Editorial Team: Chef Julien, your style is often described as 'Architectural Cuisine.' What does that mean to you?

Julien Laurent: It means that flavor needs structure. I don't believe in adding elements to a plate just for visual appeal. Every ingredient must have a load-bearing purpose. If you remove one thing, the whole dish should collapse.

Editorial Team: How has your time in Japan influenced your cooking on the French Riviera?

Julien Laurent: In Japan, I learned the philosophy of 'shun'—the exact moment an ingredient is at its peak. It taught me restraint. The Riviera provides incredible produce; my job is simply to not ruin it. I apply rigorous French technique, but invisibly, so the ingredient remains the star.

Editorial Team: What is the most challenging aspect of running a zero-waste kitchen?

Julien Laurent: It demands total creativity. You cannot just throw away the trim or the bones. It forces you to look at an ingredient in its entirety and find value in every part. It's challenging, but immensely rewarding.