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ROUGIE SERVED IN ALL THE WORLD’S FINEST RESTAURANTS SINCE 1875
Quality and safety: a great foie gras leaves nothing to chance.
Goose and duck foie gras, breast, confits or truffles are authentic products that Rougié offers in various presentations, respecting a centennial tradition with the safety of a group with integrated duck production farms in France. Rougié is the export leader in the world.
All our foie gras are cooked in our Sarlat facility, in the heart of ‘Périgord Noir’, home to mouth-watering gourmet food, according to time-honoured culinary traditions and in compliance with the most stringent standards of hygiene in force.
As part of its special support for top-quality cuisine, Rougié is the first and main sponsor of the Bocuse d’Or Prize-winners Academy. This international contest that has been sponsored by Rougié from the outset awards prizes under the aegis of Paul Bocuse to the most promising Chefs of the gourmet planet.
The School of Foie Gras. It had to be invented. Rougié did it!
Together with Jean-Luc Danjou, Meilleur Ouvrier de France, we concocted a training programme that links two aspects:
- First, the study of foie gras basics, such as deveining, seasoning, the necessary precision and rigor required to cook it. This is demonstrated by Jean-Luc Danjou.
- Second, there’s the objective of total creativity, with the participation of world-renowned chefs.
For more info: http://fr.rougie.com/ecole/index.php
Rougié is the founder-member of the Bocuse d’Or Winners’ Academy
Contact
Tel : +33 (0)5 59 77 78 00
Fax : +33 (0)5 59 77 78 21
Email : pascal.schneider@euralis.fr
Contact : Schneider-Maunoury Pascal ( pascal.schneider@euralis.fr )
Website : http://www.rougie.com
