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News Rougié
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Marc Haeberlin
Friday 02 December 2011
Over 150 years ago, on the shores of the Ill river, in a tiny village called Illhaeusern, which means “houses along the Ill” in Alsatian, the Haeberlin family opened a small country inn, all the while maintaining a working farm. In the kitchen presided Marc Haeberlin's great grandmother ...
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34 chefs, 34 recipes
Monday 18 April 2011
During the Bocuse d'Or 2011, the bookshop of the Bocuse d'Or Winners’Academy gained two new works: “34 Chefs, 34 Recipes” In this beautiful book, each winner of the world's most famous cooking contest briefl y presents his/her professional path and offers one favorite recipe. Each ...
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Bocuse d’Or 2011
Monday 18 April 2011
With Rasmus Kofoed, Tommy Myllymaki, Gunnard Hvarnes, the Scandinvians completely took over the podium at this 13th edition of the Bocuse d'Or! Among all the national teams involved, Japan had high hopes. The Japanese team even had its fair share of supporters. The crowd found that these were by far...
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With Rougié, let the competition begin!
Monday 18 April 2011
Privileged partner of chefs and of grande cuisine, Rougié couldn't help but to be involved in the training of chefs and their ascension by way of cooking contests! For the brand, it all started rather informally back when Jean Rougié was travelling in the great capitals of the world....
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This was just a few weeks ago, at the SIRHA, on the Rougié World Tour stage.
Monday 18 April 2011
Foie gras and napa cabbage, foie gras and Japanese plum sorbet, foie gras,
grapefruit and tamarind...this was just a few weeks ago, at the SIRHA, on the Rougié World Tour stage....
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Dinner of the Grand Chefs
Wednesday 13 April 2011
This past April 6th, the chateau of Versailles was the chosen venue for an exceptional evening to honor French gastronomy. 650 guests were invited by Jaume Tàpies, the International President of Relai & Chateaux, and by Marc Haeberlin, President of Grandes Tables du Monde. The meal bore the signatur...
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Gilles Goujon
Monday 25 October 2010
He is the most recent 3-star in the 2010 Michelin Guide. And certainly the most atypical. Far from palaces, from grand cuisine’s conventions, he made the choice 18 years ago to settle in this village of 130 inhabitants deep in the Audois garrigue to invent a virtuostic cuisine that has nothing to do...
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The foie gras book of Master Dong
Monday 25 October 2010
Here’s a work that’s sure to titillate the imagination of chefs and anyone who loves creative cuisine! Throughout these pages adorned with sublime photos, we learn that foie gras has been enjoyed in the Middle Kingdom for some time now. We also mainly discover an extraordinary range of recipes that ...
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Foie Gras Prestige Ultra-fresh
Monday 25 October 2010
Rougié’s flash-frozen foie gras has seduced numerous professionals by its practicality and its dependability. And yet, some chefs prefer to work only with high-quality fresh raw livers, with specifi c demands regarding respect for the environment. It is for this clientele that Rougié has created the...
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China’s showing a talent for…foie gras.
Monday 25 October 2010
It started decades ago! In the wake of Jean Rougié, the world`s grand ambassador of foie gras, there now blossoms a lovely result: that of Chinese chefs having adopted this fi ne product and making it widely known. In Peking, Da Dong is among them. Rather than preparing it in the French style...
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