Rougié

We are thankful to all the chefs who have shared with us their knowledge of local ingredients in Japan, and how to create recipes, either to highlight Foie Gras culinary characteristics or to enhance their favorite ingredients through a marriage with Foie Gras.

We are now introducing you to 94 inspiring culinary creations, and thereby a glimpse of these talented chefs' know-how in creating ways to inspire their customers and pairs.



Search by ingredient

Select among our 18 ingredients
3
Sake
Sake
2
Shiitake
Shiitake
6
Seafood
Seafood
4
Cereals
Cereals
19
Fruits
Fruits
4
Nuts
Nuts
5
Citrus fruits
Citrus fruits
5
Fermented foods
Fermented foods
2
Seaweeds
Seaweeds
17
Vegetables
Vegetables
5
Tea
Tea
4
Leguminous plants
Leguminous plants
2
Spices
Spices
5
Plants - Herbs
Plants - Herbs
2
Meat
Meat
6
Tuber vegetables
Tuber vegetables
2
Mushrooms
Mushrooms
1
Rice
Rice
4
2
22
10
25
3
5
23

New recipes

  • Shizuoka
Tomohiro KUMAGAI (Cerulean Tokyo Tower Hotel)
Pressé de foie gras au Wasabi "Grâce de la source du Mt.Fuji"
  • Plants - Herbs
  • Kagoshima
Kosuke Nakamura (Marco Polo)
~ La mer sombre ~ Terrine de Foie Gras au Katsuobushi de Makurazaki, la sauce mangue de Ohsumi
  • Seafood