Foie gras / duck liver, preserved and semi-preserved

Rougie - Our history and our know-how

It all begins in 1875 with the opening of a workshop in Cahors, which quickly becomes the meeting place for all the foodies in the region. Through the good reputation, the company grows, under the direction of Leonce Rougie which is later taken over by his son Jean Rougie and in 1950 extends its international importance to more than 5 continents. In 1977, Rougie moved to Sarlat, the capital of foie gras in the heart of the Perigord. Rougie`s breeding and fattening art is based on old know-how. The art of offering a cooking method that reveals its unique qualities. This makes a foie gras rouge an incomparable dish. Which is destined for the professionals of restaurants and lovers of fine food all over the world. The Rougie brand constantly perfects its own working methods and recipes and becomes a true symbol of French gastronomy. Rougie foie gras and duck liver products and duck meat lobster specialties are appreciated all over the world. Today, Rougie is in 65 countries in palaces, in good restaurants, in the delicatessen and airlines much sought after.

Rougie foie gras / foie gras / duck liver, preserved and semi-preserved

Rougie foie gras / foie gras / duck liver, preserved and semi-preserved

Rougie foie gras / foie gras / duck foie gras

Our ducklings are exclusively Mulard males of 100% French origin. The animals are kept in large stables with open access to the field. The average breeding time is 10 to 11 weeks. Only 9 to 11 days are planned for the fattening season. Euralis constantly invests in the education of its employees and producers as well as in scientific research studies.
All animals have access to fresh water and are fed balanced diets prepared by animal nutritionists. The constant support of our producers by our technical and veterinary teams guarantees the zootechnical performance and health of our herds as well as the welfare of the animals and respect for the environment.