Sébastien Chevreau

South-East, Monaco & Corsica

Sébastien embodies enthusiasm, meticulousness, and curiosity. He passionately travels through the enchanting landscapes of the PACA region and Corsica, offering his expertise to chefs. As an ambassador of Rougié products, he is diligently committed to guiding culinary professionals toward the excellence of our products, sharing his expertise with precision and passion.

His career

Sébastien’s career is rich in culinary experiences and restaurant management. After obtaining a CAP and BEP in Cuisine at Royan, he headed to Corsica and Méribel for several seasons. He later managed renowned establishments like Maison d’Alsace and Les Pieds de Cochon, working for twelve years as an executive chef within the Bernard Leprince group, now known as the Bertrand group. Concurrently, he honed his business management skills at Ferrandi Paris before joining Rougié sixteen years ago. Since then, he has collaborated with famous chefs at gastronomic fairs, showcasing his passion and expertise in gastronomy.

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MY VISION OF GASTRONOMY:

There is no good cuisine if at the beginning it is not made by friendships by the one it is intended for

Paul Bocuse

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 ...