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On the occasion of Sirha 2025, Maison Rougié is highlighting its fresh raw duck foie gras under paper, an exceptional product that will be featured in the platter theme of the Bocuse d’Or 2025 final. Faithful to its commitment to culinary excellence, Rougié will be present throughout the show for its 150th anniversary, with demonstrations by renowned chefs showcasing the brand’s expertise. – This article is in partnership with Rougié.
On the occasion of the Sirha 2025, Maison Rougié is highlighting its exceptional Grand Chef foie gras under paper, which will be featured during the final of the Bocuse d’Or 2025. Faithful to its commitment to the quality of its products, Rougié will be present at the show with a series of demonstrations by renowned chefs, thus celebrating the brand’s unique expertise and the excellence of its duck, goose, and seafood products.
Adorned with a golden wheat color and a supple texture, the fresh raw Grand Chef foie gras under paper from Maison Rougié embodies excellence. Rigorously hand-selected, it ensures unmatched freshness. Alongside its 389 French family farms, Rougié guarantees total traceability, precisely identifying the producer and selector of each fresh foie gras. Weighing between 400 and 550 grams, it ensures controlled melting during cooking and perfect presentation on the plate. This exceptional product, with 150 years of history, will be part of the platter theme of the Bocuse d’Or 2025 final. A symbol of French gastronomy, foie gras lends itself to all culinary creations, from starters to desserts. However, it remains a delicate product that requires meticulous work to reveal all its qualities. Each candidate will need to show patience and precision to devein and enhance it.
An Exceptional Product Designed for Chefs
As a founding partner of the Bocuse d’Or Winners’ Academy since 2000, strong commitment to chefs is now part of Maison Rougié’s DNA.
The brand is committed to offering exceptional products from a dedicated supply chain. Indeed, Rougié, through its entire French-born, raised, and prepared breeding, can guarantee chefs complete traceability from the egg to the finished product. Furthermore, during breeding, Rougié’s ducks benefit from airy and spacious buildings and diverse diets, promising successful growth and unparalleled savoriness during tasting.
Moreover, to ensure the sustainability of its good breeding practices, Maison Rougié has chosen to rely on a team of 15 specialized technicians and veterinarians. In addition, since 2021, Euralis Gastronomie has established a charter dedicated to animal welfare. This initiative has led to the planting of 16,938 trees, thus providing animals with a protected agroforestry space that promotes their well-being.
A Rich Program of Demonstrations0
This year, within the Chef’s Village Hall 6 stand 6E152, Rougié will celebrate its 150th anniversary. A rich history that traces back to Léonce and Marie-Hélène Rougié. The couple opened a foie gras production workshop in Cahors (Lot) in 1875. In 1912, they decided to settle in Souillac (Lot) to develop a canning facility. The end of World War II marked the beginning of internationalization for Rougié with its takeover by Jean Rougié. This significant development was consecrated by the start of the partnership with the Bocuse d’Or in 1987, which is still ongoing.
Moreover, innovation holds a special place in Rougié’s history, with the launch in 1999 of the first offer of individually frozen raw escalope. Finally, while the house has been part of the Euralis group since 2002, it decided to expand its product range with the launch in 2012 of seafood products.
Sirha Lyon 2025 will thus be an opportunity for Rougié to retrace this history and highlight the diversity of its offer. This will be done through cooking shows in the presence of renowned chefs, starred chefs, and Meilleur Ouvrier de France, from Thursday, January 23 to Sunday, January 26. Laetitia Visse, David Gallienne, and Alexandre Mazzia, among others, will be part of it. Furthermore, a speech by Sébastien Doat, breeder and president of Euralis Palmipèdes, is also on the program. Maison Rougié will also be present at the Bocuse d’Or 2025 final award ceremony, with the presentation of the best commis award. Rougié finally plans many surprise animations during Sirha Lyon 2025.
contact@www.rougie.com
Sirha: Hall 6 – Stand E152 and Hall 3 – Stand 3E53
