Florian Berthelot

Great West

Florian works closely with chefs in the Great West to generously share his tips and advice on Rougié products. Every day, he supports professionals in their daily tasks to help them integrate Rougié products into their cuisine.

His journey

Starting with a CAP, then a BEP, and finally a Professional Certificate in cooking, Florian completed his studies with an apprenticeship at the Hôtel de la Gare in Clisson. He then continued to hone his culinary skills in numerous establishments, including La Bonne Auberge, a Michelin-starred restaurant, where he learned the subtleties of fine dining. His culinary journey then led him to open his own restaurant, La Chaumière, in Coudray Macouard, which he successfully managed for four years before joining the house of Rougié.

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MY VISION OF GASTRONOMY:

Cooking is about fine ingredients, friendship, and sharing.

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 ...