Established in the Perigord region in 1875, Maison Rougié was named after its founder and to this day inspires highly skilled chefs around the world. Rougié has become an emblem of French gastronomy over the past 145 years, striving to perfect both its working practices and recipes. Its foie gras, lobsters and duck specialities are appreciated by some of the most prestigious names. Rougié is currently available in palaces, fine restaurants, delicatessens and duty-free stores in over 70 countries.
Maison Rougié joined the Euralis cooperative in 2005, which enabled it to master all stages of production thanks to its 541 family-run farms.
Priority is given to best breeding practices: 100% of our ducks are born and bred in France and are free range. Their feed is specifically developed and adapted to their age. A team of breeding technicians is dedicated to implementing and monitoring best breeding practices.
Since 2014, Rougié has adopted a demedicalisation approach, and it is now proud to announce that 100% of its foie gras and duck breast fillets are from ducks bred without any medication, from birth (guaranteed by an independent organisation). This represents a real ground-breaking development in the fattened duck sector!
Rougié, committed to working alongside chefs
Founding partner of the Bocuse d’Or Winners’ Academy, the international competition that has been honouring the most promising chefs since 1987, and creator of the School of Foie Gras, Maison Rougié has become a privileged partner among the greatest chefs and is now an essential reference, not only in French gastronomy but all around the world.
A key player in the transfer of knowledge between chefs, Rougié boast a 20-person team of culinary experts who travel the world supporting chefs on a daily basis: selecting products to meet their needs, sharing new techniques and new ideas, etc.
These close, local ties enable Rougié to fully understand chefs’ needs, and subsequently, its customers.
We aim for the highest quality by implementing very strict specifications and drawing on our traditional expertise that finds its roots in our Workshops based in Sarlat, in the heart of the Perigord Noir region.
Therefore, the preparation of foie gras terrines, the sampling and selection of the livers all remain manual steps in which the mastery and commitment of Rougié’s employees guarantee the acknowledged quality of our products.
In their never-ending quest for excellence, Rougié constantly innovates with the aim to satisfy both chefs and food lovers alike. Rougié invented the frozen foie gras escalope, which over the last 20 years has become a reference for some of the finest restaurants around the world. Our workshops are still chasing after innovation, including the renewal of our glass jar range to ensure preservative-free products, ducks reared “without antibiotic treatment from birth” are being bred for the fresh foie gras range. New guidelines are also being developed for chefs to guarantee a consistent quality of liver all year round. Lastly, the Foie Gras Signature brand provides chefs with the opportunity to offer duck foie gras with exceptional flavour and texture, thanks to low-temperature cooking and finely selected preservative-free ingredients.
The Rougié foie gras school
All around the world, chefs want to find out about foie gras and how to work with it. It was with foie gras devotees in mind that Rougié founded its Foie Gras School in Lescar (Pyrénées Atlantiques) in 2007. The training, led by a top chef (Meilleur Ouvrier de France or Michelin-starred), is available to French and foreign chefs and their brigades. That know-how has spread internationally too, with the Rougié Foie Gras School forging partnerships with ten great catering colleges in Asia, North America and Europe.
Rougié: founding partner of the Bocuse d’Or Winners’ Academy
Rougié is the founding sponsor of the Bocuse d’Or Academy awards, which since 1987 has offered the greatest chefs a unique opportunity to demonstrate their skills, providing a powerful springboard for their careers.