Nadège Gagnié

Ile de France

As a chef at Maison Rougié, Nadège is a fervent promoter of traditional cuisine. Her journey across the Île de France represents a true quest for exchanges on the art of foie gras with renowned chefs. At home, attention to detail is paramount and a curiosity for culinary innovations remains ever-active.

Her career

Holding a BTS in hotel and catering, Nadège honed her skills through specialized training in dietary nutrition. Her professional journey is marked by enriching and formative experiences, notably at the Hôtel de Lassay, the official residence of the president of the National Assembly. Nadège had the privilege of training alongside Michel Guérard, an iconic figure in French gastronomy. This experience was a true revelation for her, and convinced of her vocation, she chose to join Rougié.

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MY VISION OF GASTRONOMY:

Cooking is not for the timid. You need to be bold, imaginative. You must take the risk of making mistakes and no one has the right to set limits for you, regardless of your origins, no matter where you come from. Your only limit is your soul. It is true, anyone can cook, but true genius belongs only to the daring.

Walt Disney / GUSTEAU RATATOUILLE

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 ...