It had to be invented Rougié did it...

Long ago were the days when chefs would lock themselves in their ivory towers to secretly work their magic. Today, one is more likely to hear them say, “Let’s share our experiences,” or “We learn from watching, listening to others…” To wit, two years ago, when I asked chefs what they thought of creating a school dedicated entirely to foie gras, they unanimously cheered, « Excellent idea. Do it ! ».

So, we’ve kept our word. Foie gras is a veritable emblem of French gastronomy. It is also the object of what seems a universal passion. Practically the world over, cooks are driven by the desire to discover and appropriate foie gras, making it a part of their own culinary culture. Yet, until now, there has not been a training ground devoted exclusively to foie gras. It was up to Rougié, world-famous brand to professionals, to fill the void.

This school, which will open its doors early 2008, must be exemplary. It will, therefore, host prestigious, starred chefs from around the world who will share their experience and recipes. The school will simply be the meeting place for all who wish to perfect their understanding of this product and master various ways of preparing and cooking it.

Through this special edition of Dialogues Gourmands, we are pleased to introduce you to this school in its brand new space, specially created by our shareholder in Pau.

And we proudly share the words of those who, for the past two years, have given themselves entirely to creating this school with us: Jean-Luc Danjou, chef and teacher par excellence, who orchestrated the concept and management of the school, and the team from Bonnet Maestro, who created our avant-garde kitchen laboratory.

Pascal Schneider-Maunoury
Marketing director