Jose Luis

Spain

A seasoned chef and foie gras specialist, José Luis Paz has been perfecting his craft for over 15 years at Maison Rougié. With a deep sense of empathy, he understands and adapts to his clients' expectations, forging sincere and lasting relationships, particularly with chefs in the Basque Country. His energy and warm personality make him a key contact and an outstanding ambassador for the brand.

His journey

José Luis Paz began his culinary career in the Basque Country before refining his skills in Toulouse, Bordeaux, Dax, and Biarritz. After three years, he returned to the Basque Country, working as a commis chef for four years. He then joined Michelin-starred restaurants in Cantabria as a chef de partie. His journey led him to the Sante Mar Hotel, where he managed the kitchen for ten years. In 2010, he joined Maison Rougié in Spain, drawn by the role of Culinary Advisor and his passion for French gastronomy. Since then, he has become an expert in Rougié products.

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MY VISION OF GASTRONOMY:

Cooking is a universal language that brings people together, a moment of sharing and conviviality where emotions blend with flavors to create unforgettable memories.

Bernard Loiseau

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 ...