality
Virtue, the second pillar, shone through in the ingredients' ethical choices and exceptional quality. The amuse-bouches, delicate morsels of culinary artistry, showcased the finest local produce and seafood. Each bite was a testament to the restaurant's commitment to using fresh, locally sourced ingredients, ensuring both ethical sourcing and outstanding quality.
Simplicity: Elegance in Restraint
Simplicity, often the hallmark of great cuisine, was masterfully showcased throughout the menu. Each dish allowed the ingredients' natural flavors to shine through without unnecessary embellishments. The emphasis on simplicity was particularly evident in the following courses:
Act I: The Time of Basil
The first course set the stage with a celebration of summer in Bonnieux. Under the shade of basil, tomatoes from local farmers Jean-Pierre and Louis were transformed into a symphony of flavors. This dish was paired with a crisp, herbaceous Vermentino from a nearby vineyard, its freshness complementing the natural sweetness of the tomatoes and the aromatic basil.
Creativity: A Fusion of Tradition and Innovation
Creativity, the fourth value, was perhaps the most exhilarating aspect of the evening. Chef Allano's innovative approach was evident in every course, blending traditional French cuisine with modern techniques and unexpected flavor combinations. The following courses exemplified his creative genius:
Act II: Vice / Versa of Trout
Next, we enjoyed a vice/versa of trout from the Meyer fish farm, accompanied by a delicate dining sauce. The trout, both fresh and smoked, offered a delightful contrast in textures and flavors. This course was paired with a lightly oaked Chardonnay, whose subtle hints of citrus and vanilla brought out the trout's delicate flavors and the richness of the sauce.
Act III: The Quintessence of Vegetables
The third course was a visual and gustatory masterpiece. A medley of vegetables, yellow peach, lonzo, and summer truffle came together in perfect harmony. The sommelier selected a vibrant rosé from the region, its fruity notes and balanced acidity enhancing the natural flavors of the vegetables and the sweetness of the peach.
Eco-Responsibility: A Commitment to Sustainability
The final value, eco-responsibility, was woven into every aspect of the meal. From using local and seasonal ingredients to carefully considering waste and resource management, Ju Maison de Cuisine embodies a commitment to sustainability. This was particularly evident in the following courses:
Act IV: 5 Pig Breeders from Mont Ventoux
In the fourth act, we were treated to gourmet variations of pork from five different breeders in the Mont Ventoux area. Each preparation was a testament to the diverse flavors and textures that can be achieved with this humble tender meat. This course was paired with a robust Grenache, its bold, spicy character perfectly complementing the rich and varied pork dishes.
Act V: The Cheese Experience
Our journey then took us to the cheese cellar, a 13th-century marvel where Chef Allano curated a selection of both goat and cow’s cheese from Cantabra Farm and many others. The sommelier paired the cheeses with a well-aged and properly sourced wines, balancing the tangy and creamy flavours of the cheeses.
Act VI: Memory of a Golden Straw
We enjoyed an Algerian creponné for dessert, a nod to Chef Allano's diverse influences. This delicate pastry was a sweet memory of a golden straw, light and airy yet rich in flavor. It was paired with a wonderful wine, whose honeyed notes and bright acidity provided a perfect counterpoint to the dessert's sweetness.
Finale: Roussillon Apricot
The final act was a celebration of Roussillon apricots, presented in a trio of soufflé, candied, and water infused with savory. Each preparation highlighted a different aspect of the apricot's natural sweetness and tartness. This course was paired with a sparkling wine from the region, its effervescence and fruit-forward profile accentuating the vibrant flavors of the apricot.
Celebrating both our Marriage and Gastronomy.
Our evening at Ju Maison de Cuisine was not just about the food but also about celebrating our 31st anniversary. The ambiance, the hospitality, and the exquisite menu made it a night to remember. We toasted our years together, my wife enjoying the finest wine pairings, and we both savoured each moment, from the first amuse-bouche to the last nibble in the cheese cellar.
The Final Verdict. In the spirit of Michelin's rigorous standards, we'd say Ju Maison de Cuisine is well on its way to earning its stars. The meticulous attention to detail, the unwavering commitment to quality, and the innovative yet respectful approach to French cuisine are all indicators of a restaurant destined for greatness. But beyond the accolades and the stars, the heart and soul of Ju Maison de Cuisine truly sets it apart.
So, here's to Chef Julien Allano and his wonderful team. Thank you for a night of unforgettable flavours, warm hospitality, and a reminder of why we fell in love with food and this village in the first place. Ju Maison de Cuisine isn't just a place to eat; it's a place to experience, savour, and remember. And that, my friends, is the true mark of culinary excellence.
All of the images captured during our dining experience were taken with my Leica Q3 camera because of its macro photography capabilities.
I trust that this post finds you in good health and humour.
Live well!
Mark
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