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Rougié is sending its sales force back to school
Tuesday 01 June 2004
Given that each Rougié customer deserves the services of a genuine « duck and foie gras expert », the sales and administrative staff of the company will this year take turns in going back to school. Destination: Les Herbiers, Sarlat and Brive to follow a 5-stage in-house training session encompassin...
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Servair
Tuesday 01 June 2004
Servair, a subsidiary of Air France founded in 1974, is without doubt the world’s most prestigious Catering company. Present together with its partners in 90 airports, it serves as the harbinger of French good food six miles up the world over, whilst meetings the requirements of 130 different airlin...
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The Rougié Ready-to-Serve
Tuesday 01 June 2004
Magret and tenderloin in individual portions...
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Stop press
Tuesday 01 June 2004
Serge Vieira will be defending the French colours at the 2005 Bocuse d’OrSerge Vieira won the latest National Artistic Cuisine Contest held in Lyon on March 18th, 2004. He will therefore represent France at the 2005 Bocuse d’Or. Congratulations to the remarkable runner-up, Régis M...
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Edito
Thursday 01 January 2004
The well-known saying could not be more apt when applied to the restaurant trade. For years now, we have seen all the leading chefs vying with each other deploying all their talent to uphold the reputation of French cuisine, despite the constant increase in overheads and the nightmare of staff manag...
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In Brive, all the delights of fattened duck
Thursday 01 January 2004
Within the RBI Group, preserves, fillets, pâtés and other cooked specialities are all prepared in a specific facility – the plant in Brive. Its manager, Gildas Pouyadoux, offers you a brief guided tour....
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New vacuum-packed duck preserve
Thursday 01 January 2004
Following on from the success of the vacuum-packed duck preserve to be kept under controlled temperature, Rougié is innovating once again with a new sterilisation technique enabling bags of preserves to be kept at room temperature....
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Stop press
Thursday 01 January 2004
To teach tomorrow’s chefs all about local produce
The Patrimoine & Terroirs Association, founded by Philippe Gombert immediately after the Barcelona Olympics in 1992, is used in all the French hotel management and catering schools to introduce tomorrow’s chefs to the untold treasure...
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Editorial
Wednesday 01 October 2003
What is your perception of the Rougié trademark?
What do you think of the quality, traceability and price of our products?...
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A few simple ideas on quality…
Wednesday 01 October 2003
Sylvie Laugerette has been head of the Rougié Quality Department since 1992, managing a team of 16 working in the 4 group facilities. She has a genuine passion for the multiple facets of her job, and is eager to share her credo for Rougié quality with us, in a few well-chosen phrases....
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