This foie gras represents the highest standard of foie gras selection, offering exceptional purity, texture, and flavor. Carefully chosen for size, color, and consistency, each Grade A lobe reflects optimal fat content and structure, resulting in a foie gras that is smooth, supple, and evenly marbled. Weighing approximately 1.2 pounds, this whole lobe is intended for chefs and serious home cooks seeking maximum control over preparation and presentation.
The foie gras is gently deveined and handled with minimal processing to preserve its natural integrity. This careful preparation ensures even cooking and clean flavor, allowing the foie to render properly without excessive fat loss. When cooked, it delivers a rich, silky mouthfeel with a clean finish, free of bitterness or graininess. Its whole-lobe format makes it ideal for classic preparations such as terrines, torchon-style foie gras, or elegant pan-seared portions.
In the kitchen, this foie gras excels across a range of techniques. It can be slowly poached and pressed for terrines, wrapped and gently cooked for torchon, or sliced and quickly seared to develop a caramelized exterior and custard-like interior. Because of its Grade A quality, it responds predictably to heat, making it especially well suited for precise applications where consistency, yield, and presentation are critical.
Rougié’s foie gras heritage dates back to 1875 in southwestern France, where the family built its reputation through close collaboration with chefs and a rigorous commitment to quality at every stage of production. From sourcing and selection to preparation and finishing, Rougié foie gras remains a benchmark in professional kitchens worldwide, valued for craftsmanship, reliability, and respect for classic French technique.
Ingredients: duck liver
Nutritional information coming soon
Nutritional information coming soon