My Creative Table by Julien Sebbag

Julien Sebbag

A former business school student, Julien Sebbag fell in love with cooking during an exchange year in London.


In 2018, he launched "Je Cuisine Chez Toi", a home catering service. Julien has developed a love for vegetables, which are always at the heart of his dishes.


He approaches his cuisine and restaurants with a strong awareness of eco-responsibility - from using seasonal and local products to the health and  well-being of his teams.


For Christofle, Julien Sebbag cooks and presents one of his favorite recipes called Jardin d'Eden like one of our flatware collection.

Cook the cauliflower twice, first steamed and then candied in olive oil, so that it resembles a pillow of gold. Add dill for its wonderful ferns.
Julien Sebbag
The red onion is marinated in vinegar and sugar. The marinade acts as a ferment and reduces the intensity of the raw onion. All this is rounded off by the sharpness of the Greek yogurt.
Julien Sebbag
For dressing, add a touch of zaatar, a Middle Eastern spice with hints of tangy oregano.
Julien Sebbag
Christofle is totally at home in the Tortuga restaurant, which opened on the roof of Galeries Lafayette in 2020. In this brand new luxurious setting, I tried to imagine the world of a pirate.
Julien Sebbag
Julien Sebbag - portrait
I have always attached great importance to the art of the table. A meal is an experience and this experience is also reflected in the table setting. The Jardin d'Eden collection embodies this desire to take time, to enjoy every detail and continue my desire to evolve with French refinement.
Julien Sebbag

Cauliflower recipe

"I'm particularly fond of this recipe because it makes a not very sexy vegetable accessible, delicious even addictive!"

Ingredients (for 2 people):


  • 1 cauliflower
  • 1/4 red onion
  • 2 tablespoons cider vinegar
  • 1.5 tablespoons cane sugar


  • 1 tablespoon of Greek yogurt
  • Zataar (spice mix: oregano, sesame, sumac)
  • Olive oil
  • Coarse guérande salt
  • Dill

First, remove the leaves from the cauliflower and remove the skin, keeping the shape of the cauliflower flowers. Cook it in boiling water for 6-7 minutes. The cauliflower should be slightly tender but not brittle!


Arrange the drained cauliflower florets in an ovenproof dish, without touching each other.


Brush them with olive oil and bake them in the oven at 180 degrees for 45 minutes to 1 hour. They should be golden brown, even crispy in some places.


Thinly slice the red onion and soak it in the cider vinegar mixed with sugar. This is called "making a cold pickle". This preparation can be kept in the fridge almost indefinitely. 


Presentation on a soup plate:

Place a nice spoonful of Greek yogurt as a base with a spoon. Arrange 3-4 cauliflowers florets on each plate. Sprinkle the lightly drained red onions in the holes between the florets to fill the gaps. Sprinkle with salt and zaatar, a nice drizzle of olive oil & a few sprigs of dill to garnish. Enjoy!

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