QUEBEC — Quebec-produced foie gras was demonstrated by chef Thierry Maurer, Rougié Foie Gras’ culinary advisor for Canada, at the Salon International de la Restauration de l’shôtellerie et de l’salimentation, or SIRHA World Cuisine Summit, held in Lyon, France last month. Also present from Canada was Thomas Delannoy, Rougie Canada’s chef de project, both of whom are headquartered in Quebec.
Chef Maurer featured Haschis Parmentier (a dish made with mashed, baked potato, combined with diced meat and sauce lyonnaise and served in a potato shell) with seared Foie Gras and Matsutaké. The demo was part of Rougié’s World Tour booth where its culinary advisors from around the world demonstrated a special recipe from each individual country.
For North America consumption and exports to South America, Rougié Canada has established farms over the past 15 years in the Monteregie region of Quebec, near Montreal. The family farms are monitored by Rougie’s animal welfare specialists. Processing is performed in Marieville under Canadian Food Inspection Agency supervision in a HACCP and USDA compliant plant. Canadian production (Rougié plus a competitor) of foie gras is approximately 200 tons; world production is estimated to be 25.500 tons. Rougié, which began operations in France in 1875, is considered to be the foie gras leader in the world with products now sold in 120 countries.
