Damien Rousset

Chef

Damien was born in Saint-Flour, Cantal. He grew up, worked and his family lives in the Cantal. He profoundly loves his birthplace, its history and his roots.

This integration has fashioned a sincere, uncomplicated person, with a joy of living. Yet Damien was aware that he had to find a way to rub shoulders with other backgrounds and cultures. The Boiron Frères Young Talents Trophy was the ideal opportunity. This blend of simplicity and sincerity, combined with undeniable talent, appealed to the jury. “Damien needs to discover the world!”, exclaimed Alain Boiron in the final.

His father is a quarry manager and tends a vegetable garden. His mother is a butcher, his aunt raises ducks, his uncle raises cattle and his brother is a farm worker. Damien will obviously remain strongly attached to his local “terroir” and its produce. But it is time for this young man, who has just turned eighteen, to leave and meet great chefs and discover new countries. He leaves with the love of his family, his area and its products, in a positive, and even playful, mindset.

He will probably introduce his favourite – ultra-French – recipe to the teams he will meet abroad: pan-fried foie gras with snails cooked in parsley butter, served with a beetroot and Granny Smith salad. It is the recipe of his favourite chef – Christophe Redon, at the Auberge du Château d’Alleuze – for whom he has worked for the past three years. “He’s a second father to me. He taught me all I know in the kitchen”. For Damien, whose greatest pleasure is to please others, the soul of this family establishment is priceless “The key for me is to ensure respect within the team, friendly and warm relations between the members of the kitchen and dining room staff, that customers are happy and taste the pleasure of being there, the pleasure of living”.

Universe

Recipes