Skip to content
Join our Newsletter
Join our Newsletter

Quick bites

With Julien Millan, sous chef, Merlin's

PQ: What’s your food/wine philosophy?

JM: I cook to bring pleasure to the table.


PQ; What’s the most important principle in cooking?

JM: There are no short cuts. You must take things one step at a time. And learn from others and from yourself.


PQ; One food you can’t live without?

JM: Good quality bread.


PQ: What restaurant experience should people be more open to trying?

JM: People should try, at least once, a high-end restaurant experience. Even though it could be expensive, it’s a treat worth the experience.


PQ: One food you avoided as a child and now you love?

JM: I never avoided anything.


PQ: Weirdest thing you’ve eaten?

JM: Poutine.


PQ: Most memorable meal you’ve ever eaten?

JM: Any Christmas dinner back home.


PQ: Exact moment you decided to become a chef?

JM: When I was 7 years old. I always wanted to do it.


PQ: Most interesting environment you’ve ever worked in?

JM: In France I worked in a restaurant owned by a rugby player. It was super high end: 35 chefs, all the best equipment and all the best ingredients.


PQ: What’s your solution for a last minute meal?

JM: Samurai Sushi.


PQ: Greatest professional moment?

JM: I am only 25 years old and it is still coming.


PQ: How would you describe what it is to be a chef?

JM: It’s a lot of work. It’s a lot of fun.


PQ: Where would you go to eat, if you could go anywhere in the world?

JM: Back home to my mom’s.


PQ: What brought you to Whistler?

JM: When I first came to Canada, I didn’t know about Whistler. It was lucky circumstances that brought me here. I’m really happy to be here.


PQ: Where would you go for your last meal in Whistler?

JM: Sushi Village.


PQ: Who has been the most influential person on your cooking/career?

JM: My cooking teacher Monsieur Jacquot


PQ: What would you advise anyone wanting to come into this industry?

JM: To be sure about it.