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BriefsRougié, partner of the Toques Blanches Lyonnaises The 2009 Bocuse d’Or was the occasion for Maison Rougié and the Toques Blanches Lyonnaises to offi cially form a partnership. This association, now under the leadership of Christophe Marguin, brings together some hundred chefs of the Rhone-Alpes region. Its mission is to promote regional products and specialties, as well as to transmit their cultural know-how by way of apprenticeships and numerous culinary events.Bocuse d’Or Academy: a night with the chefs! As founding patron of the Academy, Maison Rougié joyously co-organizes a gala evening at every Bocuse d’Or. Bringing together every winner from years past to the present, this proves a celebratory and gourmet encounter for all the chefs.
Rougié’s School of Foie Gras exports its teaching to Singapore Under the direction of Christophe Megel, Singapore’s At-Sunrise Global Chef Academy is the most prestigious university of culinary arts in Southeast Asia. Earlier this year, a partnership was formed with the Rougié School of Foie Gras in order to guide and formalize the last-year students’ course in working with foie gras. This course will be taught by a Singaporan chef professor who trained in Pau at the School of Foie Gras.“Special Mention” for Rougié’s crème brulee Overwhelmingly favored by Chefs as of its arrival in 2008, Rougié’s foie gras crème brûlée has also been awarded by the Grand Prix de l’Innovation at the 2009 Sirha. The jury was especially impressed by this specialty’s versatility, as it can be used as an amuse-bouche, in an appetizer, or for dessert, whether sweet or savory. Weaving the perfect union with a pinch of raw sugar, truffl e or fruit shavings, the delicate crunch of a tuile or a chocolate, Rougié crème brûlée is ready for the most audacious of creations…success guaranteed!
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