Executive Chef

Pascal Bernou

France

Pascal, executive chef of Maison Rougié, his passion for learning and sharing shapes his life, working hand in hand with other chefs is a true joy for him, keeping him at the forefront of gastronomic trends, always on the move.

His background

For over a decade, Pascal has flourished within the company, where the excellence of the products fuels his culinary imagination in all its forms. A graduate of the Paris Médéric Hotel School, he began his career in the most prestigious establishments before taking the reins of two restaurants, one of which was awarded a Michelin star. His passion for gastronomy led him to Rougié, first as a culinary advisor, then as an executive chef. Today, Pascal guides the company in its innovation and communication initiatives, both nationally and internationally.

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MY VISION OF GASTRONOMY:

Cooking is much more than recipes.

A. Chapel

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 ...