Mr. Doat, a producer of duck foie gras for the company Rougié in the department of Gers, and chef Vivien Durand, who has a Michelin star for his restaurant Le Prince Noir in Lormont (Bordeaux), met through one of their common areas, Rougié fresh duck foie gras.

The founding principles of Rougié, a company established in 1875, are in preparing products of the highest quality. Their foie gras is served today at the most prestigious tables in the world.

From the fields to the kitchen, from the farm to the oven or grill, the 2 men work with the same objectives: passion for their work, respect for animals and products, a desire to transmit their passion.

We will bring our commitment to quality, our passion for our producers and chefs to the San Sebastian Gastronomika international congress.

Seat reservations are not allowed. Open entry until filled to capacity.