The partnership between the National Society of the Best Craftsmen of France and Rosières has now lasted for more than 3 years. 

A true surety magnificently representing professional excellence, French know-how, love of cooking, passion and involvement in its work, Rosières is proud to be able to collaborate regularly with exceptional MOFs and MAFs.

A common desire: to promote craftsmen who choose the path of excellence and innovation.

From this union is born a common history: the ambition to stimulate the creation of French know-how. It is quite naturally around these twin values that Rosières and the Meilleur Ouvriers de France have decided to unite.

CHEFS OF EXCELLENCE

Creating excellent cooking products and carrying the colors of French know-how high is our mission. This is why our partnership with the National Society of the Best Craftsmen of France, which never ceases to promote craftsmen who choose the path of excellence and innovation, is obvious to us. MOFS pastry chefs, cheesemakers, pork butchers … specialists in the catering trade feast us with their know-how and their creativity.

Philippe Rogé

FEATURED CHEF & RECIPE OF THE WEEK:

Philippe Rogé

Philippe Rogé is a chef with multiple skills: this 59-year-old Lorraine holder of a scientific baccalaureate and an atypical school career reveals himself during an internship in collective cooking. During his career, Philippe Rogé worked in the kitchens of the starred restaurant “Le Grand Large” on the Ile d’Oléron and in various restaurants in France and Luxembourg. Rising quickly through the ranks, at the age of 26 he became Head of a 23-person brigade at the Casino de Luxembourg.

At 30, he joined a gourmet restaurant where he was spotted by a household appliance group, which he joined a year later. For 28 years, he will be the Group Head, in charge of research, testing & product development. During these years, he will file 4 patents, launch many products around the world, train a multitude of people and write several cookbooks.

In 2017, Philippe Rogé joined the Rosières brand as Rosières Cooking Development Manager.

MADELEINES SOAKED IN MANDARIN, CHOCOLATE CREAM AND LEMON MOUSSE

BY PHILIPPE ROGÉ

Serves 4 people

Ingredients

9 madeleines

300g of sugar

5cl of imperial mandarin alcohol

Lemon mousse

½ L of pastry cream

300g of mascarpone

3 tablespoons of lemon curd (store bought)

Chocolate creamy

200g dark chocolate pastry

3 egg yolks

50g of sugar

¼ L of liquid cream

Backdrops

Mandarins

Raspberries

Fresh mint

For the preparation of the madeleines:

In a saucepan, pour ½ L of water and add the 300g of sugar. Bring to a boil and remove from heat. Wait a few minutes then add the imperial mandarin.

Pour this hot syrup over the madeleines and let soak. To book.

For the lemon mousse:

Mix the 3 elements and whisk to obtain a smooth cream. To book.

For the preparation of the chocolate cream:

In a saucepan, pour the liquid cream and bring to a boil.

In a bowl, whisk the egg yolks with the sugar until you get a creamy mixture.

Pour the boiling cream over the egg mixture and mix thoroughly.

Pour the whole into the saucepan and cook, stirring constantly with a spatula as for custard at 85 ° C.

Pour this hot cream over the chocolate and stir until the chocolate is completely melted. Cool completely. To book.

For the preparation of the dressage:

On the plates, place a line of creamy chocolate.

Cover this row with lemon mousse.

On the lemon mousse, place madeleines quarters, slices of mandarin quarters, raspberries and mint leaves.

Credit: https://www.rosieres.fr/fr_FR

Roslynn O’Moore – Shop Rosieres Store Manager www.shoprosieres.co.za

Roslynn O’Moore – Brand Hubb Brand Manager www.brandhubb.com