Explore the behind-the-scenes of culinary creation through the profiles of Maé Innovation’s partner chefs.
This week, dive into the world of Michelin-starred Chef Julien Medard, a proud representative of the Sancerre region. With his first Michelin star earned in 2021 for his establishment Maison Médard, and not forgetting the 3 Ecotable* Label in 2023, Chef Medard opens the doors to his story, career, and his remarkable establishment: Maison Medard.
MAISON MEDARD ESTABLISHMENT
*The Ecotable label rewards eco-responsible establishments that work with local, seasonal, intelligent cuisine close to people. Learn more
Table of Contents:
Culinary Epic: From Childhood to Chef Medard’s Gastronomic Kitchens.
Chef Julien MEDARD for Maison MEDARD
For Julien Medard, cooking is a family affair. He was introduced to it at a young age by his father, who was also a cook. “My parents were cooks; well, my father was in the kitchen, and my mother was in the dining room. From the age of 10, I did extra work in the kitchen with my father. I grew up in this environment, and it shaped my vocation.”
Once old enough to take the reins in the kitchen, Chef Medard honed his skills across various establishments. He started his career in a small traditional restaurant in the heart of the countryside in Talcy.
After these enriching years of learning, he progressed to semi-gastronomic cuisine by joining Maison Robin in Bracieux. Continuing his quest for excellence, he contributed to the success of Relais de la Poste, which earned a Michelin star, before climbing the ranks and becoming a chef at the young age of 25.
For nearly three years, he led the kitchens at the Hotel-Restaurant Chute in Strasbourg. It was with this rich experience that he decided to return to his native region, Sancerrois, to establish Maison Medard, an establishment now celebrating its ten years of culinary excellence, reflecting Chef Medard’s legacy and passion for the cuisine of Centre-Val de Loire.
The Ambition to Elevate the Culinary Riches of Centre-Val de Loire. A Local and Committed Cuisine.
Julien Medard’s cuisine is deeply local. “We exclusively prioritize local products for most of our menu. We play with diversity by sometimes introducing citrus fruits to add a unique touch.“, he notes. His culinary approach is clear: he wants to highlight the treasures of Berry, especially Sancerrois, while emphasizing the simplicity and clarity of his plates. “I aim to enhance the main product. My approach focuses first on cooking techniques, followed by sauces, and finally garnishes. Each element is meticulously thought out to enhance the product without altering its flavor.“, he explains.
At Maison Medard, iconic dishes like the mimosa eggs or the three-stage beef embody this quest to showcase local products. The chef, in collaboration with Maé Innovation, is currently working on a custom mould for mimosa eggs, symbols of this authentic and innovative cuisine. Moreover, the meticulous choice of local suppliers, such as the pigeons from Racan, highlights Chef Medard’s commitment to regional products. With an evolving menu, renewed at least twice per season, Chef Medard demonstrates constant creativity and a deep attachment to his terroir.
An Aesthetic Cuisine that Requires the Use of Silicone Molds, Maé Innovation, Chef Medard’s Choice.
Chef Medard emphasizes the importance of silicone molds in the creation and aesthetic consistency of his dishes. “My cuisine relies on aesthetics. I use silicone molds to ensure visual consistency of each plate. That’s why I turn to Maé Innovation for my creations, using a variety of molds such as templates, half-spheres or Maé squares for my appetizers, which have been a great discovery“, he explains. The advantage of Maé molds, according to Chef Medard, is multiple, starting with the French manufacturing that is crucial to ensure quality and meet strict food standards. Another important and noteworthy point: the ease of restocking, a crucial aspect in the restaurant industry where some references often become unavailable from other suppliers. Chef Medard emphasizes the durability of Maé molds, their resistance during use for demolding and cooking.
According to Julien Medard, what sets Maé Innovation apart from its competitors is the ability to obtain custom molds, an option that perfectly suits his specific needs in the kitchen, allowing for limitless creativity and optimal customization of his creations.
Chef Medard’s Dishes are Thoughtful and Carefully Designed at Every Stage.
Julien Medard’s creations are meticulously thought out. “Every recipe starts from a methodical approach,” he explains. “I always start with a seasonal product as a starting point. Then, I focus on exploring original cooking techniques and unique seasonings, while maintaining a ‘zero waste’ approach. This philosophy involves utilizing the product in its entirety, without wasting anything. For instance, I had the idea of making bread using the cooking water from asparagus.
My goal is to bring a crispy dimension, a touch of acidity, a subtle bitterness, and a balanced freshness. I strive to integrate a vegetal aspect as much as possible, as it adds length on the palate while providing a refreshing touch to balance richer elements. For example, I plan to cook butternut squash next, giving it a smoky flavor with smoked poached eggs as seasoning. Then, I work on each part of the product, from seeds to skin, exploring different techniques such as infusions or grilling.
This approach is an initial exploratory process, followed by discussions with my second and ultimately with my entire team to harmoniously create each dish as we go.”
The Cuisine at Maison Medard is Also a Powerful Source of Happiness.
For Chef Medard, cooking goes far beyond preparing dishes and balancing flavors. Julien Medard seeks satisfaction through the positive experience of those tasting his plates. “What truly motivates me is the result of my work,” he confides passionately.
“I derive real satisfaction from composing my dishes, utilizing the ingredients, and unleashing my creativity. But what matters most to me is seeing the reaction of my guests. My goal is to offer them a culinary experience that transports them, where time seems to stand still and happiness graces their table. I love surprising their taste buds, introducing them to unexpected flavors, pleasantly disorienting them. I want them to experience every moment of their meal as a true escape, forgetting the troubles of everyday life. For me, cooking is much more than just food; it is a form of therapy, a successful dish brings comfort and well-being to those who enjoy it.
For Julien Medard, Becoming a Gastronomic Chef is a Journey Where No Steps Should Be Skipped.
Before shining in haute cuisine, it is essential to climb the ranks by mastering the basics. “Gastronomic cuisine is rooted in traditional cooking. That’s where it all begins. In gastronomy, we work with more demanding, fresher, and nobler products, but this comes after consolidating the fundamentals. One should not rush things but rather approach them progressively. A solid mastery of the basics is key. It’s like writing an essay: before writing one, you learn the basics of the French language.”
Rightly so, Julien Medard reminds us, “My journey started in a small traditional structure, then I progressed to semi-gastronomic and gastronomic establishments. I first acquired the basics.“. A conviction about the basics so strong that Chef Medard holds an omelet competition every Friday with his team members. One takeaway from his wisdom: take your time and don’t skip any steps. For him, it takes at least ten years of solid experience to confidently establish your own business with the right skills.
A Chef Committed to His Cuisine and Beliefs Who Sees the Future of Gastronomy as More Responsible.
The future of gastronomy lies in a more responsible approach. “We need to address issues of overproduction and overfishing. We must produce less to do better, reduce overconsumption and food waste. Cuisine is evolving towards a more plant-based trend, and it is important to master it intelligently and with commitment.”
Engaged in associative initiatives such as the Collège Culinaire de France, he promotes the connection between quality producers and restaurateurs. “The college brings together quality producers and restaurateurs, verified before being included. I also participate in events to raise awareness among children about seasonality and responsible cooking.” Raising awareness among young audiences is crucial for Chef Medard, as instilling basic principles from a young age can lead to a more responsible cuisine.
Follow Maison Medard’s news:
🌐 : maisonmedard.com
#️⃣ : @Maison_Medard
☎️ : +33(0)2 48 72 39 62
📍 19 Place des Tilleuls – 18 240 – Boulleret – Centre-Val-de-Loire – FRANCE
Photo credit ©ThierryVaye
