The chef

JulieBerchoux.

Cheffe & fondatrice→ 30 years in the kitchen

Depuis 2020

L'histoire

De Robuchonà la rueFontaine du But.

Thirty years in the kitchen. Joël Robuchon, Alain Ducasse, Taillevent, Fauchon. A career built in the great Parisian houses, then, in 2020, the choice of another path.

Julie saw the large-scale waste of starred kitchens. She wanted something else: a place where every product counts, where the menu lives with what the market gives, where the customer is in front of you and not at the end of a line. Berchoux was born in a quiet street of the 18th, just after covid. Today it's a committed neighbourhood table with a real community around it.

See the full menu

Intérieur du restaurant Berchoux, salle avec néon et tables en bois

The path

Four houses. Thirty years. One decision.

Joël Robuchon

House

Alain Ducasse

House

Taillevent

House

Fauchon

House

Four kitchens, Michelin stars, noise, brigades. Thirty years. Then a simple choice: to do things differently.

Her philosophy

“The huge waste I saw in fine dining, I couldn't stand it. I wanted more simplicity and to be close to the customer.”

Julie Berchoux

The team

Four people running the house.

Two in the kitchen, two front of house. A small team that knows the regulars by their first name and trains together. If you come often, we'll recognise you.

Kitchen
02
Front of house
02

Ambiance de l'équipe en cuisine au restaurant Berchoux à Montmartre, Paris 18

The best way to meet her

Come and eatat her place.

Julie is here every day. You'll see her in the kitchen, sometimes out front. It's as simple as that.

View menu