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A foie of crying for more

Atlas Gourmet, a Spanish company representing Rougié products in the Iberian Peninsula, was in Portugal presenting the new foie gras with rosé champagne and Sarawak pepper. The new product will be sold exclusively at El Corte Inglès.

Founded in 1875, Rougié is the oldest foie gras company in France. Your story begins on a small property in the French city of Cahors, capital of the department of Lot, where they began to create the first ducks and geese. The company, directed first by the founder, Léonce Rougié, and then by his son, Jean Rougié quickly gained fame and reputation for its quality products. In the 1950s, with growth and internationalization, the company finally achieved worldwide prestige and is present in several countries today, being one of the most recognised in the sector.

It is in the establishments of Rougié in Sarlat, in the center of the Périgord region, that Rougié elaborates the best foies gras of goose and duck. These are prepared in terrine or canned, according to methods that guarantee absolute respect for flavors and textures, as well as food safety. It was to tell the story of Rougié, foie and a new product of the brand that Mario Sequerra, owner of Atlas Gourmet, was in Portugal. To this end, he joined El Corte Inglès and organized a foie dinner at The Tavern, one of the restaurants of this commercial space, made by Alberto Ureña Peral, head of Rougié. During the meal, several products from the brand were tasted, including the new foie gras with rosé champagne and Sarawak pepper, which on taste revealed a smooth, elegant and sophisticated texture.

Despite the focus given to the launch of the new product, foie with Rosé Champagne and Sarawak pepper, chef Alberto Ureña Peral made a point of showing how much ducks/geese can be multipurpose in the kitchen, thus making known other Rougié products.

For this, he made a four-course tasting menu, among which the dishes with foie stood out, the Bloc de foie gras caramelized with pouché egg and truffle; and the Duck foie gras terrina with chestnuts and Gran Marnier jam. Completing the menu were the Duck Magret roasted with pumpkin cream and Tahiti vanilla with vegetable chips; and the Royal-style Duck.

Mario Sequerra with chef Alberto Ureña Peral, from Rougié
Bloc of foie gras caramelized with pouché egg
Duck foie gras terrine with chestnuts and Gran Marnier jam


Foie, a product of Luxury

The foie gras was discovered by the Egyptians more than 5000 years ago. Surprised by the size and by the exceptional liver flavor of migratory birds, egyptians discovered that these naturally fatten to store energy in the liver before their long flights. Thus was discovered the secret of foie, then transmitted to the European.

In Rougié, this natural process is reproduced at the end of the year. After 12 weeks of breeding, adult ducks are fattened thanks to an individual feeding program. They eat 2 meals a day for 10 to 12 days. Food is 100% based on corn, without hormones or antibiotics, which allows Rougié to offer the best tables a healthy and tasty product. "Rougié is the only company in the world that does not treat ducks with antibiotics", says Mario Sequerra, saying: "It is important to also mention that fattening, which lasts only a few seconds, is neither stressful nor painful for animals. Its feeding is made on the basis of the best cereals without GMO components (Genetically Modified Organisms), to which only minerals and vitamins are added' ends.

For Mario Sequerra, without maximum food quality requirements, quality products cannot be obtained.


Finally, Mario Sequerra also ensures that Rougié products do not use nitrites. In set with nitrates, sodium or potassium nitrites are healing salts mainly used for storage of meat products. These inhibit the growth of microorganisms, but may however form nitrosamines that are Carcinogenic. Thus, for Mário Sequerra, it is important to highlight points such as this that guarantees the consumer who is facing products Reliable. 'Without maximum food quality requirements, we cannot have quality products. And foie is a food that always raises some which is therefore important to highlight these points."

Mário Sequerra also reveals that in the duck, everything is taken advantage of. 'We took the liver out for the foie, the thighs to confit, the chest for magret, the beaks to make canes, the feathers for mattresses... nothing is thrown away." Proof of this is the portfolio of Rougié, which holds the most varied products, from the fresh foie, to preserves and semi-preserves and specialties.