Gilles Drop

Southeast

Gilles is a staunch advocate of cuisine with a capital C in the Southeast. Throughout his career, he has had the privilege of traveling and immersing himself in various cuisines and cultures, an experience that has enriched him both professionally and personally. Today, he continues to nurture this passion by supporting chefs in their daily quest to sublime Rougié products.

His journey

After obtaining a Technological Baccalaureate followed by a BTS in hospitality, Gilles nurtured his passion for gastronomy by working for three years at Alta Peyra, a prestigious institution nestled in the Hautes-Alpes. Driven by the desire to broaden his horizons, he then chose to settle in Norway, where he perfected his culinary skills. Seeking new adventures, he then moved to La Réunion, working as an independent chef where he quickly developed his reputation, allowing him to establish himself as a renowned chef. In September 2022, he decided to join Maison Rougié.

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MY VISION OF GASTRONOMY:

Work in the kitchen with the seriousness of a child at play.

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 ...