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Do you have questions about the Trophée Jean Rougié ? Or do you need specific information about it?
We have gathered here all the answers to your questions, organized by themes.
To learn everything about the steps, criteria, or opportunities offered by the competition, this is the place.
If no question matches your expectations, please contact our team directly.
Created in 2010, the Trophée Jean Rougié is much more than just a competition; it’s a true celebration of culinary expertise and the art of foie gras.
Through this competition, we shine a spotlight on the most promising talents in French cuisine. Every year, passionate young chefs, each mentored by a professor, compete in creativity, precision, and technique to elevate foie gras and truffle, two iconic jewels of our culinary heritage.
Participating in the Trophée Jean Rougié is an opportunity to measure up to the highest standards of gastronomy, to surpass oneself, and to be noticed by the most renowned names in the industry. This unique event, recognized internationally by professionals, is the ideal stepping stone for future chefs aspiring to leave their mark in the demanding world of haute cuisine.
The competition is open to students from high schools, private schools, or CFAs, aged 18 to 25 on the day of the final, coached by one of their professors. The required levels are Terminale Bac pro, Terminale Bac Techno, Professional Certificates, Bachelor in Culinary Arts / Management.
Meilleur Ouvrier de France in 1986, Jean-Luc Danjou has thrived among the greatest French chefs, participating in numerous competitions, both in juries and organizations (MOF, Bocuse d’Or, Trophée Jean Rougié among others). He spent most of his career in teaching. He excels in pedagogy, training young students as well as seasoned chefs looking to improve.
Over the years, Jean-Luc Danjou has become a true expert in foie gras and Rougié products.
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