Trends - Rougié

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.

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!

With a 33% increase in supply in 2024 (source CIFOG) compared to the previous year, enthusiasts can rejoice in finding this flagship product abundantly in restaurants and gourmet stores, ready to enhance year-end meals.

Vaccination and biosecurity: a resilience model

The foie gras industry has overcome the challenges posed by avian flu thanks to an ambitious vaccination campaign launched in October 2023. This initiative, supported by the state and recognized internationally, has stabilized production and prevented massive culls. This resilience strengthens France’s position as the world leader in foie gras production, while ensuring a quality and ethical supply for consumers.

A product synonymous with pleasure and conviviality

According to CIFOG’s 2024 survey, 9 out of 10 French people report consuming foie gras and 73% consider it essential for festivities, placing it ahead of traditional smoked salmon (68%) and yule log (67%). This product is seen as a symbol of sharing and pleasure, particularly appreciated for creating a warm atmosphere during family moments. The different forms of foie gras – whole, block, semi-cooked or canned – cater to all tastes and budgets, enhancing its appeal among the public. Moreover, 88% of French people believe it should be included in restaurant menus during the year-end holidays.

French Foie Gras: a product that aligns with the trend towards local and Made in France

Consumption habits are evolving, and French Foie Gras fully aligns with this growing trend of preferring local and Made in France products. Indeed, more and more consumers are seeking products from the national terroir, driven by a desire to support local producers and ensure impeccable quality. Available in supermarkets, specialty stores, gourmet shops, or directly from producers, French Foie Gras meets these expectations. Known for its historical expertise, it is also distinguished by its official logo, which guarantees traceable origin and reassuring authenticity. This shift towards local products reflects a profound change in purchasing behavior, where 89% of consumers consider French origin to be essential, a figure that demonstrates a genuine attachment to national production.

Key figures on foie gras:

33% increase in supply in 2024
9 out of 10 French people report consuming it
73% consider it essential for festivities, ahead of smoked salmon and yule log
88% believe it should be included in restaurant menus during the year-end holiday season.
89% of consumers consider French origin to be essential