PAID ADVERTISEMENT
This year Rougié is launching foie gras with vanilla tahïtensis to extend its range of terrines.
Truth be told
Rougié separates fact from fiction on the topic of foie gras and how it is produced
Airline Catering Industry: Tell Rougié became a symbol of us about the history of Rougié. French cuisine all over the When and where did it all world thanks to the travels of begin? my father and myself. WhenAlain Rougié: It all started ever a luxury hotel, a royal back in 1875 with the opening family or a chef wanted to of a small business in the organize a culinary event, we South West of France that were there. This busy schedule quickly became the favorite of magnificent events gave us Jean Rougié rendezvous for all the greatest an unbelievable recognition. gourmets in the region. Our Together with Paul Bocuse or reputation continued to grow. The comsome other great names of gastronomy, pany started by my grandfather Leonce we were invited to the most prestigious Rougié (and then developed by my tables: the Imperial Hotel in Tokyo with father Jean Rougié), gained internathe emperor Hiro Hito, the Oriental in tional status in the 1950’s with our first Bangkok with the King Bhumibol, the exports to the U.S. and to Hong Kong. Peninsula in Hong Kong and others. We were famous for the consistency Airline Catering Industry: Tell us how the company has grown and evolved and optimum quality of our produce over the years. What is your reach and and for continually creating new product range today? recipes of foie gras terrines and other Alain Rougié: One of the fundamentals gastronomic specialties. The name
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of the company that was initiated by my father, and that we have been constantly strengthening, is an unequalled relationship with the chefs all over the world. This knowledge of their work and our close partnership with them allowed us to think and develop our working techniques and our products. To some extent we even founded and developed the process that made possible the delivery of a one-hour fresh, raw foie gras to any restaurant on the globe. We began implementing this flash-freezing, specially adapted to this extremely delicate material about 15 years ago. This process gave another dimension to the company and revolutionized the use of foie gras in the chefs’ kitchens. Today the range of products is quite vast from IQF raw foie gras mini slices or pepites that can be cooked onboard, to raw or smoked duck breast, game or other fine meat terrines and confits. Every year we develop new recipes for our range of traditional whole foie gras terrines. In recent years we have launched foie gras with coffee, espelette pepper, champagne, tea and ginger, grapefruit, and other unexpected ingredients. This year we are launching the foie gras with vanilla tahïtensis. Recently we changed the traditional trapezium shape of foie gras terrines to make them easy to cut and display in the respect of catering constraints. We are also launching a foie gras ganache specially adapted for airline catering or cruise companies. Airline Catering Industry: How should top notch Foie Gras look and taste? How are you so sure premium passengers want it? Alain Rougié: Even if you divide the foie gras in two categories; the raw foie gras that will mainly be consumed warm, panfried, grilled, poached or roasted – and the cold foie gras terrine, both productions will require a substantial amount of savoir faire. An excellent foie gras terrine will be very mild, unctuous and delicate in taste, with very little rendered yellow fat on top. Whether coming from goose or duck, its flavour must be a perfect balance of fine nutty, gamy, buttery