Jolie, Genereux and Joyeux

A journey of discovery

Rose’s culinary path is as intriguing as the flavours he creates. An Illinois native, Rose first began exploring his love for French cuisine while attending the American University of Paris. What started as simply a joy for food quickly transformed into a fully-fledged passion, leading him to the Institut Paul Bocuse in Lyon – a revered institution that shaped his culinary technique and appreciation for French tradition. After six years of intense training and apprenticeships across France, Rose opened his first Paris restaurant, Spring, in 2006, where his distinctive approach to French cuisine first began to garner attention. 

Spring showcased Rose’s devotion to seasonality and simplicity, with no set menu and a focus on abundant, high-quality ingredients from across France. In 2015, Rose launched La Bourse et La Vie, a Paris bistro where he reinvigorated beloved French classics such as pot-au-feu and artichoke salad with foie gras. This restaurant became a tribute to the food Rose cherished during the time he spent in Lyon, embodying the warmth and familiarity of a traditional French bistro with a touch of modern elegance. 

In 2016, Rose made waves with his first US restaurant, Le Coucou, in New York, created in partnership with acclaimed restaurateur Stephen Starr. It celebrates the essence of French dining with fine linens, flickering candlelight and well-plated dishes that bring a bit of Paris to New York.