Interview


Damien Rousset
Lycée Hôtelier Sacré Cœur Saint Chely d’Apcher
Damien Rousset
Lycée Hôtelier Sacré Cœur Saint Chely d’Apcher
Damien Rousset
Lycée Hôtelier Sacré Cœur Saint Chely d’Apcher
Damien Rousset
Lycée Hôtelier Sacré Cœur Saint Chely d’Apcher
Damien Rousset
Lycée Hôtelier Sacré Cœur Saint Chely d’Apcher
Damien Rousset
Lycée Hôtelier Sacré Cœur Saint Chely d’Apcher
Damien Rousset
Lycée Hôtelier Sacré Cœur Saint Chely d’Apcher
Damien Rousset
Lycée Hôtelier Sacré Cœur Saint Chely d’Apcher

Portrait

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”.

 

Photos : Umami, Ginko

The Paris-Valence

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CHOUX PASTRY

 

Put the water, salt and butter in a saucepan. Bring the mixture to the boil to melt the butter and water together. Off the heat, add the flour and mix until it is completely absorbed. Dry the mixture out and add the eggs individually, making sure they are completely absorbed by the mixture each time. Pour into a plain piping bag and pipe out into the shape of a Paris-Brest (a crown).
Brush the crowns with the egg wash and back at 175°C for 13 minutes. Dry the crowns in the oven at 125°C for 20 minutes. Leave to cool on a rack.

Ingredients Quantities
Water 0,25 L
Salt For info.
Butter 0,1 Kg
Flour 0,15 Kg
Eggs 4
Flaked almonds 0,05 Kg
Egg (wash) 1

 


MARINATED SALMON

 

Ingredients Quantities
Red Label salmon 0,45 kg
Coarse salt 0,15 kg
Whole peppercorns (5) 0,01 kg
Sugar 0,05 kg
Dill 0,5 bunch
White balsamic vinegar 0,1 L

If the salmon is whole, bone and fillet it.
In a tray, marinate the salmon in the coarse salt, whole peppercorns, sugar and chopped dill (2/3) for 1 1/2 hours.
Remove the marinade ingredients, remove the skin from the fillet.
Slice the salmon into small cubes and add the remaining chopped dill (1/3) and vinegar if the preparation is not flavoured enough.

 

BUTTERNUT MOUSSE 

 

Dry out the puree until it loses about 1/3 of its water.
Add the agar to the puree. Cool the preparation.
Beat the cream over ice until very firm.
Once the puree is set, whisk until smooth then fold in the whipped cream.
Rectify seasoning and keep cool in a fluted piping bag.

Ingredients Quantities
Les vergers Boiron Butternut puree 0,500 kg
Agar 0,015 L
Cream 0,25 Kg
Fine salt QS
Espelette chili QS

 

DILL COULIS

 

Ingrédients Quantités
Dill 1 bunch
Spinach 0,2 kg
Water QS

 

Wash and sort the dill and spinach.
Remove the stems.
Blanch for 30 seconds.
Rapidly cool in iced water.
Process in the Thermomix®
Strain.
Pour into a pipette and refrigerate.

FINISHING

Peel, wash and slice both types of carrot into wedges.
Blanch then cool in iced water.
Melt the Les vergers Boiron puree in a saucepan, add butter and cream if needed.
Wash and sort the sprigs of chervil and dill.

Ingredients Quantities
Yellow carrot 1
Purple carrot 1
Les vergers Boiron Beetroot puree 0,200 kg
Butter 0,050 kg
Cream 0,001 L
Chervil 1/4 bunch
Dill 1/4 bunch

Last update: 21 March 2017