Sublime Creations: Chef Julien Alvarez
As a pursuant of elegant and refined sweet creations, Julien has been acknowledged by a number of prestigious accolades, including Champion du Monde de Pâtisserie in 2011 and Meilleur Espoir Pâtissier relais Desserts in 2014.
Born and raised in the city of Bergerac, Dordogne, a wine-making region in southern France, about 100 kilometers west of Bordeaux, Julien was fascinated with the world of food since he was a child.
“My father was a cook, so I grew inside the world of food and cooking,” said the pastry chef who is half Spanish. It was the passion for food that got him into pastry.
Upon high school graduation, he took up apprenticeship, which involved working half time in the kitchen and half time in classroom, under mentor Thierry Dieumegard at the local patisserie Dieumegard in Bergerac.
Through various meetings, including Meilleurs Ouvriers de France (Best Pastry Craftsman of France, MOF) Franck Michel, he has the chance to join the staff of the assistants of the French team world champion.
After having stored many experiences, he left France to join the Carles Mampel team of the Bubon pastry shop in Barcelona. There, he discovered a very creative pastry with extremely modern visuals.
In 2008, he returned to France to participate in the opening of the first shop of the Pastry of Dreams with Philippe Conticini and MOF Angelo Musa. Then, he became an instructor at the famous Bellouet Conseil school, directed by Jean-Michel Perruchon.
In 2010, he joined the Spanish pastry team that eventually become the world champion in Lyon in the following year with Jordi Bordas Santacreu and Josep Guerola.
Recently, the Bristol Paris was proud to announce Julien’s arrival early in 2018 as their new pastry chef.
Asked about his creations, Julien said of all the things, he loved playing with flavors, especially sweet.
“I like sweetness, like that of praline and caramel. I like to give the sweetness a twist with acidity. I like fruity sourness, like those of yuzu orange and passion fruit. Flavor twists give a pastry the element of surprise. A pastry should be rolling like mountain, not flat,” he said.
Needless to say, balance plays important role in his creations, which is why he love working with Elle et Vire® Sublime, Cream with Mascarpone.
His plates and pastry are typically ones with simple yet harmonious elements, easily identifiable but will bring sudden turns on the palate.
Julien is an award-winning pastry chef who has been acknowledged by a number of prestigious accolades, including Champion du Monde de Pâtisserie in 2011 and Meilleur Espoir Pâtissier relais Desserts in 2014.