Gourmet Delights: How to Discover the Best Artisan Food Producers in Small Destinations
In the world of haute cuisine, most people imagine upscale restaurants in big cities like Paris, New York, or Tokyo. But for some chefs, the charm of a small village and the idea of bringing gourmet experiences to the countryside is more appealing than the bustling metropolis. In this exclusive interview, we sit down with Chef Julien Delacroix, a renowned chef who left behind a Michelin-starred restaurant in Paris to open his own culinary haven in the tiny village of Sainte-Croix, nestled in the French countryside. Here, he shares his journey, inspirations, and the challenges of introducing haute cuisine to a rural setting.
Chef Julien Delacroix:
For me, cooking has always been about more than just the flavors on the plate—it’s about creating an experience. After years of working in Paris, I felt like something was missing. The city is so fast-paced, and though it’s an incredible place for a chef, I started craving more connection with the ingredients and with the people I was cooking for.
Sainte-Croix is where I spent many summers as a child, so I already had a deep connection to the village. I wanted to bring something special to the area—a place where people could experience the art of fine dining without having to travel to the big city. Here, I have access to local farms, seasonal produce, and the beautiful rural landscape that now inspire my menus every day.
Chef Julien Delacroix:
At first, I think there was a bit of curiosity mixed with skepticism. Haute cuisine isn’t something the people of Sainte-Croix were used to. They had their traditional foods and a handful of local restaurants, but nothing that offered a gourmet experience.
But once they started tasting the dishes and seeing that the ingredients were the same ones they were familiar with—just prepared differently—it sparked a new appreciation for fine dining. Now, many of our regulars are locals who come in for special occasions or just a unique night out. They’ve embraced it, and it’s been incredibly rewarding to see their reactions and feedback.
Chef Julien Delacroix:
There are definitely challenges. In a city, you have access to a wide variety of ingredients, distributors, and a constant flow of clientele from all over the world. Here, I have to work with what’s available locally, which means adjusting the menu based on the seasons and what the farmers can provide.
I also had to balance my vision for haute cuisine with the tastes and preferences of a rural audience. People here are used to hearty, simple meals, so introducing a tasting menu with dishes that look like art on a plate can be intimidating for some. But that’s where the creativity comes in—I use local flavors they know, like truffles, wild herbs, and fresh cheeses, and present them in a way that feels familiar yet exciting.
Chef Julien Delacroix:
Using local ingredients is the heart of my philosophy here. We’re surrounded by farms, orchards, and vineyards, so the idea is to take what’s already available and elevate it. For example, the lamb from a nearby farm is some of the best I’ve ever tasted, so I’ve created a signature dish around it, slow-cooked and paired with foraged herbs from the surrounding forest.
We also work closely with local producers to source organic vegetables, artisan cheeses, and even honey from the village’s beekeepers. By showcasing the best of what the region has to offer, we not only support the local economy but also ensure that our dishes reflect the unique flavors of this area.
Chef Julien Delacroix:
In Paris, it was all about pushing boundaries—creating dishes that were cutting-edge and innovative. But here in the countryside, I’ve developed a deeper appreciation for simplicity and the quality of each ingredient.
When you’re working with something as fresh as farm-grown vegetables or locally caught fish, you don’t need to do much to it. My cooking has evolved to focus on highlighting the natural flavors of these ingredients, using techniques that enhance rather than overpower them. I still love to experiment and bring creativity to the plate, but it’s more about letting the food speak for itself now.
Chef Julien Delacroix:
Maintaining high standards is all about discipline and a commitment to quality. Even though we’re in a small village, my team and I approach each service with the same level of dedication and attention to detail that we would in any Michelin-starred restaurant.
We’ve built relationships with our suppliers to ensure we always get the best produce and fresh ingredients, and I’m constantly experimenting with new ways to elevate the dishes. For me, it’s important that every plate we send out is exceptional, no matter where we are. And I think our guests appreciate that—they come here because they know they’ll get a top-tier dining experience, even in a small village.
Chef Julien Delacroix:
I would say the most important thing is to embrace the local culture and build relationships with the community. In a small town, you’re not just another restaurant—you’re part of the fabric of the village. Take the time to get to know the people, understand what they love about their food, and find ways to incorporate those elements into your menu.
Also, be prepared to adapt. It’s a different pace of life out here, and you may not have access to the same luxuries you would in a city. But if you’re passionate about what you’re doing and committed to quality, you’ll find that people will appreciate the care and effort you put into your food.
Chef Julien Delacroix:
I’m always looking to grow and evolve, but my focus will always be on creating an intimate dining experience here in Sainte-Croix. We’re working on expanding our offerings by introducing seasonal tasting menus that change every few months, as well as hosting more culinary events like wine pairings with local vineyards or foraging tours where guests can learn about the ingredients we use.
I’m also passionate about sustainability and plan to incorporate more eco-friendly practices, like growing our own herbs and vegetables and minimizing waste. The goal is to keep the restaurant grounded in the community while offering world-class dining that feels both approachable and extraordinary.
Chef Julien Delacroix’s journey from the bustling kitchens of Paris to the serene countryside of Sainte-Croix shows how haute cuisine can thrive even in the most unexpected places. By focusing on local ingredients, maintaining high culinary standards, and creating a personal connection with both the food and the community, Chef Delacroix has successfully brought gourmet dining to the heart of a small village. His story is an inspiring example of how fine dining can exist beyond the big cities and how it can enrich both the diners and the region itself.
