HOMEUntil April 30, 2026, Maison Rougié invites French culinary professionals to explore new gastronomic territories through the first edition of its Chefs’ Competition—a 100% digital contest dedicated to springtime creations featuring raw foie gras.
This initiative is driven by a bold ambition: to expand the culinary possibilities of foie gras and encourage its use outside the traditional holiday season. Chefs, sous-chefs, and cooks across France are invited to design a springtime starter or main course that highlights raw foie gras. Through their recipes, participants must showcase a creative, modern, and personal approach, drawing inspiration from their local “terroir” or culinary heritage.
Prizes for the winners:
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Up to 15 kg of foie gras.
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Media coverage in leading professional culinary magazines.