A parade of starred chefs

« The range of preparations based on foie gras is vast. I'm thrilled to see such a school come into existence. Each chef and every participant will have their say in sharing this passion for cooking with foie gras. »
Régis Marcon***,
Bocuse d'Or 1995.

« I'll begin by telling, perhaps the story of a tradition, that sparks in us cooks (professionals or even amateurs) the centuries-old indulgence, that of the passion of perfecting techniques and the quest for flavors. And now, in order to help us understand and perfect our knowledge, Rougié Foies Gras serves as a tool which, I hope, will have the same success as this indulgence that has spanned centuries. We will no longer have the excuse of saying we didn't know how... »
Serge Vieira,
Bocuse d'Or 2005.

« Foie gras speaks to all our senses. It has been deserving of a school. That's done. I'm happy to be among the first chefs to come share with you my love for this emblematic product. »
Michel Roth*,
Bocuse d'Or 1991,
meilleur ouvrier de France.

« Foie gras is a celebration, The celebration is sharing, The sharing is the training, The training is the School of Foie Gras… Vive la cuisine »
Franck Putelat*,
Bocuse d'Argent 2003.