ROUGIE, OVER A CENTURY OF FOIE GRAS
One can hardly think of French foie gras without thinking of one of the biggest foie gras companies, Rougie of Sarlat. Rougie started in 1875 in the gorgeous little town of Sarlat, in Perigord. Rougie specializes in the moulard duck breed, the breed that is used for foie gras.
FROM EGG TO FINISHED PRODUCT
State of the art hatcheries, expert free-range breeders and fatteners, the latest and greatest technological innovations in their processing plants, all this has allowed Rougie to become the number one producer of foie gras in the world.
THE WHOLE DUCK!
Rougie’s catalog of fresh and frozen foie gras is divine, with whole lobes of Grade A, B and C foie gras offered for home and restaurant use. The home cook or the seasoned chef will find something they love in the Rougie catalog with prices for all budgets. But Rougie has demonstrated their mastery of the duck with their full range of moulard duck products.
Travelling? You’re sure to find Rougie products in every duty free shop (and sometimes even served on your first class flight)! Their line of foie gras preserves, like blocks and mousses, in their elegant red packaging is easily recognizable and not to be missed!
You’ll find the Rougie name in more than foie gras, as they offer a huge range of moulard duck products. Delicious duck magret, duck fat for cooking, boneless breasts, traditional rillettes and classic duck leg comfits, and many other duck specialties, all with Rougie’s stamp of quality.
THE SCHOOL OF FOIE GRAS
And if you ever feel like learning how to cook foie gras the expert way, Rougie can teach you! In 2007, Rougié opened The School of Foie Gras where you can take foie gras seminars and master classes by celebrity Chefs, Michelin-starred chefs and Bocuse d’Or nominees.