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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.
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.
