Rougié inspires chefs to be daring
Born in Périgord in 1875, Maison Rougié bears the name of its founder and inspires the most demanding chefs around the world. Constantly perfecting its working methods and recipes for almost 150 years, Rougié has become a true emblem of French gastronomy. Its products from a 100% French duck sector and gastronomic tradition are appreciated on tables on five continents. A daring producer and selector of high-quality products, Rougié works closely with chefs who are keen to offer a gourmet experience to their guests.
Rougié, representing French producers committed to quality
Thanks to 400 French family farms, Rougié has total control over its products, including traceability and the implementation of good breeding practices: 100% of its ducks are born, raised and prepared in France. Their feed is varied (based on 100% French milled cereals) and a team of technicians specialized in the rearing of ducks works closely with all of our farmers.
Committed since 2014 to a unmedicalization process, Rougié is today proud to announce that 100% of its fresh raw foie gras and duck breast come from ducks raised without antibiotic treatment since their birth (initiative guaranteed by an independent organization). An unprecedented initiative in the fattened duck sector!
Rougié, committed to working alongside chefs
A founding partner of the Bocuse d’Or Winners association and of the Jean Rougié Trophy, Maison Rougié has a special relationship with many top chefs, for whom it represents a leading international brand. Committed to playing a role in the transmission of knowledge between chefs at every stage of their career, Rougié has a team of 20 culinary advisers who travel the globe helping chefs on a daily basis to implement their ideas and satisfy their customers.
Exceptional products
We seek to produce the best quality resulting from traditional know-how which has its roots in Sarlat, in the heart of Périgord Noir, and strict specifications.
The collection, selection and most of the liver processing steps remain manual steps. Rougié continues to innovate to meet the expectations of chefs, for example inventing the frozen foie gras escalope 20 years ago which has become a must. The range of fresh raw liver dedicated to chefs has been reworked by offering the new promise of ducks raised “without antibiotic treatment from birth”.
Since 2013, Rougié has also become a selector of exceptional products with the launch of the French Blue Lobster and by launching. wild French scallops in 2022.
