Chef at La Beaugravière since 1975, in other words for the last 39 years, Guy Jullien admits to being mad about his profession, which he defines as "creative work." In his establishment, the truffle is the star of every dish. With infinite variation on the plate, this "luxury product" has the privilege of being "matched with simple products" such as potatoes, pasta or risotto. In the kitchen, Guy Jullien combines expertise with a passion for his profession to elaborate a menu that varies with the seasons and his moods.
On the menu, find stewed vegetables with crushed black truffle, truffled flat beans, scrambled eggs with truffle (a classic that is still just as appealing), truffled veal chop served with a truffle jus, truffled beef cheek pie, truffled brie and truffle salad... The chef proposes no less than 30 recipes in winter and seven in summer. To satisfy every palate, Guy Jullien also prepares truffle-flavoured ice cream. A surprising recipe to enjoy to your heart’s content!
La BeaugravièreRN784430 MondragonTel: +33 (0)4 90 40 82 54www.beaugraviere.com