After following great chefs including Jacques Mazerand in Lattes, Eric Cellier in Montpellier and Paul Bocuse in Lyon, Julien Dubroc returns to Occitania.
Sous chef of the three-star restaurant Paul Bocuse in Collonges-au-Mont-d’Or for ten years, enriched by local experiences with Éric Cellier and Jacques Mazerand, Julien Dubroc combines impeccable technique and local products with impressive ease.
Brazier at the restaurant Les Docks du GR
On the outskirts of Montpellier, chef Julien and his team trusted our brand from the South of France for their barbecue plancha brazier.
Decorated by Sophie GINESTE, and built by local craftsmen, the restaurant Les Docks du GR in Saint-Martin-de-Londres is a gastronomic and bistronomic restaurant with about forty seats and a private lounge. In summer, the terrace opens onto the brazier and the spit.
The GR docks also offer home catering services for all private or professional events .
Cooking at the brazier in Pic Saint Loup?
In the heart of the picturesque Grand Pic Saint-Loup, Les Docks du GR reveals itself as a gastronomic crossroads where friendship and cuisine merge in a tasty ballet. Julien Dubroc orchestrates a symphony of flavours that celebrates the local terroir with a refreshing audacity.
Fire Bowls & Outdoor Kitchens:
+
39,90 €
1550,00 €
1100,00 €
39,00 €
190,00 €
19,90 €
