Celebrating Rougié
In the last week of November we had a pleasure to organise the dinner with Alain Rougié. Alain embodies the brand as a continuator of his late father Jean Rougié's efforts in transforming the small French business into a leading company in its field internationally, and most notably as a prestige brand. The Rougié family well known for their highest standards and a solid sense of communication has build strong relationships with the chefs, and a deep understanding of the their needs.
The event took place in 101 Dining Lounge & Marina at One & Only, Palm Jumeirah, where local chefs, Rougié family, celebrated the finest French products – esteemed foie gras and Moulard duck specialties, wild scallops and organic free-range chicken.
Four hands Rougié dinner by Chefs Jocelyn Deumié & Stephane Loison
Chef Jocelyn Deumié flew in from Kyoto and together with Chef Stephane Loison prepared the exquisite dinner, letting the highest quality of the Rougié ingredients shine through. The special dishes prepared that night included a delicious Terrine and Roulade made with Rougié foie gras, followed by delicate Rougié Wild Normandy Scallops, culminating in the main course of the event – mouth-watering Rougié Landes Organic Chicken Supreme. Based in Japan, Chef Jocelyn is the culinary advisor for Rougié. He has contributed to building Rougié chefs' expertise on foie gras for the last 12 years. Living in Kyoto and traveling to Asian countries, Chef Jocelyn now shares an extended vision of ingredient associations that brings impactful sensorial perspectives to a culinary product. Chef Stephane Loison is an Executive Chef at One&Only The Palm, and a long-time admirer of Rougié products, which he uses in his restaurants.
Pâté en croûte reimagined with guest Chef Jocelyn Deumié
The next day our guest Chef Jocelyn Deumié held a special half day cooking workshop at WISK Inspiration Kitchen. A member of the Confrérie du Pâté Croûte and a juror at the Pâté Croûte World's championship finals, Chef Jocelyn demonstrated techniques specific to pâté en croûte recipes. His emphasis on authentic flavours and impactful ingredient combinations offered insights for exchanging ideas on reliable ways to adapt recipes and techniques with UAE Chefs. Rougié has a long tradition of supporting the chefs, emphasising the importance of various forms of guidance and training. In 2007, Rougié opened The School of Foie Gras in Pau, France where foie gras seminars and master classes are taught by celebrity Chefs, Michelin-starred Chefs, and Bocuse d’Or nominees.
