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Rouge is named after the red glowing wooden logs that were used to fire up the original ovens when our first location opened its doors in the Montreal area in 1992. While building codes and fire safety regulations motivated us to modernize our ovens, the chef at each Bâton Rouge restaurant continue, to this day, to cook the old fashioned way.
We prepare our meals from scratch using only the very best ingredients. This level of attention to detail allows us to proudly serve unparalleled quality that is unmatched in our industry. We put in this degree of effort because we strongly believe that our guests deserve the best!