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.
What are the benefits of Rougié's Flash-Freezing technology?
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.
Processed Foie Gras Preparations: