$8.99
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Countryside Pâté / Pâté de Campagne
This tasty pâté is made with pork, duck, and green peppercorns. Serve chilled on toast with cornichons or pickled onions. (Because of current restrictions on pork imports from France, this pâté is made by Rougié in Canada.)
You will find as many different pâtés as there are regions of France, each reflecting the cuisine and ingredients of the area. Pâté from Chartres is made with partridge, pâté from Pithiviers with lark, pâté from Pézénas with mutton, pâté from Corsica with blackbirds, and pâté from Dieppe with sole.
Rougié · Countryside pâté · 80g (2.8 oz)
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$8.99
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Périgord Terrine / Terrine du Périgord
Made with 20 percent duck foie gras, the terrine also contains pork, duck meat, and duck liver, flavored with port wine. Serve chilled on toast with cornichons or pickled onions. (Because of current restrictions on pork imports from France, this terrine is made by Rougié in Canada.)
Rougié · Périgord terrine · 80g (2.8 oz)·
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$9.99
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Périgord Pâté with Duck Foie Gras
This pâté contains pork, pork liver, duck foie gras, duck meat and duck fat. It is produced in Canada (the French don't have the right to export pork to the U.S. these days). Serve chilled.
Elevages Périgord · Périgord pâté · 88g (3.1 oz) ·
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$15.50
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Duck and Goose Rillettes / Rillettes de Canard et d'Oie
Rillettes are made by gently cooking delicately seasoned meat until tender, then pounding into a smooth paste. Rillettes are most often made from pork, rabbit, duck, or goose meat, but you will also find rillettes made from tuna, salmon, sardines or mackerel. The goose rillettes from Rougie contain goose meat, goose fat, water, salt, garlic and shallot pulp, and pepper, and are made in France. The duck rillettes from Rougié are also made in Canada. They are the least fatty-tasting of the three rillettes and they also have less of the characteristic shredded texture. Serve chilled.
 Rougié · Goose rillettes · 180g (6.3 oz) ·
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Duck and Goose Foie Gras / Foie Gras de Canard et d'Oie
A specialty of Gascony, foie gras is one of the world's great gastronomic delicacies. These fully cooked foies gras from Rougié, France's leading foie gras producer, have a wonderfully rich flavor and silky smooth texture, and contain the finest liver, seasonings, and port wine. For an extra-special treat, try the goose foie gras with truffles. Foie gras should be served chilled. Enjoy it on toasted bread with a glass of Sauternes, or on a baguette with a glass of California red.
Duck foie gras has a stronger, richer taste, while goose foie gras has a more subtle and nuanced flavor.
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$17.99 |
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Block of Duck Foie Gras
Foie Gras was appreciated by Egyptians and Romans; then, it became a favorite at Louis XV & Louis XVI tables, later inspiring some of the greatest writers. Bizac, a specialist in Foie gras, has combined creativity and know-how to elevate its product to the highest standards.
Ingredients: Duck liver, water, port wine, salt, sugar, pepper, sodium ascorbate, sodium nitrite.
Duck Foie Gras Fully-cooked - ready to eat conserved duck liver pate - 1.76 oz/50 gr by Bizac, France.
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$24.99
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Duck Confit / Confit de Canard
Another specialty of Gascony, confit is a time-honored method of preserving meat by salting it and cooking it slowly in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. The beauty of this duck confit from Rougié is that all the hard work is done for you. All you have to do is to heat it and enjoy! You can also use this tender confit to prepare a cassoulet, or roast it with cep mushrooms for confit à la basquaise, with fried potatoes for confit à la béarnaise, or with sorrel for confit à la périgourdine.
Rougié · Duck confit, 2 legs · 320g |
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Only Available in Store |
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Duck Liver Mousse with Port wine topped with aspic
Ingredients: Duck Fat, duck liver and chicken liver pate, milk, fresh eggs, port wine, cornstarch, salt, sugar, hydrlyzed corn, soy and wheat protein, pepper, spices, aspic.Duck Liver Mousse with Port wine topped with aspic - 7 oz/200 gr by Terroirs d' Antan, USA.
Duck Liver Mousse with Port wine topped with aspic - 7 oz/200 gr by Terroirs d' Antan, USA.
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Only Available in Store |
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Escargots Achatines in Garlic Butter
Heat and serve in 12 minutes!
Place escargots in pre-heated oven for approximately 12 minutes. Temperature: 410°F/210°C.
Remove as soon as butter boils. Serve while hot.
Ingredients: Achatines ( Achatina Fullica) food snails, butter, parsley, garlic, shallots, salt, pepper.
12 Very Large Achatines - Escargot shells with garlic butter a la bourguignonne - 4.2 oz/120 gr by Escal, France. |
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Only Available in Store |
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SAUCISSON SEC
French Dry Sausage - Saucisson Sec - 10-12 oz/285-340 gr by Terroirs D'Antan, USA. |
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$9.99
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Salt Cod Puree / Brandade de Morue
A dreamy puree of salt cod, olive oil, and milk (or cream), brandade has its historical roots in Languedoc, and is especially associated with Nîmes. Most likely, the 16th and 17th century Basque fishermen who returned from the northern seas with boatfuls of salt cod exchanged some of their load for fresh salt from Languedocian salt beds, and Nîmes, a flourishing city since Roman times, was the center of this trade. You can make your own brandade, by soaking salt cod overnight, changing the water three times; poaching the de-salted fish for eight minutes; then gently stirring (brandade comes from the Provençal word brandar to stir) the fish alternately with heated olive oil and milk to achieve a smooth paste, taking care not to destroy the fibers of the cod, which give brandade its characteristic consistency. Or you can use this ready-made brandade from Casabel (salt cod 32%, vegetable oil, and milk). Serve it on toast or with potatoes; garlic and truffles are sometimes added, depending on the region.
Casabel · Salt cod brandade · 190g (6.7 oz) |
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