Francis Philipps

North

From a young age, Francis has been passionate about gastronomy. After gaining solid experience in pastry and front of house, he climbed the ranks to become the manager of a Michelin-starred restaurant, a position he held for many years with dedication and skill. His love for gastronomy has never faded, and last September, he joined the ranks of Maison Rougié in the North sector, bringing with him his passion and expertise.

His journey

Francis began his culinary journey with a BTS in cuisine. He then refined his skills during three years at La Grenouillère, a 2-star establishment in Montreuil-sur-Mer, under the guidance of the starred chef Marc Meurin. Quickly progressing, he became a restaurant manager, contributing to the creation of several establishments in the Pas de Calais and the Nord. In Lille, he enriched his culinary experience at La Laiterie and Les Toqués, emblematic addresses. An expert in Rougié foie gras, he has a strong taste for trade and customer interactions, particularly enjoying discussing products.

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MY VISION OF GASTRONOMY:

Pending

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 ...