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
• Connoisseur Selection

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

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

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

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