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TERRINES & SPECIALITIES
SPECIALITIES WITH FOIE GRAS
Terrine goose foie gras
Galantine of Goose Foie Gras Wrapped in Pork Fat
Marbre of Goose Foie Gras with Mushrooms
Country Style Vegetable, Courgette and Goose Foie Gras
Goose Terrine with Small Vegetables and Goose Foie Gras
Terrine duck foie gras
NEW 2011 Pressed Vegetables with Foie Gras
Block of Duck Foie Gras Terrine with Apples
Beef Shank Terrine with Duck Liver
NEW 2009 Veal Terrine with Duck Foie Gras and Pleurotes Mushrooms (20% of Foie Gras)
NEW 2010 Terrine of Pressed Duck Foie Gras
Capon Terrine with Chestnuts and Duck Foie Gras with Truffles
Duck Terrine with Small Mushrooms and Duck Foie Gras
Pigeon Terrine with Duck Foie Gras and Sour Cherries
Whole Duck Foie Gras Terrine with Apples
Speciality with Duck Foie Gras and Apples
"SAVEURS" TERRINES
"Le Pressé" Speciality of Duck Meat
Duck Ballottine with Green Peppercorn
Goose Terrine “Pot au Feu” style
NEW 2011 Marbled Duck Terrine
NEW 2009 Duck Terrine Vigneronne with Chestnut Bits
Vegetable Terrine with Mousse of Goose Foie Gras
Vegetable Terrine
Duck Breast Terrine with Green Asparagus
Duck Tenderloins Terrine with 6 Aromatic Herbs
Terrine Saveurs with Duck Meat and Orange
Terrine Saveurs with Poultry Livers
Terrine Saveurs with Pheasant and Chanterelles Mushrooms
Goose Rillettes
Terrine Saveurs with Rabbit and Olives
Terrine Saveurs with Goose and Old Style Mustard
PRESERVED PATES
Preserved pate with foie gras
Marbre of Goose Foie Gras with Mushrooms
Pate of Goose Foie Gras
Pate of Duck Foie Gras
Medaillon of Goose Liver
Stuffed Goose Neck
Preserved pate without foie gras
Duck Terrine with Green Peppercorn
Baguettes Tubo
Goose Rillettes
Goose Terrine Provencal Style
Goose Terrine with Old Style Mustard
Duck Rillettes (Duck Meat Pate)
Terrine of Duck Confit
Hare Terrine with Provencal Herbs
Rabbit Terrine with Olives
Pheasant Terrine with Fennel
Game Selection
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MEAT RANGE
RAW GOOSE PRODUCTS
Flash-frozen goose
Goose Meat
RAW DUCK PRODUCTS
Fresh duck
Duck Meats
Flash-frozen duck
Duck Tenderloins Pavé IQF
Pieces of Raw Duck Meats
DRIED SMOKED GOOSE AND DUCK BREASTS
Dried goose
Whole Smoked Goose Breast
Dried duck
Duck Breast Roast
Dried Duck Tenderloins Flakes
Whole Dried Duck Breast
Whole Smoked Duck Breast
Whole Smoked Sliced Duck Breast
Smoked Sliced Duck Breast
OTHERS
Confits
Goose Confits Cooked in Goose Fat
Duck Confits Cooked in Duck Fat
Duck Wings
Prepared dishes
Duck Gizzards Cooked in Duck Fat
Perigord Cassoulet with Duck Confit
Goose Legs Petit Salé Style
Oils/fats
Walnut Oil
Hazelnut Oil
Grape Seeds Oil
Goose Fat
Duck Fat
TRUFFLES RANGE
Perigord black winter truffles
Truffles Breakings
Truffle Juice
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ROUGIE NEWS
N° 23 / April 2010
N° 22 / October 2009
N° 21 / April 2009
N° 20 / November 2008
N° 19 / June 2008
N° 18 / April 2008
N° 17 / October 2007
N° 16 / June 2007
N° 15 / March 2007
N° 14 / November 2006
N° 13 / June 2006
N° 12 / April 2006
N° 11 / November 2005
N° 10 / April 2005
N° 9 / February 2005
N° 8 / January 2005
N° 7 / June 2004
N° 6 / January 2004
N° 5 / October 2003
N° 4 / June 2003
N° 3 / April 2003
N° 2 / September 2002
N° 1 / January 2002
SAVORY NEWS
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THE COOK HEADS
François ADAMSKI
Yannick ALLENO
Xavi ARREY
Jean-Pierre BAGNATO
Cédric BÉCHADE
Jean-Paul BOSTOEN
Michel BRAS
Sandy CAIRE
Daniel CHAMBON
Jean Paul CHEVRÉ
Ludovic COLPART
Jean-Paul CORBILLET
Mehdi CORTHIER
Yannick DELPECH
David DESSEAUX
Thierry DRAPEAU
Philippe ETCHEBEST
Philippe FAUR
Gilles GOUJON
Claude GUIGNARD
Marc HAEBERLIN
Scott HALLSWORTH
Eywind HELLSTROM
Bar ITURRIOZ
Patrick JEFFROY
Rodero KOLDO
Alvin LEUNG
Andrej MAKHOV
Régis MARCON
Thierry MARX
Pascal MEYNARD
Frédéric MEYNARD
Philippe MILLE
Jérémy MORIN
Pierre ORSI
Michel PORTOS
Laurent POURCEL
Franck PUTELAT
Justin QUEK
Michel TRAMA
Mathieu VIANNAY
Serge VIEIRA
Roland VILLARD
Doi YOSHIO
SAVORY RECIPES
The Last Tendencies
Aspic of foie gras with leeks and truffle
Duck breast chops grilled "a la provencale"
Duck breast on a griddle
Duck Foie Gras with White Fruit and Eucalyptus
Exotic Pastry with Foie Gras Frozen Delicacy
Foie gras with vegetables
Goose foie gras cooked in a cloth Chasselas marmalade
Grilled Duck Foie Gras, flavored with aromatic leaves
Pan-Fried Duck Foie Gras, Pork "Crepinette"
Poultry supreme in cabbage leafs & Foie Gras
Scallop Sashimi with foie gras racks
Small pie of Duck Foie Gras
Tapas of marinated duck breast
Thin Pie of duck foie gras
The Best-Sellers
Chausson of duck Confit with Foie Gras
Duck confit in Aumonieres
Duck tenderloin Tournedos with duck Foie Gras
Salad with Duck Tenderloin marinated, Mesclun Prov
Slices of duck foie gras pan fried with marinated
Slices of duck Foie Gras pan fried with red berrie
Small tomato pastries with duck foie gras
Tarte Tatin of Duck Foie Gras
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