Joris Rousseau

Coming Up

CEFAA de Villepinte gave Joris Rousseau a technical base built on discipline rather than flourish: measured execution, exacting standards, and a way of working that privileges control. Today, as Executive Chef of Feuille, Rousseau applies that training in a room shaped by seasonality, restraint, and purpose.

Where They Are Now

At Feuille, the cooking is built around nature-led, seasonal French tasting menus. That format asks each ingredient to be read in context: by season, by timing, and by its place in the sequence of the meal. French technique sits inside that structure and gives the menu its shape, so the work reads as disciplined rather than ornamental. Responsibility is part of the method here as well. In Hong Kong, Feuille’s approach ties seasonal attention to sourcing decisions, making those choices part of the dish rather than a note off to the side. The result is a kitchen language grounded in French technique and in the logic of the natural world, with each plate carrying the weight of how and why it was composed. The SCOBY reference adds a concrete marker of connection: "That SCOBY is the symbolic bond between Paris and Hong Kong, linking both of our kitchens together." In a career with few named stations, that detail functions as lineage in practice. It frames exchange as something material and shared, carried through fermentation, place, and the working relationship between kitchens. At Feuille, that intent is expressed through menus organized around nature, seasonality, and sourcing. The cooking is built from those priorities first, with flavor and form following from them.

In Their Words “That SCOBY is the symbolic bond between Paris and Hong Kong, linking both of our kitchens together.” “I feel there was a need for somebody in this industry with a voice that was driving change.”

Honors

Joris's honors include Michelin Guide, one Michelin star (2024).