Greedy numbers :

N° 22 / October 2009 N° 21 / April 2009 N° 20 / November 2008 N° 19 / June 2008 N° 18 / April 2008 N° 17 / October 2007 N° 16 / June 2007 N° 15 / March 2007 N° 14 / November 2006 N° 13 / June 2006 N° 12 / April 2006 N° 11 / November 2005 N° 10 / April 2005 N° 9 / February 2005 N° 8 / January 2005 N° 7 / June 2004 N° 6 / January 2004 N° 5 / October 2003 N° 4 / June 2003 N° 3 / April 2003 N° 2 / September 2002 N° 1 / January 2002

Rougié’s anti-recession recipes...

Synonymous with celebrations, refi nement and especially of luxury, Foie Gras
has an obligation to maintain its unique and irreplaceable characteristics.
This very ethic of exquisite gustative quality and pleasure is what Rougié has
always maintained, whether it’s fresh or frozen foie, raw products, ready-made preparations or culinary aids.

Does the economy’s decline alter our mission ?

Yes and no. Yes, because the pleasure derived from foie gras is less a question of price than one of how it’s prepared, of the culinary environment, of its place in the meal. No, because we’re here to cater to the needs of the most demanding chefs, proud to encourage creativity and the fi nest cooking for a discerning clientele.

Rougié has been working for years now on multiplying the facets and usages of foie gras. It is therefore with this same attention to innovation and quality that we focus on the main preoccupation of today’s chefs: food cost. The latest chefs’ products of 2009 prove this point. There’s the fl ash-frozen 25/40g mini-slices, perfect for putting together delicious hors d’oeuvres, or as a counterpoint to a fi sh or meat dish. There’s also the slow-cooked Foie Gras whose terrine, shallower than the classic version, saves about 10 grams per portion as well as on food cost… And then, of course, there are two new recipes from the popular Carré Palace line containing bloc of foie gras, for a truly original offering at an attractive price.

Food cost…what is the secret to pleasing customers with exceptional products without sending the bill through the roof?

This very question has become a focal point in our School of Foie Gras and is the common theme of the fi fteen recipes presented and taught by Jean-Luc Danjou on the very fi rst day of our monthly internship..

You’re wondering how to prepare delicious foie gras-based appetizers at a food cost of less than 2. Sign up now for our next session!

Rougié Thanks to the work of Patrik Jaros, this summer was the fi rst time that a true contest has been organized in Germany to select a candidate for ... Read more

The School of Foie Gras Following the prestigious culinary university At-Sunrise Chef Academy of Singapore in early 2009, two new cooking schools of distinction have ... Read more

Cédric Béchade The project took nearly fi ve years of gestation. Initiated in the kitchens of the Hotel du Palais in Biarritz with Jean- Marie Gautier, the ... Read more