'It's a very rich flavour, almost nutty, and the fat turns buttery'
From humble beginnings with venison hanging over the bath in his Dublin bedsit, French chef Marc Amand has built up a food service business that turns over €37m a year.
Amand worked in Ireland's top Michelin star restaurant, Patrick Guilbaud, until the early 1990s, where he also met his future wife, Mary Massy.
Amand found that he was spending more and more of his weekends travelling to France to load up his car with fine French ingredients that he was sourcing for his chef friends back in Dublin.
In 1992, Amand and his wife decided to leave Guilbaud's to start a company specialising in importing fine foods for the restaurant sector.
However, from a point where over 80pc of their produce was sourced from the Continent, La Rousse's butchery manager, Jonathon Cahill, claims that over 60pc is now sourced locally here in Ireland.
This emphasis on local produce (the company have even developed their own food standards called Feirme Nádúrtha, which emphasises the importance of local abattoirs) also explains the huge interest that they have taken in the Dexter meat that Eavaun Carmody produces.
"The story behind the food that people put in their mouths is becoming more and more important," said Cahill.
"It's not enough to know where the meat has come from anymore. People want to know about the people behind it, its history, how the animal was raised and slaughtered and so on."