The La Ruchotte knife
Frédéric Ménager tells us about his cutting knife
“I have been cutting poultry for 20 years at La Ruchotte, I have tried every possible knife imaginable, but there is always something that is wrong, the length of the handle, the blade, the grip etc. .. I designed this knife to be able to cut poultry, but also all cuts of meat. The first idea was to have a knife that fits perfectly in the hand, so the handle was designed taking inspiration from outdoor knives. The blade has been designed to get all the meat against the bones thanks to the curved part. The handle is made of composite to guarantee use in a professional environment and the blade is made of Nitrox 20/10. This project was carried out with the help of Alexandre Devaux from GDD.
Through this project it is also La Ruchotte and its entire interior life, which is being put to the test with climate change and changes in consumption, which we wish to revitalize. Bringing this place to life requires personal anchoring and daily action. All this cannot be done without your help and your participation in all our projects. Our goal is to advance in food self-sufficiency, as well as our autonomy as a restaurateur and how to achieve this. We like to share all this with you.“
Le couteau La Ruchotte en action
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