rougie, foie gras and gastronomie since 1875 · gastronomie since 1875 the art of foie gras is a...
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ROUGIE, FOIE GRAS AND GASTRONOMIE SINCE 1875
ROUGIE, FOIE GRAS AND GASTRONOMIE SINCE 1875
The art of Foie Gras is a long history of quality, know-how and taste.
The South-West has been the land of choice for Foie Gras for centuries.
It is in this privileged terroir that the Foies Gras Rougié were born in 1875.
THE ROUGIE IDENTITY CARD
The world's leading producer of Foie Gras
Products exclusively marketed in the out-of-home catering network and B to C (Duty Free and Selected Fine Foods stores) in France and abroad
A privileged partner with a team of 23 CHEFS experts serving Chefs and a school of foie gras, where teachers are specialists (“Meilleur Ouvrier de France” and “starred chefs”) and product lovers.
Partnerships with Michelin three-starred chefs: The Meilleur Chefs, Yannick ALLENO, Christophe MULLER…
All production sites are IFS certified
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A WORLDWIDE UNRIVALLED RECOGNITION The world's leading exporter of Foie Gras with a tradition of export sales for several decades
Present in 100 countries on five continents: the greatest chefs of the world trust Rougié, the leading brand from Paris to Tokyo
The Sarlat site is approved for many export destinations
FOIE GRAS : VERY OLD ORIGINS
The migration of Scandinavian geese towards the Nile delta at the beginning of winter is at the origin of the discovery of Foie Gras by the Egyptians about 5000 years ago.Indeed, before the migration, the birds fattened themselves in order to build up reserves for these difficult periods.
With the introduction of maize in the 17th and 18th centuries Foie Gras production developed in southwestern France.
Today, France is the world's leading producer of Foie Gras, 70% of the production comes from South West France.
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A 100% CONTROLLED SUPPLY CHAIN FROM EGG TO PLATE
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FOIE GRAS, A NATURAL PRODUCT Before migration and brooding, birds fatten them-selves to accumulate reserves for these difficult times. Geese and ducks therefore have a natural ability store reserves in their liver.
Fattening is an amplification of a natural phenome-non.
The Mulard duck is the most widespread specy in French farms today. These birds have been selected for their ability to produce Foie Gras.
GMO-free, cereal-based foodstuff are selected for their quality and do not contain any medicine sub-stances.
ANIMAL WELFARE
Geese and ducks are raised in a natural environment and have access to shelters.
Breeding in liberty : animals have access to spacious and well-maintained paths with shaded areas.
Fattening is incompatible with industrial methods, it is an exclusively manual act. The animals welfare is a prerequisite for the quality
of the product : the Foie Gras can only come from a healthy animal.
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FOIE GRAS AND HEALTH Foie Gras has important nutritional qualities which are little recognized. It contains a wide variety of essential nutrients including: Magnesium, Phosphates, Calcium, Potassium, Iron, Retinol, Vitamin E, Vitamin C, and Folic Acid.
Its richness in vitamins and its fatty acid profile (saturated / mono-unsaturated / polyunsaturated) undoubtedly contribute to FRENCH PARADOX
The French paradox is the contradiction that exists between the eating habits of French people in certain regions and their health: they consume products that are fatter but are healthier and suffer even less from cardiovascular diseases than other countries with stricter diets.
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The Tasting Slicing is done with a thin blade knifePortion: 30 to 40 g per person80 g => 2 people180g -210g => 4 - 6 people310g => 7-8 peopleBread: The purists taste the foie gras without bread. A country bread or a baguette will perfectly combine with the subtlety of Foie Gras.
The Wine: The Foie Gras is ideal for an aperitif with Champagne
Goose Foie Gras will find its balance with a sweet white wine, like Sauternes, Muscat, Monbazillac, Jurançon
Duck Foie Gras will rather match with a typical red wine, such as Saint-Emilion, Graves or a dry and fruity white wine.
