On 17 September 2014, Pierre Couderc, Managing Director of Euralis, and Alain Rougié, a descendant of the founder of the Rougié brand, inaugurated the duck rearing and processing unit in Lianyungang (Jiangsu province). This is the start of a production chain which includes a rearing farm, a processing unit and a commercial structure which in time should enable us to turn Rougié into the leading supplier of foie gras on the Chinese fine-dining market.

Chinese production for Chinese consumption.

The brand has adapted to the restrictions, imposed for health reasons, of exporting raw foie gras to China. « Our new project in Lianyungang matches the expectations of the Chinese market: a new farm applying the highest international standards in terms of the selection process and animal well-being. Full control on traceability and food safety is established at each stage of production, ensuring the authenticity of Rougié’s know-how and compliance with the safety requirements of modern food production. We are investing 15 million euros because we strongly believe in the development of this market » Pierre Couderc, Managing Director of Euralis, said.

Foie gras for great chefs

Rougié has been established in China since 2007, but in December 2012 the entire rearing farm was destroyed by a storm. Producing locally allows the brand to supply great chefs in luxury hotels and restaurants.  Rougié has been present in Asia for several decades; the brand is recognised its quality and know-how. This is a market that is experiencing strong growth. In China, foie gras is cropping up more and more in the fine-dining industry and we firmly believe that the foie gras will become an ingredient in Chinese cuisine,” Guy de Saint Laurent, director of Rougié China explained.

Founded in 1875, Rougié is one of the jewels in the crown of fine French food. In France, Rougié is the leading foie gras brand across all segments of the dining industry. Internationally, Rougié foie gras is served by the world’s top hotels, restaurants and airlines. 40% of Rougié’s turnover is generated abroad. The brand has set itself the mission of offering the best foie gras to chefs around the world, guaranteeing them a premium quality standard. Rougié has been present in Asia for 50 years.