MAISON ROUGIÉ, 145 YEARS OF EXPERTISE
On the occasion of the company’s 145th anniversary, Rougié invites you to meet members of our dedicated team :
from farmers to chefs, who work every day to promote
high quality gastronomy and our exceptional products.
Our fundamentals
OUR COMMITTED FARMERS
THEIR GUIDING PRINCIPLE: A HEALTHY DUCK IS RAISED IN A HEALTHY ENVIRONMENT
A true partnership thanks to a close, long-term relationship built on trust. The Rougié teams select and train farmers, supporting them on a daily basis.
These artisanal farmers, who take pride in the quality of their work, guarantee respect for the ducks and their environment with a production process that respects the terroir and a strict set of specifications defined by the World Organisation for Animal Health.
MEET OUR COMMITTED, PASSIONATE FARMERS
YOU HAVE HIGH STANDARDS, SO DO WE
As a producer, we control every stage and work towards an ever more virtuous model.
French family-run
farms
100%
Made in france
Antibiotic
free *
GMO
Free
French
cereals **
* For fresh raw products – Recognised by the Bureau Veritas Group
** «Ducks fed a diversified diet based on at least 67% cereals (of which at least 65% are ground wholemeal cereals), plants, vitamins, minerals, trace elements and occasionally probiotics»
OUR EXCEPTIONAL PRODUCTS
THE FRUIT OF A UNIQUE COMBINATION OF TRADITION AND INNOVATION
These exceptional products are the result of traditional expertise, with hand selected and deveined livers, reflecting the region’s heritage. In its workshops in Sarlat, Rougié offers lightly-cooked French duck foie gras with authentic flavour.
Rougié works with catering professionals to meet the requirements of top chefs while also taking into account changing practices in the restaurant sector.
A pioneering brand since 1875, Rougié innovates to offer products that can be wholly or partially prepared by restaurant chefs.
OUR EXPERTISE
AT YOUR SERVICE
SUPPORTING YOU
ON A DAILY BASIS
Rougié is at your side all over the world thanks to 20 Rougié Chefs who provide support on a daily basis to chefs everywhere.
A genuine dialogue between experts, our culinary advisors have in-depth technical knowledge and practical experience, from recipes to preparation and cooking methods, storage and the art of presentation.
Our objective is to pass on knowledge acquired over generations, while at the same time embracing the latest innovations.
The Ecole de Foie Gras offers a forum for discussions about products, contemporary techniques and the cuisine of outstanding chefs.
Meet some of our Rougié chefs
Technical, creative and always ready to answer questions, Pierre-François works in the Auvergne-Rhône-Alpes region, travelling and meeting chefs.
His signature recipe:
Foie gras poached in duck fat
His favourite Rougié product:
Grand Chef escalopes
His secret weapon:
Harmonious flavours and respect for the product
His mentors:
My CAP BEP cooking teachers in Challes les Eaux (Savoie)
Striving for constant improvement with our fellow chefs.
His signature recipe :
Roasted foie gras with an « escabèche” of marinated assorted mushrooms.
His secret weapon:
Intuition.
His mentors:
My grandparents.
A fan of traditional cuisine, Rougié’s Chef Nadège is based in the Paris region, where she meets chefs to discuss all aspects of foie gras.
Her signature recipe:
Foie gras “au torchon” (poached in a cloth)
Her favourite Rougié product:
Fresh raw foie gras in paper
Her secret weapon:
Attention to detail and curiosity
Her mentors:
My grandmother
Enthusiastic, meticulous and curious, Rougié Chef Sébastien Chevreau travels around the PACA region and Corsica meeting chefs.
His signature recipe:
Foie gras “au torchon” (poached in a cloth)
Son produit Rougié préféré :
Large lobe of foie gras
His secret weapon:
Gentle, controlled cooking
Ses mentors :
My dad Patrice
ROUGIÉ WORKING WITH CHEFS
INSPIRING THE WORLD'S GREATEST CHEFS
An active player in the world of gastronomy for 145 years, Rougié has developed a special relationship with passionate, demanding chefs all over the world.
This close collaboration with Chefs can be seen during major events in the profession.
MEETING CHEFS WHO BRING OUT THE BEST IN ROUGIÉ PRODUCTS
ROUGIÉ: PASSING ON KNOWLEDGE
PASSING ON KNOWLEDGE WITHIN A COMMUNITY
OF TODAY'S AND TOMORROW'S TALENT
JEAN ROUGIÉ TROPHY
Created in 2010, the Jean Rougié Trophy encourages talented young students from hotel and catering training establishments, and highlights student-teacher duos.
Every year, the Jean Rougié Trophy gives young people a chance to display their creativity with two products that are symbols of French gastronomy: foie gras and truffles, thanks to our founding partners, the town of Sarlat and La Maison Pebeyre.
The 2020 edition was won by Nicolas Adam, a third-year Bachelor’s in Culinary Arts student at the Institut Paul Bocuse in Écully, coached by Ahmed Bensemlali, second chef and trainer at the Saison Restaurant.
The quality, precision and audacity of Nicolas’ dishes won over the jury of this 11th edition of the Jean Rougié Trophy under the direction of Mr. Jean-Luc Danjou M.O.F and President Mr. Christian Têtedoie M.O.F
Bocuse d'Or Winners
Rougié and the Bocuse d’Or Winners, jointly award the prize for the best Bocuse d’Or commis chef.
Benjamin Vakanas
Best Commis 2017
France
Grace Pineda
Best commis 2009
Canada
Abigail Colleran
Best commis 2003
Irlande
PARTNER OF GASTRONOMY AND CHEFS' ASSOCIATIONS
ROUGIÉ AT YOUR SERVICE