We invite you to discover how the French enjoy FOIE GRAS - French baguette Toast- Sweet seasonings : fig confit, onion confit, macaroons crumble, gingerbread- Seasonings, salted: Espelette pepper, truffle, salt, fleur de sel, olive oil, caviar, truffle risotto- Wines: Champagne as an aperitif, soft or dry white wines, red wines according to the tastes and the desired experience- A nature, a flavoured foie gras- A canned whole foie gras to take away- Goose Foie Gras and Duck Foie Gras to compare
HOW TO ENJOY FOIE GRAS
PRESERVINGAfter opening, the Foie Gras must
be kept in a food film at + 2 ° C. It has to be consumed within
the next 5 days.
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THE CHOICE : GOOSE OR DUCK FOIE GRAS ?
Duck Foie Gras has a more typical taste, more rustic and a beige color. In black packaging for Rougié.
Goose Foie Gras has a less marked taste and a pink color. In red packaging for Rougié. Because of its rarity, the goose has a higher tariff position than the duck.
Compared to the goose, the duck has a deficit of notoriety with the international customers. However, it is a segment with great potential to be developed in addition to the goose.
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BLOC OF DUCK FOIE GRAS : NATURAL
Bloc of Duck Foie Gras Net weight : 75 gr
Bloc of Duck Foie Gras Net weight : 145 gr
Bloc of Duck Foie Gras Net weight : 210 gr
Whole Duck Foie GrasNet weight : 180 gr
38 00€,
39 00€, 48 50
€,
40 50€, 24 50
€, 19 80
€,
WHOLE DUCK FOIE GRAS : NATURAL & FLAVOURED
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“The Duo”Bloc of Duck and Goose Foie Gras 2x40gr
“The Duo”Whole Duck and Whole Goose Foie Gras 2x40gr
NATURΑL WHOLE GOOSE FOIE GRAS
BLOC OF GOOSE FOIE GRAS : NATURAL
Whole Goose Foie GrasNet weight : 180 gr
Bloc of Goose Foie Gras Net weight : 75 gr
Bloc of Goose Foie GrasNet weight : 145 gr
54 80€,
28 00€, 29 50
€, 34 80
€,
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Bloc of Goose Foie GrasNet weight : 210 gr
FLAVOURED BLOC OF GOOSE FOIE GRAS
FLAVOURED BLOC OF DUCK FOIE GRAS
Bloc of duck Foie Gras Recipe contains Champagne (1,7%)
Net weight: 145 gr
Bloc of duck Foie Gras with Espelette pepper
Net weight: 145 gr
Bloc of Goose Foie Gras with Sauternes wine
Net weight: 145 gr
29 50€,
24 50€, 24 50
€,
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GOOSE FOIE GRAS WITH TRUFFLES
Bloc of goose Foie Gras with Truffles
Net weight : 75 gr
32 80€,
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Whole Duck Foie Grascontains
Rose Champagne Net weight : 180 gr
44 80€,
LIMITED EDITIONSAN EXCEPTIONAL PRODUCT
THE DUCK FOIE GRASRosé Champagne recipe & Sarawak Pepper
THE DUCK DELIGHTPRESERVED TERRINES & RILLETTES
SIDE DISHES - CONFITS THE IDEAL GIFT!«Baguette» 4x100gNet weight : 4 x 100 gr
- Duck Breast Terrine with Sauterne Wine 100gr- Country Pate with Chestnuts 100g- Terrine with Perigord Walnuts (pure pork) 100gr- Venison Terrine with Bilberries 100gr
Fig Confit cooked in a old style Net weight : 115 gr
Onion Confit cooked in a old style Net weight : 115 gr
19 80€,
9 80€, 9 80
€,
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Duck Rillettes (Duck Meat Pate)Net weight : 180 gr
Goose terrine Provencal Net weight : 180 gr
Goose Rillettes (100% Goose Meat pate)Net weight : 180 gr
Green Pepper Duck terrine Net weight : 180 gr
Duck Confit terrineNet weight : 180 gr
11 50€, 11 50
€,
11 50€, 11 50
€,
11 50€,
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