- "Le Pressé" Speciality of Duck Meat
- Duck Ballottine with Green Peppercorn
- NEW 2006 - Goose Terrine “Pot au Feu” style
- Vegetable Terrine with Mousse of Goose Foie Gras
- Vegetable Terrine
- Duck Breast Terrine with Green Asparagus
- Duck Tenderloins Terrine with 6 Aromatic Herbs
- Terrine Saveurs with Duck Meat and Orange
- Terrine Saveurs with Poultry Livers
- Terrine Saveurs with Pheasant and Chanterelles Mushrooms
- Goose Rillettes
- Terrine Saveurs with Rabbit and Olives
- Terrine Saveurs with Goose and Old Style Mustard
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©
2008 Rougié Foods Services | Foie gras Rougié | Rougié Profesional | Réalisation  On Interactive |
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