Rougié Collector Box of 3 whole duck Foie Gras

Box with beautiful high-end finishes, offering a trilogy of iconic Maison Rougié recipes. For a chic aperitif or as a present for the discovery of the best foie gras. Finely seasoned whole duck foie gras A must-have of Maison Rougié that reveals marked flavors and makes tradition timeless. Food and wine pairing: There is no better match for the purity of a whole Foie Gras than a sweet white wine served at 9°C. At Rougié, we prefer sweet white wines with a pronounced acidity, leading to easy and airy expression, such as Côteaux du Layon, Jurançon or Gewürztraminer late harvest from Alsace. Truffled whole duck foie gras (3%) A creation that sublimates the flavors of the Périgord Noir region, with the refined notes of the black Tuber Melanosporum truffle. Food & wine pairing: This Foie Gras will be enhanced by tasting a Bordeaux wine where the Merlot grape variety is the majority (Côtes de Bordeaux, Saint-Emilion, etc.). The silky texture of the tannins and the tertiary bouquet, with undergrowth notes of an evolved wine, will coat its taste expression. Whole duck foie gras recipe with Champagne (2%) and 2 peppers An iconic blend of the House, which invites you to a luxurious and surprising taste experience, both strong and delicate in aromas. Food & wine pairing: The fine bubbles and lively acidity of a brut Champagne served chilled will enhance the sweetness of this Foie Gras and soften the spiciness of the pepper.

1-Whole duck foie gras Ingredients : Duck foie gras, salt 1.1%, pepper 0.1% 2-Whole duck foie gras recipe contains Champagne (2%) and two peppers. Ingredients : Duck foie gras, Champagne 2%, salt, black pepper of madagascar 0.25%, grains of paradise, white pepper 0.1%. 3-Whole duck foie gras with truffles 3%. Ingredients : Duck foie gras, Truffle 3% (Tuber Melanosporum), salt, pepper.

Place the product in the refrigerator a few hours before consumption. Take out the product 15 min before tasting. Serve at a temperature between +8°C and +12°C. Open the jar by pulling on the tab on the seal. Remove the product from the mold using a thin pre-heated knife and pass it between the liver and the wall of the jar. Slice using a serrated knife previously heated under hot water or a lyre or cut directly into the jar. After opening keep refrigerated and consume quickly.

180g

France