Last Friday we had a visit from our partner Rougié, a food supplier that already well known with their high quality of Foie Gras, Geese and Duck’s products. They brought their culinary advisor Chef Jocelyn Deumie.
At KO Japanese Restaurant, Chef Jocelyn gave us a cooking tips and knowledge of recipes using the world’s #1 Rougié product, foie gras. In front of our chefs, culinary adventurer and guests, Chef Jocelyn who is based in Kyoto Japan, demonstrated the fusion recipe foie gras in Japanese style.
Founded in 1875 and based in the medieval town of Sarlat in France, Rougié is the world’s #1 producer of foie gras and Moulard duck specialties. 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.
Discovering Foie Gras is our December Culinary Delight at KO Japanese Restaurant, Teppanyaki, and Cocktail Lounge.
