La Verité
Executive Chef & Owner
Classical French, executed with precision, served with restraint.
Born in Lyon, France, Chef Julien Dubois discovered his passion for culinary arts at age 12, watching his grandmother prepare traditional French dishes in her kitchen.
After graduating from Le Cordon Bleu in Paris in 1985, Chef Dubois spent two decades perfecting his craft in Michelin-starred kitchens across France and Geneva, working alongside some of the world's most renowned chefs.
In 2010, Chef Dubois opened La Verité in London's prestigious Mayfair district as his life's work, an intimate 40-seat fine dining destination dedicated to the "truth" of classic French haute cuisine.
1980-1983
Three-year classical apprenticeship under Chef Marcel Bernard at Restaurant Paul Bocuse, mastering the fundamentals of French haute cuisine.
1983-1985
Advanced culinary education at the world's most prestigious culinary institute, specializing in classical French techniques.
1985-2005
Two decades in Michelin-starred kitchens across Paris and Geneva, rising from commis to sous chef under legendary masters.
2010
Founded La Verité in London's Mayfair district as the culmination of 30 years of classical training, creating an intimate space dedicated to authentic French cuisine.
No "fads," no "fusion." Only perfectly executed classic French techniques passed down through generations, honoring the true essence of haute cuisine.
Every technique is executed with uncompromising precision, from the perfect soufflé to the art of canard à la presse, ensuring consistency in every dish.
Respecting the natural rhythm of ingredients, celebrating peak seasons, and building menus around the finest produce available.
"Chef Dubois represents the pinnacle of classical French cuisine, every dish a masterclass in technique and restraint."
The Michelin Guide