Le Julianon

Le Julianon occupies a small 17th‑century stone house in the historic centre of Senlis and opened in 2007 under chef Richard Baïma and his wife Sophie. The name "Julianon" is an anagram of their daughters' names, Juliette and Manon. The kitchen is product‑driven and seasonal: menus change daily and prioritise fresh, high‑quality ingredients from carefully chosen artisans and local producers, with breads made in‑house from organic flour. The team avoids reheating and sous‑vide, favouring simple recipes of three or four products executed with precision to explore textures and flavour harmonies. Membership of the Collège Culinaire de France and sustained media and press recognition follow an intimate, generous approach to dining and events organisation handled by Sophie. The dining room is warm and intimate, furnished with a massive oak table and comfortable chauffeuse seating beneath a contemporary, luminous décor that reads convivial and welcoming. Creative, inventive French cooking remains product‑led and seasonal; dishes are kept simple to highlight each ingredient and are prepared with technical precision and attention to textures and flavour harmonies. Richard Baïma (Chef) trained with Michel Sarran, Jean‑Michel Lorain, Dominique Le Stanc and Marc Pralong, and spent ten years as second to Alain Senderens at Lucas Carton in Paris. Specialties include blue lobster (poached then hay‑smoked); grilled bonito with rosemary, thyme and rabbit jus; cuttlefish cooked in red wine (civet‑style); Foie Gras de Canard AOP du Gers (confit); wild turbot with purple garlic butter; line‑caught sea bass with tomatoes and Jerez; and veal from Corrèze (sake‑marinated).