|
|
 |
BriefsNew productsThe roast of foie gras.
Crisp, moist and what aroma!
 Sorted, calibrated, netted and frozen, the Rougié duck foie gras « ready-to-roast » will be a veritable revelation to your gourmet customers. And it’s easy to prepare! Brown for a few minutes while still frozen, then cook gently in a pan on the garnish of your choice. For you, this means guaranteed success, a true time-saver, no loss of raw materials, and the advantage of a product portioned for two servings.
With the « ready-to-poach »,
Rougié reinvents the foie gras torchon
 This famous recipe, once relegated to holidays and special occasions, now becomes effortless with Rougié’s innovation: raw foie of the highest quality, deveined, completely seasoned and frozen in its « ready-to-poach » torchon. The fi nal, noble touch is left to you, to slowly cook the foie in your own bouillon that will reveal its subtle fi nesse.
Carré Palace.
Very graphic, very now.
 Carré Palace is a new approach to foie gras. It relies on geometry, on the clean lines of simple shapes - rectangles, triangles, bars - which express your creativity with a quality, noble product. Carré Palace is both a delicious surprise for your customers and an advantageous product for you as it’s ready-to-use and, because it’s 100% usable, there is no loss of raw material. The Carré Palace comes in two versions: plain and with a Pear Williams topping.
|
|
Yannick Delpech
A native of Tarn, Yannick Delpech found his path early on. At 16, he began an apprenticeship with Michel Belin in Albi, one of the ten best ...
 Read more
|
David Desseaux
Forty years old, and David Desseaux’s voice still has all of the lovely intonations of his native Southwest. ...
Read more
|
Rougié’s culinary advisors,
Who are these Rougié culinary advisors? First and foremost, they’re chefs in the service of chefs. ...
Read more
|
|
|
On Interactive
