Friday, October 28, 2011

Foie Gras Discovery with Rougie and Bosch

Prior to this event, I have no idea whatsoever toward Foie Gras. The only thing I know was that it' has something to do with duck, it's French (i'm not even sure if its french, but it sounded french) and that it is expensive. This event with Rougie then is like opening up a new horizon of knowledge. So, are you ready to learn? Cause I'm ready to share. Let's!

Mr. Thomas Pellegrini, the manager of Classic Fine Food and Chef Jocelyn Deumie as Rougie Culinary Advisor took stage after a short introduction from Mr. Chairul Sugiharto, Bosch' Director of Sales & Marketing.

Foie Gras in essence is a duck's liver. What makes it interesting is the process it has to go through to 'create' this fine food. A duck in its nature have the ability to double, or triple its liver size as a migratory bird. That means, there's a season in a year where they would move from one part of the world to the other through a loooonng journey, and to survive this, they accumulate a large amount of fat in their liver. This natural process is what people adopted to condition ducks in cage to increase the size of their liver. How? Force feeding. I know its always an open debate whether this technique is morally ethical. I'm not gonna touch that. Everyone's entitled to their opinion.

What I'd like to say though, that Foie Gras is indeed a delicate subject matter for the taste bud. On my first try, I hated it as I hated all other kind of animal liver. But then I was introduced with these new inventions by Rougie, meet the Japanese version, Foie Gras with Seaweed, and the classic version, Gingerbread Foie Gras. The latter amuses my tongue oh-so-very-much. Let me put in a simplest way, previously it was hard for me to have any kind of liver in my mouth, not to mention swallowing it. This time however, it manage to intrigued my mouth a bit but then everything goes downhill from there. I liked the crunchy tiny bits texture that meets with super soft foiegras. It slowly melts in my mouth.

Among other menu presented was the Foie Gras Creme Brulee and the Duck Leg Confit Salad which I find extraordinary.

I liked the tender texture of the meat, the fact that it wasn't smelly, and their use of wine salt for seasoning. It felt light but fulfilling at the same time, and it kinda took me time travel to my four weeks travel in Paris. The further appearance of nice white wine made it even more nostalgic. I remembered having wine at lunch time for almost every day of the week in Paris. I was so soaked into the culture that I lost my allergies toward alcohol after the trip.

 Enough episode of Back to The Future. We were also served with other interesting menu, Pan Fried Foie Gras with Cherry and Balsamic Vinegar. 

I find the mix of cherry and the vinegar wasn't very appetizing for my liking, but good thing we get to close our lunch with a selection of Valrhona fine degustation chocolate. Classified into more than twenty diverse formula, each gourmet chocolate was meant to bring out different outcome as in acidity, bitterness, flavor, intensity, fruit & nuttiness.

I ended up trying most of them, but couldn't find the real difference among them. =p My bad, my tongue wasn't that sensitive when it comes to chocolate I guess. I fall easily to any kind of chocolate.

At the end, no event is complete without the proper goodbye photo shoot. And so we did with my fellow food blogger, Natasha, Imel and both Chef Jocelyn and Mr. Thomas.

We look happy didn't it? Well I was happy, who wouldn't. Two hours of good french food, good company, good wine, and a pleased ear and mind.

Thank you Rougie, I'd definitely visit you Chef Jocelyn the next time I make a trip to Japan. Thank you Bosch, for making it happen.


Fellexandro Ruby
Food Conversationalist & Amateur Foie Gras Lover

Munch on my tweets @Wanderbites


  1. Ihiiyyyy.... Thanks for the pic ! ;p

  2. Fabulously taken mate... !!! kapan atuh heuy poto2 lagi.. kuring pengen assisst.. :D

  3. Now, I'm the one regretful for missing this event :((

  4. @NATASHA: You're welcome =)

    @ARMANYO: Will let you know, kang

    @DINO: And we missed having you around. Next time harus bareng lg nih =)


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