Rougié, the Brand Known Around the World as the Ambassador of Foie Gras, Takes Off!
The Rougié brand, leader in the professional foie gras market in France and throughout the world, is more than ever the preferred partner of top chefs around the globe. Rougié, always at the cutting edge, has pursued its development of the foie gras sector and diversified its activities in response to the expectations of professionals in the restaurant business. They have chosen to “take the plunge” with seafood, and in particular blue lobster, another emblem of French gastronomy.
The blue lobster is shelled uncooked using a high-pressure process that doesn’t alter its taste or texture, providing chefs with a product that is cryogenically frozen, vacuum-packed, and ready to use. The lobster can be cooked in a pan, in the oven, in a double boiler, grilled or as carpaccio, depending on how this sumptuous seafood inspires the chefs’ creativity.
Rougié was awarded the Grand Prix Sirha Innovation 2013 by a unanimous jury for its frozen shelled Blue Lobster thanks to this revolutionary industrial process of high-pressure shelling and its cryogenics freezing technique.
L’Ecole du Foie Gras Rougié: Making Progress with Top Chefs
Opened in 2008, the Ecole du Foie Gras Rougié is a model of expertise for this fine product, Foie Gras!
The idea is to come and interact and make progress with a star-winning chef, to learn about new ways to cook Foie Gras, to broaden one’s professional experience, improve one’s skills, and master different ways to prepare and cook it.
The program involves Foie Gras in all its various manifestations, reviewing the basics on the first day, then developing an explosion of creativity on the second day with our star-winning chefs.
In addition to Jean-Luc DANJOU, Meilleur Ouvrier de France (Best Craftsman of France) and technical director of the Ecole du Foie Gras, there are numerous starred chefs including Yannick Alléno, Michel Roth and Régis Marcon, who share some of their secrets during the training sessions.
All aspects of the subject are addressed in the workshops, where the top names in gastronomy take part in high-level activities!
Events such as this are increasing evidence of the continued support that Rougié has provided over the years to the world of great cooking and its chefs.
So, good luck to all and we’ll see you in Lyon for the Bocuse d’Or.
Rougié is the founder-member of the Bocuse d’Or Winners’ Academy