An Introduction: Executive Chef Julien Maisonneuve
Following a range of improvements made to our Premium areas at Selhurst Park in the off-season, we’re delighted to have welcomed Julien Maisonneuve to the club as our new Executive Chef.
With experience ranging from working in the two-Michelin starred restaurant Les Cedres, run by Jacques Bertrand, to opening the stunning St Pancras Renaissance Hotel restaurant alongside Marcus Wareing’s The Gilbert Scott and at Oliver Peyton’s Mash under Bruno Loubet, we caught up with Julien to discuss what he wants to bring to Selhurst Park this season:
You have a vast range of experience working with some exceptional chefs in world-renowned kitchens, what are you aiming to bring to Selhurst Park?
I would like to bring quality within the hospitality in every sector of the stadium from the boardroom to the retail. I believe food should be quality everywhere you eat from the burger to the fine dining experience.
We will look to bring a few new ideas to the Executive Boxes and 2010 Lounges, with a more seasonal menu following what is available from our producers. I am not trying to create entirely new dishes but bring what people love – simply, fresh and tasty dishes
What is the philosophy you’d like to bring to Palace?
Three things: local, sustainable and quality. This is my moto since I started cooking 25 years ago.
My style is like market food. I’m going back to my French cooking roots where chefs go to the market in the morning and buy vegetables, meat and fish that’s just arrived and take their menu from there. We need to help British farmers by buying local where possible. I also like to keep it simple; we don’t do foams or things, it’s very simple, real cooking. That’s my main focus – the love of produce.
You’ve worked in Michelin Star restaurants; what are the best and worst things that come with that?
You get the status of been part of an elite group, a bit like Premier League players. It is a world of groups, meeting and cooking together and it’s great fun. The only downside is the hours you work!
How does working in a football stadium influence the menus you design?
There isn’t a huge influence – I have worked a few years in events catering and will use the transfer techniques from that at Selhurst Park.
We will be taking in the local cultures; ultimately it is all about given people an experience. Matchday is a team effort and food is just one part of it. A constantly changing menu will bring excitement.
You’re originally from France; what ingredients and dishes do you miss the most? Can we expect a French influence in our lounges?
The bread is one of the main item I miss. I wouldn’t say we will have French influence but definitely the French cooking technique.
And finally… who’s your favourite football player and where will Palace finish this season?
Michel Platini… and top of the league (I hope!)
Want to find out more? Meet Julien and the rest of our premium team on Wednesday 18th July at our Premium Open Day – CLICK HERE to book your place.
IT’S ALL ABOUT GIVING FANS AN EXPERIENCE; MATCHDAY IS A TEAM EFFORT AND THE FOOD IS A PART OF IT. A CONSTANTLY CHANGING MENU WILL BRING EXCITEMENT. JULIEN MAISONNEAUVE CPFC EXECUTIVE CHEF