From Sea to Table

Julian’s Values Food for Change.

Chef Dominique Thevenet begins his day meeting fisherman on the shores of the Anguilla. He selects the best spotted spiny lobsters — known as Anguillan Crayfish — to bring back to his kitchen at Julian’s.

Chef’s respect for sustainable fishing practices, and the dedicated local fishers who base their livelihoods on preserving this rich natural resource, shine through in the way he carefully prepares his dishes.

As Julian’s prepares to open for the season on October 26, Anguillan Crayfish is a staple on the menu, from Chef’s simple grilled preparation to his new Spicy Local Crayfish Fritter.

As a proud member of Relais & Châteaux, we firmly believe food is a delicious solution for protecting our environment, respecting the hard work of our artisan producers, and acting for climate change.

We support the efforts of the Slow Food organization with our own goal to using local ingredients and a sustainable menu. This includes cutting down our carbon footprint, applying a zero waste policy, using ethical seafood, and sourcing organic produce. We are proud to be a part of this culinary movement and hope you’ll join us in supporting Food For Change.