The secret of the perfect Foie Gras, a delicacy well relished by many gourmands, was discovered 5,000 years ago when wild geese migrated for the winter from Scandinavia to the marshes of the Nile Delta. This was when the Egyptians inadvertently discovered that these geese produced “foie gras” as necessary fuel for their long flight voyage. Now, let the genuine Foie Gras Aficionados rejoice at this delectable epicurean dinner where world’s number one producer of Foie Gras, Rougié Sarlat, supplies the best and freshest ingredients to the tasting delight of attending diners. Headed by Chef Ivan Brehm, the executive head chef of Bacchanalia who previously trained under award winning Chef Heston Blumenthal at The Fat Duck, let Rougié Foie Gras Dinner be served for the ultimate tasting experience of your life!