A VERY OLD STORY
Foie gras was discovered by Egyptians over 5,000 years ago. When harvesting livers from migrating geese, they learned that migrating web-footed birds gorged and stored energy in their livers before embarking on their long journeys. This is how foie gras was discovered and passed on to us.
A cultural heritageDuring their flight to Israel, Hebrews carry on the tradition of gavage. Jewish populations migrate towards Europe and bring along this particular technique. From 50BC, the roman empire spreads to northern Europe, and the breeding of geese accompanies its conquests.
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Credit Agostini picture library, Getty images
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Discovering AmericaDiscovering America is a true revolution for the old continent. Late 15th century, colons bring back corn and Muscovy ducks, two essential ingredients in Foie Gras farming methods. Today, our farmers have domesticated this natural phenomenon year-long.
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What are the health benefits of Foie Gras?Foie Gras is an excellent source of essential fatty acids and vitamins. Poly-unsaturated fats, also called oleic acid, play an important role in the prevention of heart disease. Foie Gras poses no health risks whatsoever, rather providing beneficial elements that promote good health.
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What are the benefits of Rougié's Flash-Freezing technology?Foie gras is loaded with enzymes which break down its cellular structure immediately after harvest. Its shelf life is very short when kept fresh. This is why Rougié has developed the flash-freezing process to stop this enzymatic decay of liver cells.
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Grading Raw Foie Gras- GRADE A: This beautiful golden Foie Gras is hand selected according to its texture (firm to semi-firm) and appearance. It is ideal for searing.
- GRADE B: Appearance (texture and bruises) of this foie is less consistent than Grade A, while offering the same flavour profile. It is recommended for the preparation of terrines and torchons. |
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Processed Foie Gras Preparations:- WHOLE FOIE GRAS: recipe made from one or several lobes of Foie Gras, delicately prepared and seasoned. Ex. "Torchon style" is made of whole duck Foie Gras.
- FOIE GRAS TERRINE: recipe made from an emulsion of various finely seasoned Foie Gras. -MOUSSE ROYALE OF FOIE GRAS: recipe made from an emulsion of various finely seasoned Foie Gras (70%) mixed with binders and seasonings. It can be sliced or used as a base for ganache, espuma, sauces and stuffings. -MOUSSE OF FOIE GRAS: recipe made from an emulsion of various finely seasoned Foie Gras (50%) mixed with binders and seasonings. Available ''ficelle'' style it can be sliced for canapés or melted into a sauce base. |