Maison Rougié is a cherished partner for today’s and tomorrow’s chefs. Through constant involvement with associations and culinary schools, we are committed to encouraging young talents while working hand in hand with experienced chefs. This privileged relationship allows us to stay attuned to your desires, as well as those of your clients.
The Japan Charcuterie Association was established in July 2013 with the support of the French Embassy, with the aim of introducing French charcuterie to a wider audience.
Since 2015, it has organized the Japanese selection for the World Championship of Pâté Croûte.
Founded in 1993, the French Association of Hospitality and Tourism High Schools (A.F.L.Y.H.T) forms an exchange network for educational establishments in catering, tourism, and hospitality. At Rougié, we are proud to collaborate with this association because our partnership is based on a shared commitment to promoting excellence in these professions, to help their actors meet all the challenges. We actively support the training of future professionals in these sectors, providing them with the resources and support necessary to excel in these careers.
As a founding partner of the Bocuse d’Or Winners Association, created in 2000, we affirm our commitment to culinary excellence and the transmission of gastronomic know-how. This association, which brings together chefs who have brilliantly reached the podiums of the prestigious competition, plays an essential role in promoting and enhancing the Bocuse d’Or contest on an international scale. Thanks to the active involvement of the chefs in their respective countries and during the various stages of the competition, the association brings the spirit of innovation and perfection that drives the world of haute gastronomy to life. And that of Rougié, in particular.
The Best Commis Prize was created in 2003 to reward the involvement, efficiency, and talent of the young members of the Bocuse d’Or candidates’ teams.
At each stage of the competition, we have the honor of awarding the prize to one of tomorrow’s great gastronomic hopefuls.
As a committed partner of Euro-Toques, an association founded in 1986 by Pierre Romeyer and Paul Bocuse, we actively support the preservation and promotion of quality and origin-based food products, through a network of chefs across Europe. Together, we share common values focused on product excellence and the defense of culinary traditions, to enhance the gastronomic heritage and encourage respectful practices of our know-how.
Read by all chefs from their training to their career, in France and internationally, Le Chef is the reference magazine for French gastronomy. And we are honored to be counted among its partners. Since its creation in 1986, Le Chef has brought together, mobilized, and inspired French chefs, from young talents to Michelin-starred chefs. Over the years, it has become the flagship title in commercial and corporate catering.
Le Cœur des Chefs is a paper and online magazine with which we share the same spirit of commitment to a vibrant, passionate, and dynamic gastronomy. As partners, we are happy to contribute to the success of this magazine, which above all highlights the most noble aspect of our professions: the human element.
We are proud to partner with Gault&Millau, a true emblem of gastronomy and hospitality. Since 1969, the renowned guide, founded by Henri Gault and Christian Millau, has highlighted and supported chefs and artisans of the French gastronomic scene, evaluating nearly 2,500 establishments annually. Even better: it highlights those who enhance French cuisine.
This partnership cements our shared values of tradition, innovation, and quality, and strengthens our common mission: to promote haute cuisine and honor the exceptional talents who bring it to life.
Maison Rougié is delighted to establish this new partnership with TheFork, which connects nearly 55,000 restaurateurs in 11 countries with a large community of food enthusiasts. Through this collaboration, we aim to support the new generation of young chefs and talents of today and tomorrow. Together, we are committed to promoting culinary excellence while facilitating access to quality gastronomy for all.
Our House is a longtime partner of the prestigious Bocuse d’Or competition, created by Paul Bocuse. For over 30 years, the Bocuse d’Or has celebrated chefs who, through their talent, creativity, and commitment, embody the future of haute cuisine while perpetuating the timeless values and spirit of the cooking profession. As suppliers of exceptional ingredients, we support these talents by providing them with the means to express themselves through spectacular culinary creations.
An emblem of excellence and transmission for over 50 years, the École des Arts Culinaires Lenôtre shares with our House the love of gastronomy and the desire to promote exceptional know-how. Our partnership is therefore part of common values, guided by a practice- and experience-based approach. For us, it’s an opportunity to contribute to the transmission of a shared passion to promising talents through internships and workshops.
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