Terrines and foies gras

A festive product par excellence, homemade foie gras requires real expertise. At Formia, we select the finest poultry from the South-West. We prepare our foie gras on site, with the utmost respect for the products. Created by Michelin-starred Chef Patrick Raingeard of Cap Estel, our recipe is based on measured seasoning, revealing all the flavors of this exceptional dish. Semi-cooked, it is the emblem of local cuisine with all the finesse and elegance required. A must for tournedos Rossini!

On a simple toast of fresh bread, it's enough to convince your guests. Often handed down like an heirloom, the recipe for a terrine has this respect for the terroir. All year round, Boucherie Formia produces country-style terrines, "grandma's" terrines and homemade rillettes.

Discover Rougié

ROUGIÉ, TOTAL MASTERY OF THE FRENCH PRODUCTION CHAIN

The excellence of our breeding begins with the impeccable traceability of our ducks. All our products come from animals born, raised and prepared in France, in one of our two breeding basins in Brittany and Pays-de-Loire, or in the South-West. From the egg to the finished product, we guarantee a 100% French poultry supply chain, totally mastered, at the service of taste.

ROUGIÉ, OVER 140 YEARS OF KNOW-HOW.

Rougié has its own rearing, force-feeding, slaughtering and preparation workshops, based on 140 years of know-how. This gives us total control over production conditions, from start to finish.