Cédric Varin

Rhône Alpes

Cédric is a Rougié Chef and explorer of gastronomic horizons in the Rhône Alpes region, passionately dedicated to the art of cultural discovery through travel. His quest for understanding foreign culinary traditions fuels his desire for exchange and learning. He strives to transmit this precious knowledge in his interactions with chefs, thus enriching the culinary dialogue with a certain expertise.

His journey

Cédric’s journey is marked by remarkable culinary expertise. Trained at the hotel school, he holds a degree in food research and development. His career began in traditional dining with the Barrière group, then in collective catering, demonstrating great versatility. As a project manager in R&D in a luxurious hotel-restaurant, he has adapted to demanding environments. With nearly twenty years of experience, he now combines tradition and innovation at Rougié to support chefs in his field.

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MY VISION OF GASTRONOMY:

Simple cooking is the most complicated thing.

Joël Robuchon

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 ...