Julien Gatillon opens not one but two new restaurants in Megève

Mathilde Bourge | 12/1/23, 12:06 PM

Julien Gatillon opened two new restaurants, YOU and ANATA, in Megève on Thursday November 30. Discover the world of these two restaurants, located in the same building.

As the saying goes, "never two without three"! After opening their first restaurant, NOUS, in Megève in 2020, Julien and Sonia Gatillon inaugurated two new addresses in the heart of the village on November 30, 2023. Their names? YOU and ANATA, two projects with a similar guiding principle, but very distinct universes.

YOU and ANATA in Megève

The couple are opening not one, but two restaurants in one go. "Three years after our first restaurant, we wanted to expand. We moved into a former hardware store called Poil de Carottes. It'sa place well known to Mégevans!" explains Julien Gatillon, named Grand de Demain in 2016 by Gault&Millau.

For both addresses, Julien Gatillon relies on a small team of collaborators, with whom he previously worked at the Four Seasons in Megève. At VOUS, he has surrounded himself with maître d'hôtel Paul Martin and chef Jean Pastre, to offer French gourmet cuisine "with straightforward, clear tastes, designed to magnify the products". "The space features an open kitchen with a large counter that can seat up to 14 people. Upstairs is ANATA ("you" in Japanese), a mezzanine with an open kitchen and a 12-seat counter, in the spirit of omakase. "I was lucky enough to go to Japan for two months in 2016. I immersed myself in the restaurants at lunchtime and had dinner in the evening. I discovered an enormous number of concepts, and it was a great source of inspiration for me," explains Julien Gatillon, who trusts Keiji Ishii and Yohan Delhommeau to keep the offering up to date. "You can discover Japanese techniques with broths, marinated fish, tempura, Japanese barbecue... At VOUS as at ANATA, the menu will be unique."

As a reminder, Julien and Sonia Gatillon's first restaurant, NOUS, is a very personal address. The chef and his wife welcome guests directly into their chalet home, and offer a unique menu for a single reservation of two to twelve guests. As with this table d'hôtes, the chef would like to open YOU and ANATA year-round, to make his cuisine accessible, even out of season.

Practical information:

NOUS, 206 impasse de la Madone, 74120 Megève
ANATA, 36 rue Saint-François, 74120 Megève
YOU, 36 rue Saint-François, 74120 Megève

These news might interest you

Craftsmen & Know-How

Paris Coffee Show 2025 : le retour du salon des passionnés de café

Le rendez-vous des professionnels et amateurs de café fait son retour à Paris ! Organisé par Collectif Café, le Paris Coffee Show s’associe au Sirha Omnivore pour une nouvelle édition.

Hotels & Bed & Breakfast

Le chef pâtissier du Ritz, François Perret, quittera la place Vendôme après l’été

C’est dans un communiqué commun et sur le compte Instagram du chef que la grande annonce a été faite : François Perret quittera le Ritz fin août 2025.

Hotels & Bed & Breakfast

The Hoxton sort les transats : bienvenue à La Piscine

En plus de ses restaurants et bars, l’hôtel The Hoxton se dote d’une piscine pour un été frais au cœur de Paris.

Craftsmen & Know-How

Cette boutique française mise sur une épice que vous adorez

Les Français sont les troisièmes plus gros consommateurs de cette fameuse épice dans le monde. Et le fondateur de ce nouveau commerce l’a bien compris !

News & Events

Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).