Damien Rolain (Damien”s recipes on chefr)
outside Cannes and he worked at various other Michelin star restaurants before moving to Scotland. He is currently head Chef at Hadrian’s Brasserie at Rocco Forte’s Balmoral Hotel.
Chef at The Atrium, L”escargot Bleu and The Mulroy and his beautiful and gutsy dishes have led him to become one of
Edinburgh”s most sought after chefs for those “in the know”.