On the right bank, just on the edge of the Marais, a terrace seems to float facing the Louis-Philippe bridge and the Saint-Louis island. At Chez Julien, the former Belle Époque bakery listed as a Historic Monument, the tables are lined up between red carpet, cobblestones and a view of the Seine. When the sunny days last longer, the address becomes one of the most coveted terraces in Paris, especially for a detail that makes all the difference.
In the kitchen, chef Helmi Derbal, of Tunisian-Lebanese origin, has made truffles his signature, which he serves both in the middle of summer and in the depths of winter. Born on June 27, 1981 in Sfax and passed through some of the most beautiful Parisian houses, he found his playground here, between bourgeois cards and obsession with black diamonds.
Chez Julien, a Parisian terrace between Marais and Seine
Located at 1, rue du Pont-Louis-Philippe (75004 Paris), the restaurant occupies a Belle Époque bakery, restored in the original spirit: mirrors, painted ceilings, Empire-inspired bar, velvet banquettes. Outside, three terraces offer as many atmospheres for around 120 seats: full sun facing the Seine, veranda on red carpet along the listed facade, or almost village calm on the pedestrian and paved Rue des Barres.
You can sit there from breakfast to dinner, every day from 8:30 a.m. to 11:30 p.m. In the morning, some already opt for scrambled eggs with truffles, while lunch seduces with a starter-main course-dessert formula at $29. In the evening, candles, a view of the Ile Saint-Louis and generous plates create the atmosphere of a chic brasserie, where truffles have found their home.
Helmi Derbal, from the family bakery to signature cuisine
Helmi Derbal recounts a journey fueled by family and work: , he confides, quoted by Food et Sens. This need for adrenaline finally brought him back to the dining room and the kitchen, far from the bread display cases.
After a CAP in cooking, he studied with Bernard Pacaud at L’Ambroisie, then with Henri Faugeron. His revelation for truffles came in Neuilly-sur-Seine, at the restaurant La Truffe Noire, with chef Jenny Jacquet, who introduced him to the Rungis market and digging with the dog, traveling through different truffle regions. Later, called by the owner Alexandre Chapon, he took charge of Chez Julien, a twist of fate for this former baker who returned to an old bakery, but behind the ovens.
Truffle, the common thread of the Chez Julien menu
At Julien, truffles are available all year round. In summer, the summer truffle is grated directly on the plate on the terrace. For sauces, Helmi Derbal works with black truffle Tuber melanosporum, prepared and sterilized during the winter season, which allows him to create “mélano” risotti or linguine with truffle cream in the middle of August. He summarizes his approach as follows: , he confides to Franceinfo.
On the menu, truffled mimosa eggs sit alongside veal tartare with a knife and truffle pearls, a small boat meunière-style sole, a fillet of sea bass with Vichy carrots or a shoulder of lamb confit for 36 hours. In winter, the chef highlights a fillet of beef marinated in red wine, grand veneur sauce, cooked in a cloth for 48 hours at 80°C, a comforting dish that he likes to serve during the holidays: , he assures Franceinfo. Passion fruit cheesecake, lemon-yuzu tart or homemade truffle ice cream extend the experience until dessert.
Where is the restaurant Chez Julien in Paris?
Chez Julien is located 1, rue du Pont-Louis-Philippe, in the 4th arrondissement of Paris, between the Marais and the Seine, facing the Louis-Philippe bridge and the Saint-Louis island.
Do you need a reservation to enjoy the Chez Julien terrace?
As the terrace is in high demand on sunny days, reservations are strongly recommended for lunch and dinner, especially if you are looking for a table with a direct view of the Seine.
Can we eat truffles in summer at Julien’s?
Yes, Helmi Derbal works with truffles all year round, with grated summer truffle on the plate and sauces prepared from black truffle Tuber melanosporum.
What is the average budget for a meal at Julien’s?
During the week, a starter-main course-dessert lunch formula is offered at $29. In the evening, count more depending on the dishes chosen and the possible truffle supplement.
What are the opening hours of Chez Julien?
The restaurant is open daily, Monday to Sunday, from 8:30 a.m. to 11:30 p.m., from breakfast until dinner.
