Jules MONNET

Chef

Jules Monnet creates cuisine that is free-spirited, creative and generous, shaped by an unconventional journey from cinema to the Parisian kitchen. Trained in leading establishments, he has developed a distinctive style that combines seasonal produce with Japanese and Mediterranean influences, with a particular focus on sauces, textures and balance.

Jules Monnet, a free-spirited and instinctive cuisine

Before taking charge of the kitchen, Jules Monnet worked in a completely different world: cinema. After several years as an assistant director and production manager, working on film and television projects, he decided in 2018 to devote himself fully to a passion that had always been close to his heart: cooking.

His culinary training was as demanding as it was intense. After studying at Ferrandi Paris, he joined the kitchens of Le Bristol, where he discovered the discipline of a leading brigade and developed a strong foundation in classical French cuisine. He later continued his journey at Colorova and alongside chef Guillaume Gil, gradually developing a personal, curious and boundary-free approach to cooking.

Since 2020, Jules Monnet has expressed this vision at Le Comptoir de la Traboule in Paris's 7th arrondissement. His cuisine brings together different influences without simply placing them side by side: French produce meets yuzu, sesame, miso, shiso and ginger, in dishes where textures and sauces play an essential role.

Today, he continues this culinary journey at La Traboule, where he creates seasonal, generous and creative cuisine. His approach is driven by freedom, curiosity and precision: reinterpreting culinary codes when it serves the dish, showcasing each ingredient with care, and creating unexpected combinations without ever losing sight of one essential principle — pleasure.

A cuisine that reflects his personality: instinctive, thoughtful and resolutely contemporary.

Specialities

Chef de Cuisine