Maison Rougié
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Our expertise
Signature expertise to meet your needs
The quality of our products is essential to your success. To enable your talent to express itself to the full, we have developed a whole range of in-house expertise. Combining tradition and innovation, traditional methods and advanced technologies, we have put in place signature techniques at every stage of production. Backed by the expertise of our chefs, this know-how guarantees product excellence that lives up to your expectations.
Duck and Goose Expertise
Dedicated duck and goose expertise, at the crossroads of tradition and innovation.
A rigorous manual selection of the foie gras.
Over the years, we’ve developed real expertise in selecting foie gras. By feel, our operators are already able to recognise the quality of the product. This stage is completed by traditional methods such as visual sorting, texture analysis and precise weighing. This approach enables us to determine the products whose qualities are best suited to your uses.
Two slicing techniques for optimum presentation of escalopes.
Depending on your needs, we offer two slicing techniques: by hand or ultrasonically. Carried out by qualified operators, the hand technique guarantees generous, straight slices, reminiscent of the authenticity and precision of a chef’s cut. To ensure that the product will stand up well to slicing, we apply this method to ore from the highest quality foie gras.
Our House’s signature technique, ultrasonic technology enables us to make an ultra-precise oblique cut in the fleshiest part. As well as ensuring a consistent thickness, it also ensures that each escalope is presented neatly and evenly, so that it covers the plate beautifully.
Our in-house wrapping, for ultra-fresh foie gras.
About 5% of our production, composed of the finest foies gras under the Extra Gastronomy appellation, are delicately wrapped in thin paper by expert hands, using the ‘wrapping in paper’ technique. This process allows us to preserve all the gustatory qualities of the foies gras while ensuring optimal freshness, with a shelf life of 5 days.
Freezing: the assurance of optimal quality.
Faithful to our pioneering spirit, we launched in 1999 the individual quick freezing (IQF) of raw foie gras escalopes. This rapid freezing at -18°C, carried out right after slaughter and hot evisceration, preserves the color and suppleness of the livers, while abruptly halting the degradation of lipid cells. The result: optimal cooking retention and minimal material loss. Today, we have even extended freezing to all our foie gras products as well as seafood products.
Hot deveining: a delicate step performed by expert hands.
Our qualified preparators carefully perform manual ‘hot’ deveining to preserve the integrity of the foie gras. This technique, which requires extensive training, involves removing the main vein without disrupting the foie gras, this ensuring an intact product during your preparation.
Confiting according to in-house expertise.
Our duck confit is exclusively made from thighs sourced from ducks fattened for the production of foie gras. After a pre-cooking that gives it a golden aspect and a crispy skin, each thigh is dry-salted and confited for nearly 4 hours. This technique, unique to our House, gives confit products unparalleled tenderness and meat that holds to the bone, for the greatest pleasure of your customers.
Seafood Expertise
Delicate processes.
While our history was built around the land, our House has developed over the years a now-recognized expertise in seafood. Our teams deploy the same passion, the same pursuit of excellence, and the same desire to surprise you with products of impeccable quality.
Raw lobster, a culinary innovation at the service of taste.
In 2013, our House revolutionized the lobster market by offering a raw, frozen, and cold-decorticated product, rewarded with the Grand Innovation Prize at SIRHA. Thanks to our high pressure processing (HPP) associated with cryogenic freezing, we guarantee lobster of very high quality, preserving its flavor, texture, and nutrients. This delicate treatment detaches the meat from the shell without denaturing it, making its preparation quick and easy.
Our glazing technique, for preserved flavor of scallops.
Glazing involves applying a thin layer of ice on scallops to protect their delicate flesh during packaging and storage. This technique guarantees you frozen scallops of quality equivalent to fresh scallops, ready to enhance your dishes.
Manual deboning, a condition of optimal quality.
We carefully select already gutted fish subjected to a rigorous visual control. Our fillets are then raised by hand, without mechanization, to fully respect the material. Our experts, endowed with know-how perpetuated year after year, remove each bone manually with a fine tweezer, guaranteeing you intact flesh of the highest quality.
Artisanal maturation, the key to optimal flavor and preservation.
Our experts manually massage the fillets with a dry salt and sugar salting to ensure optimal maturation. This dehydration process preserves the flesh while providing the necessary salt content to enhance flavor and allow excellent product preservation.
Pine cone smoking, our flavor signature.
We carry out smoking with Mediterranean pine cones, harvested after about 4 years of maturation. To retain all their aromatic richness, the cones are frozen before use. Coupled with this process, our cold smoking, at about 4°C, preserves the saline flavors and the integrity of the flesh of fish and crustaceans, without any thermal aggression, to offer you an authentic and high-end product.
Hand slicing, a legacy of ancestral craftsmanship.
Due to the delicacy and precision it requires, the technique of manual fillet slicing reflects all the expertise of our specialists, extensively trained in our workshops. Achieving fine and even slices indeed requires long and demanding training.
While slice cutting is the most common, we also master other cutting techniques: in petals, Scandinavian style, or cubed like a caterer.
Each of these cuts allows you to reveal the subtle flavors of our fish.
Marine plates carpaccio style: high quality ready to serve.
To simplify your preparations and marine starters, we have designed carpaccio-style plates, ready to use, made from fish and individually frozen and smoked scallops. Thanks to our unique manual depositing and pressing process, we offer plates of 35g or 60g ready to serve, for elegant dishes that retain the natural texture of the products.
