This is an elegant, layered terrine that highlights the purity of duck foie gras alongside the aromatic depth of truffles. Crafted with carefully prepared foie gras and delicately seasoned with Armagnac, salt, sugar, and white pepper, this mille-feuille showcases alternating layers that create visual refinement and textural contrast in each slice.
The addition of truffles brings a measured, earthy complexity that complements the richness of the foie without overpowering it. Set with gelatin for clean slicing and structural integrity, the terrine holds its shape beautifully when portioned, making it especially well suited for composed appetizers, tasting menus, and refined entertaining. The 17.5-ounce terrine format offers generous yield and consistent presentation, whether served as a plated first course or part of a curated foie gras selection.
Rougié’s foie gras tradition dates back to 1875 in southwestern France, where the family established its reputation through close collaboration with chefs and a commitment to classic French technique. Today, Rougié terrines remain a benchmark in professional kitchens, valued for their precision, craftsmanship, and balanced flavor profiles.
Ingredients: Duck Foie Gras, Water, Truffles, Armagnac (Armagnac, Salt, Pepper), Salt, Gelatin, Sugar, Sodium Erythorbate, White Pepper, Sodium Nitrite.
Nutritional information coming soon
Nutritional information coming soon