She is certainly one of the sharpest African chefs of her generation, in addition to being one of the most discreet. Former chef to the famed Russian gastronomic restaurant, Le Petrossian, and the “Vraymonde” of the Buddha-Bar Hotel Paris, this Chef has received a blank slate each time to completely re-design the menus of these establishments. It’s only natural that her cuisine combines components of Senegalese and Russian-Armenian cuisine. In 2016, Rougui Diaw launched a new challenge to revisit an unusual dessert: Baba, a dessert enjoyed on the street-side of Faubourg Saint-Honoré, in all colors and both with or without alcohol.
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