The quality of our products is essential to your success. To enable your talent to express itself to the full, we have developed a whole range of in-house expertise. Combining tradition and innovation, traditional methods and advanced technologies, we have put in place signature techniques at every stage of production. Backed by the expertise of our chefs, this know-how guarantees product excellence that lives up to your expectations.
Over the years, we have developed genuine expertise in selecting foie gras. Through touch, our operators are able to assess the quality of each product. This stage is complemented by traditional methods such as visual sorting, texture analysis, and precise weighing. This approach enables us to identify the products whose qualities are best suited to your needs.
Depending on your needs, we offer two slicing techniques: by hand or ultrasonically. Carried out by qualified operators, the hand technique guarantees generous, straight slices, reminiscent of the authenticity and precision of a chef’s cut.
Our Maison Rougié’s signature technique, ultrasonic technology enables us to make an ultra-precise slanted cut in the fleshiest part. As well as ensuring a consistent thickness, it also ensures that each slice is presented neatly and evenly, so that it covers the plate beautifully.
About 5% of our production, composed of the finest foie gras under the Extra Gastronomie appellation, are delicately wrapped in thin paper by expert hands, using the ‘wrapping in paper’ technique. This process allows us to preserve all the gustatory qualities of the foie gras while ensuring optimal freshness, with a shelf life of 5 days.
Faithful to our pioneering spirit, we launched in 1999 the individual quick freezing (IQF) of raw foie gras slices. This rapid freezing at -18°C, carried out right after slaughter and hot evisceration, preserves the color and suppleness of the livers, while abruptly halting the degradation of lipid cells. The result: optimal cooking retention and minimal fat loss. Today, we have even extended freezing to all our foie gras products as well as seafood products.
Our qualified preparators carefully perform manual deveining to preserve the integrity of the foie gras while it is still warm. This technique, which requires extensive training, involves removing the main vein without disrupting the foie gras, thereby ensuring an intact product during preparation.
Our duck confit is made exclusively from thighs sourced from ducks fattened for foie gras production. After a preliminary cooking that gives the meat a golden color and crispy skin, each thigh is dry-salted and confited for nearly four hours. This technique, unique to Maison Rougié, ensures unparalleled tenderness and meat that clings to the bone, delighting your customers with every bite.
While our history was built around the land, Maison Rougié has developed over the years a now-recognized expertise in seafood. Our teams deploy the same passion, the same pursuit of excellence, and the same desire to surprise you with products of impeccable quality.
In 2013, Maison Rougié revolutionized the lobster market by offering a raw, frozen, and cold-shelled product, rewarded with the Grand Innovation Prize at SIRHA. Thanks to our high pressure processing (HPP) associated with cryogenic freezing, we guarantee lobster of very high quality, preserving its flavor, texture, and nutrients. This delicate treatment detaches the meat from the shell without denaturing it, making its preparation quick and easy.
Glazing involves applying a thin layer of ice on scallops to protect their delicate flesh during packaging and storage. This technique guarantees you frozen scallops of quality equivalent to fresh scallops, ready to enhance your dishes.
We carefully select already gutted fish subjected to a rigorous visual control. Our fillets are then raised by hand, without mechanization, to fully respect the material. Our experts, endowed with know-how perpetuated year after year, remove each bone manually with a fine tweezer, guaranteeing you intact flesh of the highest quality.
Our experts manually massage the fillets with a dry salt and sugar salting to ensure optimal maturation. This dehydration process preserves the flesh while providing the necessary salt content to enhance flavor and allow excellent product preservation.
We carry out smoking with Mediterranean pine cones, harvested after about 4 years of maturation. To retain all their aromatic richness, the cones are frozen before use. Coupled with this process, our cold smoking, at about 4°C, preserves the saline flavors and the integrity of the flesh of fish and crustaceans, without any thermal aggression, to offer you an authentic and high-end product.
Due to the delicacy and precision it requires, the technique of manual fillet slicing reflects all the expertise of our specialists, extensively trained in our workshops. Achieving fine and even slices indeed requires long and demanding training.
While slice cutting is the most common, we also master other cutting techniques: in petals, Scandinavian style, or cubed like a caterer.
Each of these cuts allows you to reveal the subtle flavors of our fish.
To simplify your preparations and seafood starters, we have created carpaccio-style plates, ready to use, made from fish and individually frozen smoked scallops. Thanks to our unique manual depositing and pressing process, we offer 35g and 60g plates that are ready to serve, allowing you to create elegant dishes that preserve the natural texture of the ingredients.
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