Goose, duck and Rougié combine to cause a stir.

The story begins in 1875 with the opening in Cahors of a workshop which quickly became the special meeting place for all “fins gourmets” of the region. Armed with a growing reputation, the company, led by Léonce Rougié, and later by his son, Jean Rougié, achieved international status in the 1950s.

Constantly improving its working methods and recipes, the brand became a true emblem of French good taste. Rougié's foies gras and truffles are relished at the most prestigious tables in the world.

Today, Rougié is found in palaces, leading restaurants and luxury stores, and on the airlines of 120 countries over the 5 continents.

One ambition: to remain at the top. Established at Sarlat, an architectural jewel of the Périgord Noir, the House of Rougié built its future on developing productions focused on the highest quality. As an entity of Euralis Gastronomie (Euralis group), it has complete command of the duck foie gras industry, from eœgg to finished products.

The Euralis group, which has recently got involved in the foie gras line of business, has in less than 10 years become the market leader in Foie Gras and duck and goose meat. This rapid development happened in 2 phases: market entry in 1995, with the acquisition of Grimaud-Montfort (GMD), and then the consolidation of the business in 2002 following the merger with Rougié-Bizac-International (RBI).

In 2005, the merger of GMD and RBI gave birth to Euralis Gastronomie.