Gastronomy Consultant and former Sommelier with 12 years of experience in the Parisian hospitality industry. He specializes in connecting visitors with authentic French culinary traditions, from Michelin-starred dining to the perfect neighborhood bistro.
Julien Marchand brings a sophisticated yet grounded perspective to the Parisian dining scene, drawing on his extensive career working in some of the city's most prestigious wine cellars and brasseries. He is an expert in navigating the complex codes of French dining, from understanding the difference between "service compris" and tipping to selecting a natural wine that doesn't taste like cider. Julien's passion lies in defending authentic craftsmanship against tourist traps, teaching visitors how to spot industrial pastries versus artisanal creations. He provides actionable insights for foodies who want to know "How to Identify the 'Best Butter Croissant' Winner in Your Neighborhood" or secure a table at a bistronomy hotspot without a reservation.