Rougié: above all a question of know-how

Here in the Périgord, the making of foie gras is first a question of know-how. While foie gras was born from man's genius, nowhere other than in this countryside, has it been elevated to the status of an art, appreciated by all gastronomes. It is the art of rearing and fattening based on an ancestral know-how; the art of selection by touch such that an exceptional liver can be recognized at once; and the art of selecting the right cooking method to uncover its unique qualities. All this makes a Rougié foie gras an incomparable dish, destined for catering and delicatessen professionals the world over. The art of revealing new flavours.

By combining tradition and innovation, Rougié strives unceasingly to perfect its methods and techniques and to to offer the quintessence of goose and duck foie gras, as evidenced by its fabulous "mille feuille", a sumptuous blend of goose and truffles. Across the range of raw, frozen, fresh, pasteurised and preserved products, in many different presentations, Rougie offers an exceptional range of high quality specialities which are constantly improved to meet the expectations of every consumer.

The whole goose, the whole duck

Besides the liver, fattened geese and ducks are also other gourmet specialities, in the form of savoury terrines, breasts and fillets, confits and pâtés. Gourmet treasures which Rougié selects and prepares with the same rigour and care as its prestigious foies gras.
Control along the line.

An impressive hatchery

At the side of master chefs

As the privileged partner of Master Chefs and expert cooking,
Rougié is the founding sponsor of the
Bocuse d'Or Prizewinner's Academy, an international contest which, since 1987, under the aegis of Paul
Bocuse, has honoured and rewarded the most
promising chefs of the gastronomic world.
http://www.bocusedor.com