Romain Giraud

Great West

Romain, distinguished culinary advisor of Maison Rougié in the northwest of France, embodies and passionately shares the core values that unite his personal convictions with those of our Maison. His culinary mastery and commitment to gastronomic excellence are reflected in every aspect of his collaboration with the chefs.

His journey

With twenty-two years of culinary experience, Romain Giraud has distinguished himself with an exceptional career in the restaurant industry. Throughout his career, he has climbed the ranks with determination, moving from a simple kitchen assistant to a management position. His time in the breweries of Lorient allowed him to refine his management skills while successfully running his own establishment. In addition to this rich practical experience, he holds a BEP in cooking, attesting to his dedication and passion for his craft.

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MY VISION OF GASTRONOMY:

The shredded duck confit burger, fat is life!

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 ...