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.

Gusts of tremendous creativity and liberty swirled throughout, harnessed by a galaxy of chefs of every nationality, established in the four corners of the planet! Over four days, and throughout all the virtuostic demonstrations, these top chefs made it clear that dazzling the crowd was only the beginning. They provoked two inevitable questions: How is it that foie gras can work so brilliantly in all the great cuisines of the world? And does foie gras now fi gure as an international treasure?

Everyone will fi nd his own answers to these questions. Our concern is more concrete: Through our product, its quality, its versatility and its ease of use, we are called upon to share our techniques and savoir-faire. For if there are a thousand ways of preparing, cooking and pairing foie gras, success will always depend on the exactitude of the steps, the precision of the types of cooking. It is with this goal in mind that we created the School of Foie Gras. Today, it teaches chefs from every continent how to work with foie gras, and, more and more, it lends its support to the most prestigious cooking schools in the world. The other major pathway for diffusing savoir-faire: cooking contests. We are more and more involved, whether as initiators or partners, in order to bring out young talent and to encourage the sharing of ideas, knowledge and experience. Dialogues Gourmands wishes you an excellent voyage to the land of the Jean Rougié Trophy and the Rougié World Tour!

Pascal Schneider-Maunoury
Directeur Marketing