• "Carre Palace" Bloc of Duck Foie Gras
• NEW 2012 Bloc of Duck Foie Gras in Flat layer
• NEW 2012 Duck Foie Gras - "Instans de Saveurs"
• NEW 2013 Whole Duck Foie Gras with Syrah Wine
• NEW 2011 Whole Duck Foie Gras with Quince
• NEW 2012 Whole Duck Foie Gras and Candied Yuzu Peels
• Whole Duck Foie Gras with Verjuice and Rose Grapefruit
• The "Torchon" Whole Duck Foie Gras
• Whole Duck Foie Gras Smoked with Beechwood
• NEW 2011 Whole Duck Foie Gras with Vanilla Tahitensis
• "Carré Palace" Whole Duck Foie Gras
• Whole Duck Foie Gras with Piment d'Espelette
• Ficelle of Duck Foie Gras
• Whole Duck Foie Gras with Tea Aspic and Ginger
• Whole Duck Foie Gras with Figs
• Whole Duck Foie Gras with 2 Peppers and Champagne
• Whole Duck Foie Gras in Vegetable Aspic with 2 Peppers and Champagne
• Whole Duck Foie Gras in Armagnac Aspic
• Whole Duck Foie Gras
• Bloc of Duck Foie Gras with 30% Liver Pieces
• Bloc of Duck Foie Gras
• Bloc of Duck Foie Gras - Allegro
• Mousse of Duck Foie Gras (50% Foie Gras)

Mousse of Duck Foie Gras (50% Foie Gras)

The best way to present the Foie Gras is in its pure excellence on its own. Served with warm toasts or country style bread.

ROUGIE recommendation: serve your Foie Gras fresh but not chilled. Take it out of refregirator 15 minutes before eating.



You can find our reference of Mousse of Duck Foie Gras (50% Foie Gras) in the "logistic details" rubric.

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