Style : Gastronomic, bistronomic, creative and pastry
Signature dishes : Duck foie gras marinated in Manzana verde and Gellan of carrots
Lobster carpaccio and reduced beet juice. Dried caviar chips and avocado puree.
François Rosati began his career as a cook in 1996, at the Café de la Paix and the Opera restaurant (2 Michelin stars), with Christian Le Squer.
Before flying for a few seasons in various star-studded restaurants throughout France: Château de Marcay (Tours), Megève (Rothschild family)…
A quick passage to England, to perfect his English; then he returned to Paris to participate in the creation of a caterer and perform various services at private individuals of Saint Tropez in Paris.
In parallel, he occupies a few extra positions, within the Kitchens of the Elysee Palace, caterers as well as numerous Tables of Presidents.
For 3 years, he was Chief Consultant for the Kenwood brand, conducting cooking classes and demonstrations for the professionals or customers of the brand; while continuing to satisfy his passion for pastry.
Trainer at Guy Martin, in the Grand Véfour (2 Michelin stars).
Since September 2015, he is head for a Private Management Table within an insurance group.
He also participates in the associative life within the National Academy of Cooking and Euro-toques: who defend the French Gastronomy as well as the product through demonstrations and cooking classes in France and abroad.
His strengths are the creation of new recipes, thanks to his love of the good products with which he makes daily French cuisine with Italian, Japanese and other cuisines of the world; Especially with a touch of land-sea and especially delicious pastries!
He has since created his company of advices and culinary services for the food industry, various restaurants and private customers.