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News Rougié
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Raw duck foie gras dice
Sunday 01 June 2003
Preciously packed in their re-sealable pack, Rougié’s raw duck foie gras dice open a lot of doors for your imagination !...
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Stop Press
Sunday 01 June 2003
New product : aiguillette pâté with herbs and spices
This recipe shows off aiguillette, a very tender duck meat, to advantage. It is a fresh product where the meat is seasoned with herbs and spices and condiments such as capers and gherkins. An ideal pâté to serve during t...
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What was our favourite Christmas present last year? Your TRUST!
Tuesday 01 April 2003
After the press onslaught on our company in November, your trust and loyalty made it possible for us, together, to achieve over 10% progress. As a producer at the outset, I have never forgotten that the success of our group and trademarks is built on a solid supply chain, with everyone standing toge...
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The quality of life depends on the liver…
Tuesday 01 April 2003
Natives of the Vendée love a challenge. They ensured the international repute of their county by creating the “Vendée Globe”, an around-the-world solo race often referred to as the “Everest of the seas”. In just two decades, the county has become France’s second-ranked producer of foie gras ducks.
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Spotlight on… talent !
Tuesday 01 April 2003
The 9th edition of the Bocuse d’Or undoubtedly lived up to its reputation. With a record attendance, an excellent ambiance, culinary creativity and nail-biting suspense until the results were announced… the perfect ingredients to spice up this edition of the world’s leading artistic cuisine contest....
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Duck breast chop
Tuesday 01 April 2003
Another novelty by Rougié, an original product that differs from the traditional duck breast or fillet in shape and taste.
Each chop is individually sliced, portioned and frozen, ensuring both perfect control of the cost price of each portion and great user-friendliness, like the rest of our frozen...
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La raviole au Foie Gras
Sunday 01 September 2002
Née il y a quatre siècles au cœur de la Drôme, la Raviole du Dauphiné a inspiré à Rougié une recette originale qui allie la finesse de la pâte à une farce où le foie gras de canard s'éprend de parfums provençaux....
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Les brèves
Tuesday 01 January 2002
ROUGIÉ, PARTENAIRE DES "PÉPINIÈRES GOURMANDES" DU GUIDE HUBERT...
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