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NEW 2011 Whole Duck Foie Gras with QuinceOriginal recipe from Serge VieiraSerge Vieira
Serge Vieira gained valuable experience from many chefs, notably Marc Meneau (2 Michelin stars) and Régis Marcon (3 Michelin stars). Recognition arrived in 2005. That was when he represented France at the most prestigious cooking contest in the world and won. The Bocuse d’Or. In April 2009, Serge and Marie-Aude, his wife, opened their own restaurant in Chaudes-Aigues in the Cantal region. The setting is stunning. In 2010, they receive their first star in the Michelin guide and are among the Hopefuls for a second star.
The Recipe
Rougié and Chef Serge Vieira combined their savoir-faire to bring you this original recipe of whole duck Foie Gras marinated in quince juice, served with a true quince pulp free of artificial color and flavor. Serge Vieira: « A childhood memory is worth more than gold!!! I remember my grandmother’s quince jam from when I used to spend vacations at the mill in Portugal ».
Rougié
It all started in 1875 in Cahors, with the opening of an atelier that rapidly became the preferred address for the region’s gourmets. Rougié quickly became a veritable icon of French taste. Their Foie Gras and Truffles are served in the finest restaurants around the world.Today based in Sarlat, Rougié offers its savoir-faire to young talented chefs like Serge Vieira, to bring you new foie gras recipes.
You can find our reference of Whole Duck Foie Gras with Quince in the "logistic details" rubric.
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n / Internet Agency