Bloc of duck foie gras Recipe with Champagne Rougie

Buying Block of duck foie gras with Rougié champagne is always a good idea because the block of duck foie gras Rougié champagne recipe is an ideal foie gras to be accompanied by a fresh Chardonnay grape champagne, in the same way we can accompany it with dry cavas of the same variety.

Why Rougie?
Because the history of Rougie begins in 1875 with the opening of a establishment in Cahors that soon becomes a privileged place where the best gastronomes in the region meet. The company, run first by Léonce Rougié and later by his son, Jean Rougié, enjoyed an increasingly better reputation until reaching its international prestige in the 1950s.

The tireless search for perfection in its working methods and recipes has led it to become an emblem of good French taste. Their foie gras and truffles are today served on the most prestigious tables in the world. Rougié is present in palaces, in the best restaurants, in luxury boutiques and on airlines in 120 countries on 5 continents.

Their ambition, according to themselves, is to stay in gastronomy heaven. La Maison Rougié, located in Sarlat, an architectural jewel of the Perigord Noir, has decided to lay the foundations for its future in the production of products of the highest quality. Its membership of the Rougié Bizac International group since 1999 ensures total control of the production chain: from duck to foie gras, from egg to finished product.

Starting from a recent foray into the world of foie-gras, the Euralis Group has become in less than 10 years the absolute market leader in Foie-Gras and duck and goose meat. The rapid growth of the Group has seen 2 stages: its emergence into the market in 1995 with the purchase of Grimaud-Montfort (GMD), and the increase in activities in 2002 after its approach to Rougié-Bizac-International (RBI). In 2005, the merger of GMD and RBI led to the creation of Euralis Gastronomie.