WE SUPPORT PROFESSIONALS IN THE FOOD INDUSTRY
Rougié: by chefs, for chefs!
Foie gras is a demanding product, and needs to be handled perfectly if all its qualities are to come through. That is why 22 Rougié culinary advisors travel the globe to share their real expertise in foie gras with the greatest chefs. The advisor travels out to observe at first hand how the chef operates and what equipment he uses. He analyses the difficulties encountered, suggests suitable products and recommends the best approach.
The Rougié foie gras school.
It was with foie gras devotees in mind that Rougié founded its Foie Gras School in Lescar in 2007. The training, led by a top chef (Meilleur Ouvrier de France or Michelin-starred), is available to French and foreign chefs and their brigades. That know-how has spread internationally too, with the Rougié Foie Gras School forging partnerships with the greatest catering colleges around the world.
Jean Stalaven’s advisors offer a real service to their butchery and delicatessen customers. They support them in making the most of products which are essential to local businesses.
Together, they make sure a suitable shelf layout is established with a good distribution of Jean Stalaven products.