In partnership with: MGTO

When Frenchman Julien Tongourian, executive chef of Macau’s three-Michelin-starred Robuchon au Dôme and Hong Kong’s L’Atelier de Joël Robuchon and Le Jardin de Joël Robuchon, came to Asia 10 years ago to help prepare a gala dinner, he thought he would stay for less than a week.

Yet he ended up being asked by culinary legend Joël Robuchon – who died in 2018 – to stay on and work at the three restaurants named after him, where Tongourian remains today.

Over the past decade, Tongourian has discovered Asia and its culinary practices through his interactions with guests and the produce he bought in its wet markets. He now sources ingredients both from France and through local suppliers, which has not only given him greater flexibility when creating his dishes, but also the chance to experiment with new ingredients.

He says using more locally sourced, seasonal ingredients means he is able to make his cooking holistic and sustainable – just as it was done by past generations using traditional practices before it lost its significance over time. He is determined to restore these traditions to his restaurants.

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