Rougié was founded as a gourmet shop in 1875 by Léonce Rougié in Cahors. The expanding business later moved to Sarlat, the capital of Périgord. During the 1950's, Jean Rougié, Léonce's son, started travelling the world to supply royal families, gastronomic restaurants and leading hotels.Today, Rougié can be found in 120 countries around the world, available to chefs and gourmets wherever they go.A benefit of duck products, including the duck fat, is the high level of unsaturated fatty acids making the composition similar to olive oil! These unsaturated fatty acids protect the cardiovasc... [Read More]
Rillettes is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature. The soft, smooth texture is a deciding factor in determining a good rillette dish. Like cassoulet or fondue, this French dish has its many regional definitions. In general most rillettes are served at room temperature, as a spread with toast points, much like a... [Read More]
Since 1925 Le Creuset has used its passion for great food and joyful cooking to craft the world's finest cookware and culinary tools. We believe that cooking is easier, more efficient, and ultimately more pleasurable when you have the right tools. We approached this book with the same passion we use to make our cookware. We're delighted to share with you more than eighty timeless French recipes, practical cooking techniques and tips about our favorite ingredients. We hope every page in this book will make you eager to cook and explore the pleasures of the French table.
5 Interesting Facts About Rendered Duck Fat: Duck Fat consist on 65% with mono- and polyunsaturated fats, that makes it the healthiest fats among animal ones, Free from doubtful components you might get in margarine or butter, Rendered Duck Fat by Rougie is usually one natural ingredient: pure fat from ducks, Duck Fat gives to some dishes extra saturation and brightness, Some cooks use duck fat in cookies, sweets and even caramels, According to French culinary tradition Duck Fat is a key ingredient in the preparation of excellent confit or tender juicy rillettes, Duck fat is the perfect compan... [Read More]
Named one of the best cookbooks of the year by The Washington Post, The New Yorker, Rachel Ray Every Day, NPR and The Boston Globe.When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper). Planning a menu is still her favorite part of cooking.Menus can create very different moods; they can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They also have to work as a meal that flows and as a group of dishes that the cook can manage without becoming totally stressed. The 24 menus and ... [Read More]
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