Rougié

Rougié's story began in 1875 with a foie gras workshop in Cahors, France, and today its French duck supply chain rests on 389 family farms that share one rearing charter.

About Rougié

Based in
France
Founded
1875
Known for
French foie gras, mainly duck, with goose added in 2023

Rougié's story begins in Cahors in 1875 with a foie gras workshop. In 1912 founders Léonce Rougié and his wife Marie-Hélène settled in Souillac, in the Périgord, and built up a cannery there. Their son Jean took it over after the war, international expansion began in 1946, and by 1970 the products reached five continents.

Rougié works with a fully French duck supply chain of 389 family farms that share one rearing charter, and it has joined the Euralis farm cooperative. In 2023 it widened its range to goose foie gras from southwest France. It has been a partner of the Bocuse d'Or cooking competition since 1987, and in 2005 it created the École du foie gras, a school that passes on foie gras skills and now welcomes all audiences, not only cooks.

Rougié questions

What is foie gras?

Foie gras, French for "fat liver," is the fattened liver of a duck or goose. It is often cooked as a terrine, a mixture cooked and served in an earthenware dish of the same name. Rougié began with a foie gras workshop in Cahors in 1875, works mainly with duck, and added goose foie gras from southwest France in 2023.

What is duck fat used for in French cooking?

Its classic job is confit: meat such as duck, goose or pork that has been cooked and then preserved in its own fat.

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