International
Julien AYRAL
Chef : 1 restaurant
Before becoming a chef, Julien Ayral worked as an electromechanic in a factory, but an injury prevented him from continuing. After obtaining a CAP BEP, he joined Jean-François Debladis at Le Parvis restaurant in Niort. "He gave me a taste for the job," he explains. In 2010, he moved to the semi-gastronomic restaurant Plaisir des Sens, also in Niort. After that, the chef tried his hand at various types of catering in La Rochelle: the Mamie Bigoude concept crêperie, the École des Douanes cafeteria and the Brasserie des Dames.
In 2017, he entered the gastronomic restaurant La Suite as second-in-command to MOF Johan Leclerre. A year later, he became executive chef at Bella Donna, the same chef's semi-gastronomic Italian restaurant."It was very tough, but it forged me."
At the end of 2019, he and his wife Victoria came across an offer to take over an inn in Malbo, a small village in the Cantal region of France. In March 2020, they opened La Femme du Barbu. Covid obliged them to close immediately:"In the morning, we opened, and in the evening it was all over..."The only restaurant within a 50 km radius, the takeaway formula was a huge success. In 2022, Julien Ayral was crowned Jeune Talent Gault&Millau and included in the selection of book 109 - Le Sang neuf de la gastronomie française.
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