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NEW 2011 Pressed Vegetables with Foie Gras(20% of Foie Gras)This selection of authentic vegetables (parsnips, artichokes and celery), visible in large chunks, offers a crunchy contrast to the smoothness of the foie gras, making for a seductive combination. Multiple uses As a hot or cold starter For hot or cold main dish In a cold buffet Convenient and artisanal presentation The product’s firmness and consistency allow for clean slicing and elegant plating Visible chunks of meat offer authentic rustic presentation of « charcutier-style terrine » Signature rounded edges of Rougie’s Terrines Saveurs Chef’s tip: for convenient slicing, place the terrine on its side. You can find our reference of Pressed Vegetables with Foie Gras (20% Foie Gras) in the "logistic details" rubric. |
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©2012 Rougié EN | FR | ES |
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