Olivier Boni

Rhône Alpes

Olivier embodies enthusiasm and passion for the excellence of Rougié products in the Rhône Alpes region. By demonstrating generosity and sharing, he ensures customer satisfaction, which is the very essence of his work. His training at the Tsuji school, a renowned Japanese institution, is an additional guarantee of his commitment to the gastronomy of tomorrow.

His journey

For nearly two decades, Olivier served as head chef for an employer driven by the ambition to revitalize the restaurant industry and expand its activities, a challenge he met with flying colors. Subsequently, driven by the desire to redirect his career towards a field of gastronomy more focused on education and sharing knowledge, he seized the opportunity to join Rougié in 2010. For fourteen years, he has been applying his expertise and passion there, thus enriching the House with his expertise and enthusiasm.

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MY VISION OF GASTRONOMY:

The simplicity of cooking lies in the quality of the ingredients. The restaurant industry evolves with new concepts and media exposure, but we always return to the quality of the product.

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 ...