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The 2025 edition of the Bocuse d’Or will forever be etched in the history of French gastronomy. France achieved an exceptional double victory with Paul Marcon, the big winner of the Bocuse d’Or, and Camille Pigot, named Best Commis of the competition. This moment is all the more symbolic as Paul Marcon follows in the footsteps of his father, Régis Marcon, who won this prestigious competition 30 years earlier.

Rougié, partner of Bocuse d’Or Winners, presents its emblematic Goose to Camille Pigot

As a historical partner of the Bocuse d’Or Winners, Rougié is committed to rewarding the excellence and talent of younger generations. This year, Pascal Bernou, executive chef of the Maison, had the honor of presenting our emblematic Goose to Camille Pigot, crowned Best Commis of the competition. This symbolic distinction acknowledges her rigorous work, technical skill, and unwavering commitment alongside Paul Marcon throughout the competition.

30 years after his father, Paul Marcon clinches the gold

By winning the 2025 Bocuse d’Or, Paul Marcon achieves an unprecedented feat: following in the footsteps of his father, Régis Marcon, who won in 1995. This family triumph, unique in the history of the competition, demonstrates an expertise passed down with passion and excellence.

Paul Marcon Bocuse d'Or 2025

Rougié, a constant commitment to the chefs of tomorrow

For many years, Rougié has supported young talents and seasoned chefs in their pursuit of excellence. Our partnership with Bocuse d’Or Winners reflects this desire to support the new generation of chefs and promote French expertise internationally.

We offer our warmest congratulations to Paul Marcon and Camille Pigot, who brilliantly embody the values of commitment, rigor, and creativity dear to Rougié.

See you in 2027 for a new edition of the Bocuse d’Or and another celebration of culinary talent!

Follow us on Instagram, Facebook, and LinkedIn to relive the highlights of the 2025 Bocuse d’Or and discover all Rougié news!

Discover our new training in partnership with École Lenôtre

We are partnering again with École Lenôtre to offer you a Land & Sea workshop, specially designed for culinary enthusiasts eager to perfect their techniques, highlighting our exceptional products.

Training Objectives

The main objective of this training is to learn how to select, prepare, and cook our products with expertise. Participants will learn how to pair appropriate garnishes to enhance flavors while mastering cooking techniques, seasonings, and presentation harmony.

Program includes:

  • Selection and preparation of Rougié products according to developed recipes.
  • Precise management of seasonings based on product specificities.
  • Mastery of cooking for balanced and gourmet dishes.
  • Pairing products and garnishes by harmonizing presentations and decorations.

Training Process

The training, led by a chef from Maison Rougié and an experienced instructor from École Lenôtre, includes several stages:

  1. Distribution of technical sheets: Each participant receives recipe sheets to be made during the workshop.
  2. Demonstrations and technical explanations: Trainers show the necessary steps and techniques, followed by individual practical exercises.
  3. Recipe execution: Participants prepare the dishes.
  4. Tasting and feedback: The created products are tasted and commented on.

A positioning test at the beginning of the session allows measurement of participants’ expectations and personalizes the teaching. Intermediate evaluation adjusts techniques throughout the workshop.

A Certificate of Completion

At the end of the training, each participant receives a nominal certificate of completion, validating the skills and competencies developed during the improvement session.

This training represents a unique opportunity for chefs and gastronomy enthusiasts to enrich their culinary repertoire with products from our house and refine their techniques thanks to the expertise of the École Lenôtre.

Sign up now!

Practical Information:
Location: École Lenôtre
Workshop Duration: 2 days – 16 hours

This must-attend event brings together the world’s leading professionals in the catering, hotel, and food industries around the latest culinary innovations.

This year, the SIRHA will have a special significance for our Maison, as the prestigious Bocuse d’Or competition, a highlight of the event, will feature Rougié’s fresh foie gras in its Plateau theme.

Two Rougié showcases to better advise you ​

During the five days of SIRHA, we will be delighted to welcome you at two stands. Professionals, chefs, and culinary enthusiasts, you are invited to discover the Rougié universe through presentations, tastings, and live cooking shows.

Where to find us?

  • Stand 6E152, Hall 6, Village des Chefs
  • Stand 3E53, Hall 3

We will be on site to share our expertise, advise professionals on best practices, and inspire your culinary creations. It will also be an opportunity to unveil new products and innovative approaches to enhance our offerings, focusing on innovative techniques.

The Bocuse d'Or: a celebration of talent and creativity

The Bocuse d’Or is one of the highlights of SIRHA, and this year, Rougié’s fresh foie gras will be in the spotlight in the context of the Plateau theme. This theme for the 2025 Bocuse d’Or final will emphasize a true return to the roots of French gastronomy, celebrating iconic local products such as venison, foie gras, and tea. Competing chefs from around the world will need to showcase creativity to highlight these ingredients and tell a culinary story through their creations. For Rougié, it is a pride to see our fresh foie gras, a flagship product of our Maison, featured in such a prestigious competition. It is also a stimulating challenge, as meeting the demands of international chefs and juries requires maintaining an uncompromising level of quality.

Meet the teams

An event not to be missed

The SIRHA is more than just a trade show: it is a place for meetings, inspiration, and sharing, where tomorrow’s culinary trends are shaped. Rougié’s presence is fully aligned with this dynamic, as a preferred partner for global gastronomy professionals.

Soon to be revealed, the program of activities on our spaces.

Follow our updates live during SIRHA on Instagram
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