Every great restaurant has a story, and ours begins with a small but extraordinary plant. The name ROUCOU is the French word for annatto — a natural dye derived from the seeds of the Bixa orellana plant, native to tropical regions of the Americas. This humble yet remarkable ingredient is the secret behind the vibrant orange colour of some of the world’s most beloved cheeses, including the French Mimolette, English Red Leicester, and Edam from the Netherlands.
For our founder, fromager Jeremy Evrard, the choice of this name was deeply intentional. The Roucou restaurant Hong Kong story is one of revealing hidden beauty — just as the annatto plant transforms an ordinary cheese rind into something visually striking, ROUCOU aims to transform the perception of cheese in Asia. We want to show that cheese is not merely a supporting act but a vibrant, colourful, and endlessly fascinating subject worthy of a dedicated dining experience.
The name also reflects our commitment to natural, artisanal processes. Annatto is a completely natural colourant, free from artificial additives — a philosophy that mirrors our approach to sourcing. At ROUCOU, we work exclusively with small-scale, independent producers who share our values of traditional craftsmanship, animal welfare, and sustainable farming. Our cheeses are predominantly raw-milk varieties, sourced directly from farms and affineurs in France, Spain, Italy, and beyond.
So the next time you visit us at 28 Aberdeen Street and wonder about the warm, amber tones in our interior design — from the lighting to the carefully chosen décor — know that it is a subtle nod to the roucou plant itself. It is a colour that speaks of warmth, craftsmanship, and the rich traditions of European cheesemaking, brought to life in the heart of Central Hong Kong. We invite you to discover the full story behind the name on your next visit.
