HOMEROUGIE, SUPPORTING CHEFS FOR 150 YEARS
Maison Rougié has been committed to producing high-quality products and inspiring chefs from around the world for 150 years.
Founded in 1875, Maison Rougié has stood the test of time, constantly adapting its product range while guaranteeing high-quality duck, geese and seafood products. Thanks to its partnerships with nearly 400 French family-run farms, Maison Rougié has full control over its duck sector from farm to fork. Rougié ducks are born, bred and prepared in France. Over the decades, Maison Rougié’s expertise combining tradition and innovation has propelled it to become a privileged partner of chefs in nearly 65 countries.
Thanks to its high standards and expertise, Maison Rougié has forged long-standing relationships of trust with its partner breeders, guaranteeing sustainable and flawless production. When it joined the Euralis agricultural cooperative in 2002, Rougié strengthened its close ties with the agricultural sector and its 389 family-owned farms. This has helped Rougié support breeders on a daily basis and maintain a sustainable, family-run agricultural model rooted in regions. Animal welfare has also been made a priority. All Rougié’s breeders comply with the PalmiGconfiance programme, which imposes strict hygiene, biosafety and environmental practices. Its ducks are raised in healthy conditions, with adapted green spaces, clean litter, monitored clean water and a varied diet consisting of 100% French and GMO-free grains. Since 2014, Rougié also offers fresh duck breast and foie gras which is guaranteed to be free from antibiotics, thanks to a scheme which currently covers 95% of its ducks outside of regulatory risk periods.
RESPECT FOR BREEDERS, LIVESTOCK AND REGIONS ARE THE HEART OF ROUGIE’S COMMITMENTS
At Rougié, excellence relies on high standards and expertise passed down from one generation to the next. The rigorous selection of raw materials, high-precision techniques and expert teams remain central to its ethos. Its duck livers are selected and deveined by hand, demonstrating artisanal expertise while guaranteeing product quality. True to its pioneering spirit, Rougié has always supported innovations in gastronomy. Maison Rougié invented frozen foie gras escalopes, now a staple in chefs’ kitchens, and continues to come up with creative ideas. In 2025, Rougié embarked on a new chapter with the launch of a seafood product range developed according to the same high standards as its original products. Relying on careful selection of seafood species, controlled preparation techniques and respect for the raw product, this new range expands the Rougié universe while preserving its high standards. From iconic products to state-of-the-art innovations, Rougié combines tradition and creativity to offer high-quality products to chefs on a daily basis.
ROUGIE, HIGH QUALITY PRODUCTS
As a founding partner of the Académie des Lauréats du Bocuse d’Or, the international competition which has been celebrating the most promising chefs since 1987, and creator of the Rougié trophy and the Foie Gras School, Maison Rougié has established itself as a privileged partner of the world’s greatest chefs and remains a benchmark in French gastronomy across the globe today.
A real key player in the transmission of knowledge between chefs, Rougié has a team of 20 culinary advisors who travel the world to support chefs on a daily basis, selecting the product that best meets their needs, and sharing new techniques and inspirations. Thanks to its privileged, close-knit relations, Rougié successfully meet its clients’ needs.
ROUGIE, COMMITTED TO WORKING ALONGSIDE CHEFS
