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Bocuse d’Or Winners and Rougié present the prize of Best Assistant during the Russian selection for the Bocuse d’Or
Tuesday 07 May 2013
National selections for the Bocuse d’Or continue! After Turkey, it was Russia’s turn to host, for the first time, the Sirha and this prestigious contest in which the best chef is selected from each of the 60 competing countries. It was during this event that the Bocuse d’Or Winners and Rougié, histo...
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Rougie presents the prize of Best Assistant during the Turkish selection of the Bocuse d’Or
Monday 08 April 2013
The new Bocuse d’Or season has begun! The Turkish selection, which took place in Istanbul on March 9, 2013, kicked off the international tour which chooses the best chef in each of the 60 competing countries. It was during this event that Rougié, the competition’s historic partner, presented the pri...
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Foie gras delicacies at the Ritz-Carlton, Seoul
Thursday 14 February 2013
By Kim Rahn (https://www.koreatimes.co.kr)...
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The Rougie Best Commis prize awarded to Kristian Curtis at the Bocuse d'Or
Tuesday 12 February 2013
It was during the 14th Bocuse d'Or that took place at the Sirha in Lyon on January 29 and 30, that longtime sponsor of the event, Rougie, awarded the traditional Best Commis prize to Kristian Curtis, a young British chef....
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ROUGIE, SIRHA INNOVATION AWARDS WINNER
Friday 14 December 2012
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Team France Bocuse d'Or official poster
Monday 08 October 2012
Rougié is proud to support Thibaut Ruggeri for the coming Bocuse d'Or 2013...
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Marriage of Duck Foie Gras and Yuzu
Wednesday 12 September 2012
Rougié’s creativity has no limits when it comes to gastronomy, and it is yuzu that’s being celebrated in the recipe of the year. An essential ingredient in Japanese cuisine, this fruit from Asia brings a bit of tartness and the slightest touch of bitterness to foie gras. A surprising pairing, for a ...
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A Rougié best-seller now available in an 8-leg pack
Thursday 30 August 2012
It is their expertise and, especially, their intimate understanding of the needs of restaurant professionals that motivated Rougié to enrich their selection of pasteurized confit with a new 8-leg pack. The numerous benefits of this addition make the line a customer favorite, bringing together...
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Terrine of duck with herbs
Monday 09 July 2012
This mouth-watering terrine is made of flavourful and refreshing chunks of duck meat and duck hearts, combined with herbs. It is an easy-to-slice, home-made looking spring/summer season appetizer. Serve with mixed greens to enhance the presentation....
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Pressé of vegetables with duck foie gras
Monday 09 July 2012
This brand new Rougié recipe combines whole pieces of traditional vegetables – parsnip, artichoke and celery – with smooth foie gras.
This easy-to-slice terrine makes beautiful plate-size servings. It’s a light and flavourful appetizer, which may be served warm or cold on a plate or as a buffet i...
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n / Internet Agency