PRESENTATION for Airline Catering

Transcription

1 PRESENTATION for Airline Catering

2 ABOUT FOIE GRAS History First discovered in the Nile delta by the Egyptians 5000 years ago who observed the geese fattening themselves prior to migration, there are also records of foie gras production during the Roman Empire era, the Jewish and so on 4500 BC, first painting of goose fattening in Antic Egypt Jewish Diaspora from Egypt to Israel and from Israel to Europe 50 BC, texts and painting representing fattening in Rome 5th century, Foie Gras tradition is developed in France by the Jews 2

3 ABOUT FOIE GRAS History 15th Century, Corn and Muscovy duck are discovered in Haïti and adopted in South West of France 18th Century, Louis XVI, discovers foie gras prepared by a great chef and makes it a Royal dish, almost an art. 19th Century, Nicolas Appert discovers the canning/ sterilizing process to preserve food. Foie gras immediately benefited from this invention. 3

4 ABOUT FOIE GRAS Foie gras and nature BREEDING & FATTENING GOOSE Free-range breeding: 14 weeks Fattening: 3 meals a day 21 days DUCK Free-range breeding: 12 weeks Fattening: 2 meals a day days 4

5 ABOUT FOIE GRAS Foie gras and nature Respectful fattening methods of the animal well-being The animals live in optimal sanitary and quiet conditions.. The fattening represents only 12 days of the animal s life. The ducks are placed in individual coops to avoid the relationship of domination and to reduce stress factors and injuries. The standards to the well-being on the space of life of animals, the collective cages will be compulsory in France from Fattening and breeder provoke no stress for the palmipeds: the hormone dosage prove that. 5 5

6 ABOUT FOIE GRAS Qualities, nutrition and gastronomy Compared compositions AGS : Saturated Fatty Acids AGM : Mono-unsaturated Fatty Acids AGP : Polyunsaturated Fatty acids Fat of duck Olive oil Butter 6

7 ABOUT FOIE GRAS Qualities, nutrition and gastronomy A protection for the heart The foie gras contains 58 % of unsaturated fatty acids (65 % in the olive oil) which protect the cardio-vascular system and generate Omegas 3. And during the pregnancy. The foie gras is rich in folic acid which participates in the good development of the nervous system of the foetus and reduces by 50 % the risks of premature birth 7 7

8 COMPANY PRESENTATION Rougié among Euralis Group Euralis is a European market leader in agriculture and food Originally a maize producer, Euralis has grown its business through a dynamic diversification policy. No. 1 producer of foie gras in the world No. 1 European operator on the maize market One of Europe s leading seed producers No. 1 wholesaler of processed vegetables in SW France No. 1 supplier to Bordeaux and Bergerac vine growers 8

9 COMPANY PRESENTATION Rougié among Euralis Gastronomie The experience in controlling the whole supply-side : - 2 production regions (South West and Pays de la Loire) - 2 flourishing hatcheries - 1 duck and goose feedstuff factory - 4 slaughterhouses - 2 production sites - 1 farm and production site in Canada - 1 farm and production site in China Rougié sales : - Targeting gourmet delicatessens, fine food boutiques, and duty free outlets - Market share in French catering industry :30% of the French catering market International sales : - Targeting major hotels, best restaurants, luxury stores and airlines of more than 120 countries. - Rougié s share of export market: > 50% - Major partner for Airlines such as Air France - KLM, Iberia, Qatar Airways, Emirates, Cathay Pacific, Korean Air, Thai Airways and other catering companies. 9

10 COMPANY PRESENTATION Foie gras and gastronomy since 1875 It all started back in 1875 with the opening of a small business in Cahors, France that quickly became the favorite rendez-vous for all the greatest gourmets in the region. The company started by Léonce Rougié and handed down to his son Jean Rougié gained international status during the 50 s with the first exports to the US. Famous for continually improving its recipes and working practices, Rougié has become a symbol of French cuisine. Our foie gras and truffles are now a welcome presence on the most discerning tables. From master chefs to royal caterers, Rougié foies gras have conquered the most delicate palates in France and over the world 10 Alain Rougié: Brand Ambassador (5th generation in Foie Gras and Gastronomy)

11 COMPANY PRESENTATION Foie gras and gastronomy since 1875 Rougié world leader: - Present in more than 120 countries - Large majority of sales in Japan, South East Asia, USA, Switzerland and the European Union. - Rougié serves most prestigious chefs from Las Vegas to Tokyo, Hong Kong, Singapore or Dubai such as Bocuse, Robuchon, Gagnaire, Pourcel, Nobu, Bocuse, etc Rougié in Asia: - For more than 40 years, Rougié was serving chefs coming from Europe then Asian talented chefs inspired by French gastronomy. Rougié company has sought to incorporate foie gras into the Asia culinary scene. Again, our success has been due to illustrious alliances with the chefs in the region. In example, chef Justin Quek skillfully managed to combine foie gras with one of the symbols of Asian cooking. Today, other talented chefs in Asia are working on their own dishes that bring together foie gras and traditional cooking 11

