Vincent Aymé

Southwest

Vincent's curiosity and desire to learn drive him to listen carefully to the chefs he meets in the South-West. His journey is guided by a passion for cooking and a constant desire to learn from those around him, while in turn sharing the knowledge he has acquired.

His journey

After acquiring a solid education in agriculture, livestock, oenology, and viticulture, as well as a CAP and a BEP in cooking and baking, Vincent had the opportunity to work for a year in Spain before heading to England for nine months at the prestigious Saint James Park in Newcastle and the Marriott Hotel in Sunderland in the north of England. Armed with these international experiences, he created his own business as a caterer and restaurateur, an activity he carried out with passion and dedication for fifteen years. For the past seven years at Rougié, he shares his experience every day.

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MY VISION OF GASTRONOMY:

Cooking is sharing on the plate, in passing down knowledge, and in exchanges with producers. My vision of the future of gastronomy is proximity and transparency about our products. My guilty pleasure, cooking every day!

His main recipes

Smoked salmon ventrèche, lemon whipped cream and radish salad

Enhance the smoked salmon belly with a lemon whipped cream and a crunchy radish salad. A combination of textures and refined flavors for an ...

Pan-seared foie gras escalope, beetroot and purple carrot

Combine the delicacy of a pan-seared foie gras escalope with the sweetness of beetroot and the intensity of purple carrot. A syrupy sauce made ...

Lobster tail and claws, peas and mesclun salad

Enhance the lobster with the sweetness of peas and a light emulsion. A fresh and refined dish, perfect for showcasing this exceptional product with ...