Greedy numbers :

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

School of Foie Gras Rougié

The first sessions of the School of Foie Gras : Our interns were amazed and thrilled !

During February and March, the first two sessions at the School of Foie Gras presented a busy schedule. The two groups of 10 participants enjoyed our vast grounds near the citadel of Pau, and adapted quite easily to the school’s magnificent atelier-laboratory.
What a treat-working on Bonnet pianos !

Nearly every region of France was represented, from Alsace to Corsica, by way of Aquitaine. They were mostly working chefs, but there was also a pair of restaurant owners and even a farmer/ restaurant owner. The first day, Jean-Luc Danjou had the pleasure of discovering the interns’ high level of knowledge regarding foie gras.

Theory quickly gave way to practice !

Foie gras with Regis Marcon and Michel Roth. For them, it’s like telling a great story, and their enjoyment soon led them to sharing secrets. You want my recipes ? OK. I’ll give them to you, along with my little tricks, loads of anecdotes, and lots of seasonal variations to round it out…Thanks, chef ! Demonstrations, application exercises the two densely-packed days come to an end. The final touch : photos with the stars. Unforgettable moments.

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