 |
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 ...
|
 |
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...
|
 |
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...
|
 |
Foie gras with piment d'espelette
Monday 25 October 2010
This year, Rougié has chosen to bring a warming and delicate touch to its fi nest foie gras: the famous piment d’Espelette AOC, known for its spiciness without fi re, and its aromas reminiscent of tomato, toasted bread, hay…An association of solid character, in the image of this ...
|
 |
World Expo in Shanghai
Monday 25 October 2010
A double score for Rougié! Our brand was selected to incarnate the prestige of French cuisine in two establishments of high standing. First, by the ``6sens`` restaurant run by the Pourcel brothers in the heart of the France Pavilion. Then, the restaurant -school of the Paul Bocuse Institute s...
|
 |
Year-end festivities boost to the restaurant business
Thursday 01 April 2010
If year-end festivities provided a much needed oxygen boost to the restaurant business, thus far 2010 remains somewhat pale. Everyone is eagerly awaiting the arrival of spring, the time of year when nature awakens our desires, our appetite for youth and renewal. Youth? The perfect theme for this edi...
|
 |
Bocuse d’Or USA
Thursday 01 April 2010
New York, February 9, 2010. At the end of a competition as animated as the world final in Lyon, James Kent and his assistant Tom Allan earned their airline tickets to represent the USA at the Bocuse d’Or 2011. For the site of this final, the presidents of the Bocuse d’Or foundation had b...
|
 |
Briefs
Thursday 01 April 2010
Veal terrine with duck foie and oyster mushrooms This Rougie “Terrine Saveur” is a completely new and refined composition presented in layers that beautifully highlights the presence of the bloc of foie gras. For you, it brings together two important advantages:- Multifunctional, either...
|
n / Internet Agency