Let's talk everything fore gras with Rougié's Thomas Delannoy!

Today we are talking about foie gras (duck liver) as we are sitting with Thomas Delannoy, perfect to talk on the topic as he's at the realm of the sales and marketing team of Rougié Canada.

Thomas wear many hats, on top of assuming a director position with Rougié, he is also the President of Chef's Canada, overlooking our culinary national teams.

Chef Romain will carry the conversation on multiple subjects, touching quality, difference in products, how Rougié stands to its competitors, gavage and we will also demo you a couple things you may want to stay for.

I hope you'll enjoy the episode. If you too would like to run a Chefs Academy Masterclass alongside Chef Romain and the Chefs Canada team, please DM or email us at [email protected] with your ideas and pitch.

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