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Foie Gras for professional chef diploma exams at Westminster Kingsway College (London)
Tuesday 02 July 2013
Foie Gras contest at the Institut Paul Bocuse Restaurant-School in Shanghai
Tuesday 23 October 2012
Ingredients for a great event1 product : Rougié Foie Gras2 teams : 6 involved students1 jury : 60 regular customers of the Restaurant-School1 starter & 1 main course to be served : to delight everyone's eyes and taste-budsThe chef's advice : ...
Rougié / Enderun, a great partnership
Friday 12 October 2012
October the 5th, Enderun Colleges (School of Art cooking in the Philippines) in partnership with Rougié School of Foie Gras, held a Foie Gras workshop for their students. A great event making the pride of Rougié's teams which work every day in the development of the use of Foie Gras am...
New graduates at the Institut Paul Bocuse Restaurant-School in Shanghai
Friday 24 August 2012
"La Journée du Goût" at South Island (Hong-Kong)
Wednesday 16 May 2012
The South Island campus is based in the south side of Hong Kong Island. South Island School is part of the English Schools Foundation of 20 Schools in Hong Kong that operates within the ESF government ordinance....
The Rougié School of Foie Gras established great partnerships abroad
Friday 27 April 2012
Rougié Asian team was in Singapor last week for the Food Asia tradeshow and took the opportunity to visit Rougié partner school : At-Sunrice. Rougié Culinary Advisors provided a training at the school. It was exciting and fulfilling for all the participants....
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 ...
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...
The School of Foie Gras broadens its partnerships
Monday 25 October 2010
The School of Foie Gras broadens its partnerships Since its opening, the Rougié School of Foie Gras of Pau has been helping the best cooking schools in giving students the basic knowledge and culinary techniques specifi c to foie gras. (In 2009, three prestigious establishments formed ties wi...
The School of Foie Gras broadens its worldwide network
Thursday 01 October 2009
Following the prestigious culinary university At-Sunrise Chef Academy of Singapore in early 2009, two new cooking schools of distinction have decided to create special courses on working with Foie Gras in conjunction with our school. These are the HIDTC, the most revered culinary institution of Hong...
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