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BrevesFLASH-FROZEN «SLOW-COOKED» FOIE GRAS Texture and creamy fl avor of homemade This new product from Rougié combines two exclusive advantages: a lower cooking temperature that renders the fl avor sensations of “homemade” and a shallower format than the classic terrine. “Slow-cooked”: the perfect formula for a 30g slice that’s as lovely as it is tasty! FLASH-FROZEN «SLOW-COOKED» FOIE GRAS Texture and creamy fl avor of homemade Take a foie gras of quality, put it for a few minutes in a smoker using beechwood… Rougié wants you to have this rare and original recipe so you can show your gourmet customers the pleasure of unexpected sensations. A fl avor discovery to headline your menu! CARRÉ PALACE the family is growing! By playing with the shape, color and taste, Carré Palace lets you create original and of-the-moment presentations as this family of products gains two new references that are block of duck foie gras-based: • Carré Palace with Port jelly • Carré Palace Mirabelle topped with coconut biscuitWith these two new specialties, you’re sure to have across-the-board success: originality, taste discovery, and reduced food cost!
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Rougié’s anti-recession recipes...
Does the economy’s decline alter our mission ?Yes and no. ...
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Cédric Béchade
The project took nearly fi ve years of gestation. Initiated in the kitchens of the Hotel du Palais in Biarritz with Jean- Marie Gautier, the ...
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The School of Foie Gras
Following the prestigious culinary university At-Sunrise Chef Academy of Singapore in early 2009, two new cooking schools of distinction have ...
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