Chef of the month July 2022 – François Jagut

François Jagut Chef of the restaurant Les Roses prepares his Carpaccio of Royal Sea Bream. Something to complete your summer!
Presented by Wengler Châteaux & Domaines en collaboration avec RTL et GAULT & MILLAU.

Carpaccio of Sea Bream, Hemp Waffle Ourdaller & Chimichurri

watch on RTL


Originating from the northern flank of Mount Etna, this wine is made from 80 year old vines. With a bright light pink color, the nose develops notes of citrus and raspberries. The volcanic soil of Etna brings a lot of personality and intensity to this rosé. Mineral, powerful, peppery, it is endowed with a great freshness which will have all the capacity to balance the Chimichurri while emphasizing the Daurade.

Organic estate


This Breton in his early forties, raised in the “south” of the Gulf of Morbihan and fed on his grandmother’s good pure butter cakes, has a journey that is as well marked as his cuisine. After graduating from the hotel school in Saint Nazaire, he joined Marc Veyrat’s kitchens for a few months before settling in the well known “La Chaîne d’Or” in Normandy for almost two years. This was followed by several long and beautiful experiences in renowned establishments in Lorient and Cancale before finally landing in Mondorf-les-Bains to join Peter Körner at the Roses’ kitchen in 2005!

Attached to his origins, he grants a great interest to the less noble fishes like the mackerel or the sardine in order to give them some letters of nobility through cookings not always conventional but controlled. He also likes to mix the origins with particular peppers while preserving the seasonality of the products served; when there is none, there is none! His key word is “evolution”, no question of resting on his laurels, even if it means surrounding himself with excellent pastry chefs, for example, whom he accompanies in a process of de-sweetening of the sweets, but all in a gentle way.


Ingredients for 4 persons


Hemp flour 80 g
Eggs 2
Corn starch 80 g
Beer 10 cl
Yeast ½ sachet
Salt/pepper According to your taste
Melted butter 60 g


Flat parsley ½ bunch
Red wine vinegar 2 tablespoons
Cilantro ½ bunch
Lime ½ zest and juice
Chervil ½ bunch
Olive oil 120 ml
Garlic 4 cloves
Salt/pepper To taste
Red pepper 1 small
Gilthead bream 400 g fillet
Some fresh herbs or raw vegetable shavings


The waffle
1- Mix the flour, cornstarch, salt and yeast and add the beaten eggs.
2- Add the beer little by little while mixing continuously. Then add the melted butter. Let rest for 1 hour.
3- Heat a waffle iron, add a small ladle of preparation and cook for 5/6 minutes.

The Chimichurri
1- Finely chisel the flat parsley, coriander, chervil and press the garlic.
2- Burn the skin of the chili pepper, cut it in 2 lengthwise, remove the seeds then finely chop.
3- Zest ½ lime and squeeze the juice, add the red wine vinegar, season, then pour the olive oil over the whole.


1- Cut thin slices of sea bream with a knife, place them on a plate and drizzle with Chimichurri sauce.
2- Place the whole harmoniously on the waffle and garnish with a fresh herb salad and/or raw vegetable shavings.