12 PROMOTIONNAL ACTION PLAN Rougié, the name behind culinary invention 12 Partnership with international chefs associations and contests : - Founding partner of the Laureate Academy of «Bocuse d Or» - Founding partner of «Les Toques Blanches» - Regular partner of other associations such as «Les amis d Escoffier» - Etc Organization of chef gathering events : - Chef s tables - Master class - Etc Long term partnerships with International and National Press for professionals and privates : - C&W Scene Asia - Appetite Distribution of POS : - Aprons - Foie gras knives or lyres - Etc Organization of Foie Gras and Wine pairing events : - Partnerships with wine suppliers from France - Participation to the World Gourmet Summit - Participation to Ritz Carlton Food & Wine - Organisation of a Rougié Party every 2 years Partnership with great chefs Participation to exhibitions : - FHA - SIAL - SIRHA LYON - ITCA - TAX FREE

13 ROUGIE RANGES FOR AIRLINE CATERING Transformed products sterilized, following AVA requirements Whole duck & goose foie gras mousses Confits (legs and gizzard) To be kept at ambiant temperature 13

14 ROUGIE RANGES FOR AIRLINE CATERING Transformed products pasteurized or semi-cooked 1) Whole duck foie gras : key stone of French Gastronomy Whole duck foie gras Whole duck foie gras with grapefruit and verjus Whole duck foie gras smoked with beechwood Whole duck foie gras with figs Whole duck foie gras with 2 peppers and champagne 14 To be kept between +2 and +4 C

15 ROUGIE RANGES FOR AIRLINE CATERING Transformed products pasteurized or semi-cooked 2) Bloc of Duck foie gras Bloc of Duck or Goose foie gras with pieces Bloc of Duck foie gras Bloc of Duck or Goose foie gras with pieces To be kept between +2 and +4 C 15

16 ROUGIE RANGES FOR AIRLINE CATERING Transformed products pasteurized or semi-cooked 3) Meat or meat and foie gras terrines Duck tenderloin roll with 2 peppers Duck terrine with small mushrooms and duck foie gras Duck «pressé» Duck breast terrine with green asparagus To be kept between +2 and +4 C 16

17 ROUGIE RANGES FOR AIRLINE CATERING Transformed products pasteurized or semi-cooked 4) Carré Palace range 17 Whole duck foie gras with pear jelly Whole duck foie gras To be kept between +2 and +4 C Bloc of duck foie gras in 2 layers Bloc of duck foie gras with port wine aspic Bloc of duck foie gras with mirabelle plum and coconut dacquoise

18 ROUGIE RANGES FOR AIRLINE CATERING Halal Range Whole duck foie gras Bloc of duck foie gras with 30% pieces To be kept between +2 and +4 C 18

19 ROUGIE RANGES FOR AIRLINE CATERING Ready to eat / foie gras snack 19 Specialty with 50% of foie gras in 35g jar Foie gras & Toast with 50g jar of bloc of duck foie gras

20 ROUGIE RANGES FOR AIRLINE CATERING Raw IQF foie gras slices Flash frozen raw foie gras slices 25-40g Flash frozen raw foie gras slices 40-60g Flash frozen raw foie gras slices 60-80g 20

21 ROUGIE RANGES FOR AIRLINE CATERING Innovations 21 To be kept between +2 and +4 C

22 ROUGIE SUGGESTIONS FOR MEAL PRESENTATIONS Mousse of duck foie gras in tins Portefeuille of duck foie gras with grilled tomato and zucchini slices. Could be done also with eggplants. 22

23 ROUGIE SUGGESTIONS FOR MEAL PRESENTATIONS Specialty with duck foie gras and apple Dish: Duck foie gras and apple millefeuille Preparation Slice 2 to 3 x 20g layers of foie gras with apple. Insert 2mm slices of granny smith apple. The apple slices could be seared with sugar duck fat, sugar and honey to give a tatin style. Top with apple brunoise and red berries. Serve with toasted brioche and onion confit. 23

24 ROUGIE SUGGESTIONS FOR MEAL PRESENTATIONS Duck leg confit in duck fat Duck parmentier : Mince by hand the meat of the duck legs, insert between 2 layers of mached potatoes with milk and butter. Reheat in dry over until the surface gets slightly roasted. 24

25 ROUGIE SUGGESTIONS FOR MEAL PRESENTATIONS Duck gizzard confit in duck fat Sarlat toasts : On toasted white bread, place an onion confit, a 2mm slice of gizzard confit. Top with bits of red, green and yellow peppers. 25