This dream was forged in my earliest childhood in Aveyronnaise in the footsteps of my father, a cook, and my grandmother, whose blanquette and other jokes have forever refined my taste buds.

As a child, asleep in the kitchen, awaiting the end of my parents’ work, the scent awakened in me this desire to learn and to put myself in the kitchen.

My apprenticeship began in the Saint Amans restaurant in Rodez, whose chef was none other than Jack Amat, my dad.

Then here I am in the kitchens of Michel Chabran in Pont de l’Isère (1 Michelin star), Michel Trama in Puymirol (3 stars), Nicolas Masse at the Grand Hôtel de Saint Jean de Luz (1 star) and always with Nicolas Masse at the Sources de Caudalie (1 star).
For the first time, I take the reins of the kitchens of Carré Gourmand in Boé for 5 years as a chef.

Then the management of the restaurant Le Square in Astaffort for almost 3 years.
Today I am the head of my own establishment called Le Rouergat located in Castelculier.

Curious and passionate, now is the time to make all my passion and ambition come true.
Eager to put Lot et Garonne and Aveyron products at the heart of my plates, I enjoy making traditional French cuisine influenced by a few trips to Africa and Asia.

I use the short circuit and make the most of the product to put my producers at the heart of the plate.

For me cooking is pleasure, celebration, passion, sharing and generosity …

At the table.”

Julien AMAT