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ROUGIE FOIES GRAS

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SIRHA 2013 INNOVATION AWARDS

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24200 SARLAT
FRANCE PRACTICAL INFORMATION
Tel : +33 559777800 Stand 3A16
Fax : +33 559777813
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CATEGORIES
Food and drinks Marchés cibles
Meat conserves Food trades
Foie gras Commercial catering
Frozen, deep frozen Wholesale - Food
meats distributor

Overview
ROUGIE SERVED IN ALL THE WORLD’S FINEST RESTAURANTS SINCE 1875 Quality and safety: a
great foie gras leaves nothing to chance. Goose and duck foie gras, breast, confits or truffles are
authentic products that Rougié offers in various presentations, respecting a centennial tradition with
the safety of a group with integrated duck production farms in France. Rougié is the export leader in
the world. All our foie gras are cooked in our Sarlat facility, in the heart of ‘Périgord Noir’, home to
mouth-watering gourmet food, according to time-honoured culinary traditions and in compliance with
the most stringent standards of hygiene in force. As part of its special support for top-quality cuisine,
Rougié is the first and main sponsor of the Bocuse d’Or Prize-winners Academy. This international
contest that has been sponsored by Rougié from the outset awards prizes under the aegis of Paul
Bocuse to the most promising Chefs of the gourmet planet. The SCHOOL OF FOIE GRAS. It had to
be invented. Rougié did it! Together with Jean-Luc Danjou, Meilleur Ouvrier de France, we concocted
a training programme that links two aspects: - First, the study of foie gras basics, such as deveining,
seasoning, the necessary precision and rigor required to cook it. This is demonstrated by Jean-Luc
Danjou. - Second, there’s the objective of total creativity, with the participation of world-renowned
chefs. For more info: http://fr.rougie.com/ecole/index.php Rougié is the founder-member of the
Bocuse d’Or Winners’ Academy

PRODUCTS
The raw duck foie gras, sliced IQF
Rougié brought an amaizing change in raw foie gras use 10
years ago, with introduction of flash freezing process. With a
perfect mastering of this technology, Rougié developped a
range of inovating products in raw elaborated foies gras,
bringing to chefs reliable solutions in foie gras cooking,

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 allowing them to express their creativity ! Discover on our booth
our raw IQF foie gras slices, in different weights (25/40G,
40/60G and 60/80G), our raw deveined foie gras, flash frozen
and readdy to be cooked, in 500G or now available in 4KG
vacuum packed for large users. Feel free to talk with our Rougié
chefs, see cook and taste, be welcome in Rougié world ...
Get the video

Duck Confits with Duck Fat - 8 legs vacuum packed

For optimal flavour, tenderness and colour, this authentic duck
confit with duck fat is prepared according to ROUGIÉ’s unique
two-step recipe. This process has made ROUGIÉ’s duck confit
the gold standard for mulard duck meat aficionados. Our duck
legs are harvested from ducks raised on our French farms. The
advantages of pasteurization is undeniable for Duck Confits :
less fat (as opposed to sterilization), a stage of optimized
preconfit preparation, products that come detached from one
another easily once the bag is open, vacuum packaging that
reduces space and is easily disposed of… The professionals
have it figured out! Furthermore, the flavor and moistness,
associated with quick and easy use and the guarantee of
always having the product on hand in cold storage thanks to a
minimum use-by date of 6 months, make this a solid choice.

NEW PRODUCTS
Shelled and Flash Frozen Raw Lobster Tails and Claws
Shelled and Flash Frozen Raw Lobster Tails and Claws,
vacuum packed, +/- 160g The principle of high pressure
consists of immersing the lobster in a water-filled crate
recreating its natural surroundings. The crate is subject to
increasing pressure up to 2800 bars before returning to
normal pressure in stages. As of the very first seconds,
when pressure has reached some dozens of bars, the
lobster loses consciousness and dies without stress, as
opposed to traditional cooking, when lobsters are boiled
alive. This technique preserves the lobster taste and texture
as well as its iodized character. The resulting product is
unique and allows for complete mastery of the cooking. At
the end of the high pressure cycle, the lobster is manually
shelled. The meat is then flash frozen before being vacuum-
sealed.
Product cateory : Products
First market : Food service
Secondary Target Market : Food trades
Experts' path : Health and nutrition
Type of launch : World premiere
Participates in the great innovation award Sirha : Yes
Contribution of the product to the market :
High pressure shelling is currently the only known
technique for effectively shelling a raw lobster. It is
actually impossible to remove raw lobster flesh without
damaging the flesh. Rougié is presently the only
company offering raw Blue lobster meat, ready-to-use,
on the international market. Rougié is revolutionizing
how Blue lobster is being consumed and provides
solutions to all of modern cooking`s expectations:
quality, speed, practicality, with the added advantage
IQF benefits. PRACTICAL, TIME SAVING AND EASY TO
USE • No blanching and shelling step, product is ready
to use • Complete control of cooking with all the
preparation possibilities: baked, sautéed, bain marie,
grilled… • No loss of product • Always on hand with
minimum storage life of 9 months • Can be used as real
carpaccio

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Whole duck foie gras and Yuzu
As for gastronomy, ROUGIÉ’s creativity is without borders.
This year, Yuzu was chosen as the secret ingredient for our
new whole duck Foie Gras recipe. Yuzu, an East-Asian
citrus, is comming from Kôchi area in Japan. Yuzu is a
common ingredient in Japanese cuisine. It brings Foie Gras
a zesty twist for the delight of gastronomical adventurers. To
discover on our booth. Taste and get surpised ...
Product cateory : Products
First market : Food service
Secondary Target Market : Gastronomy
Experts' path : Health and nutrition
Type of launch : World premiere
Participates in the great innovation award Sirha : No
Contribution of the product to the market :
An inovative recipe with trendy ingredient : Yuzu citrus.
This recipe brings together the emblem of french
gastronomy and a citrus from Japan with a unique
taste...

Ganache of Duck Foie Gras

Personalizable and multiple uses - Can be used alone or
associated with the ingredient of your choice - For a
cocktail, amuse-bouche, or to accompany a hot dish - In
association with red meat, poultry, fish, fruit, vegetables... A
noble and high-quality production - 50% duck Foie Gras -
Foie Gras guaranteed « Origin France » - Guaranteed no
artificial color or flavor Convenient and quick to serve - No
need to adjust temperature before using - Ready-to-use
without preparation Perfect cost-control - Small packaging
limits product loss - Set weight of 500g
Product cateory : Products
First market : Food service
Secondary Target Market : Caterers
Experts' path : Health and nutrition
Type of launch : World premiere
Participates in the great innovation award Sirha : No
Contribution of the product to the market :
The pleasure of foie gras in perfect simplicity A unique
taste with 50% foie gras, an airy texture, easy to use
and infinite possibilities...this is Ganache of Duck Foie
Gras by Rougié.

Layer of Bloc of Foie Gras for Caterers

You may quickly assemble your layered Foie Gras creations
with our caterer-friendly line. These Foie Gras boards are
crafted with consistent thickness, allowing you to easily
assemble high-end appetizers. Rougié strives to help you
save time with dependable solutions. A noble and high
quality product - Rigorous selection of the finest Foies Gras
- Foie Gras guaranteed « Origin France » - Guaranteed - no
pork nor alcohol Reliable and practical - Ready to use, ideal
for your multilayered creations and personalized shapes -
Even layers Cost and portion control - No loss of product:
100% of product is usable - Net weight of 1000g
Product cateory : Products
First market : Food service
Secondary Target Market : Caterers
Experts' path : Health and nutrition
Type of launch : World premiere
Participates in the great innovation award Sirha : No
Contribution of the product to the market :
A Bloc of Foie Gras in a 1kg flat and rectangular plastic
mould (230x300mm) with a regular thickness (13mm) :
the ideal product for caterers ! This Bloc of Foie Gras
by Rougié is the solution to prepare easily and in a
very short time original and top of the range multilayer
delicacies!

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 PRESS RELEASES
16/11/2012
The ambassador brand of foie gras takes the ocean...
Since 1875 Rougié is famous for the quality of its foies gras for the chefs around the world, its
capacity of innovation (creation of IQF technology for foie gras) and its close realtionship with chefs
(with school of foie gras, 22 culinary advisors in the world). Today, Rougié wants to lean on these
strenghts to offer chefs new products from french gastronomy. We decided to bgin with blue lobster.
Shelled blus lobster, tail and claws, using an inovative technology : high pressure. It allows to shell
the blue lobster raw and without any pre-cooking step ! a unique product of high quality, only
available at Rougié !
Get the PDF

16/11/2012
La marque ambassadrice du foie gras dans le monde prend la mer !
Fiche de présentation de ce nouveau produit :

CONTACTS
Guy de SAINT-LAURENT / Export
Phone : +33559777800
Fax : +33559777821
Email

Pascal SCHNEIDER-MAUNOURY /
Marketing
Phone : +33559777800
Fax : +33559777821
Email

Fabrice SOCHARD / Chef de marché distribution

Phone : +33559777800
Fax : +33559777821
Email
Nathalie MALAPRIS / Direction nationale des ventes
Phone : +33559777800
Fax : +33559777821
Email
Éric BERTRAND / Chef de marché utilisateurs
Phone : +33559777800
Email

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