Quality is the foundation of Rougié's success.

Not too long ago, one had to have a real eye and a sure touch to spot the finest and most savoury foies gras at the Périgord markets.

Today, the rearing and fattening methods developed by Rougié, based on respect of nature and the well-being of the animals, guarantee the most consistently high-quality products.

New standards and new technologies at the service of quality.

Quality also means complying with the strictest standards of hygiene.

Since its inception, Rougié has thus unceasingly strived to increase and improve its workshops in order to offer its customers a guarantee of absolute hygiene and freshness. Today, this quest for high quality is rolled out in four special areas:

Perfect command of traceability and integration of all the chains in the process of goose and duck production in France.

Compliance with of rules of hygiene, and quality control, to meet the strictest standards. Rougié is authorised to export to all countries and all production sites are HACPP-compliant.

Continuous investment in production tools at the cutting edge of today's technology.

The existence of a kitchen devoted to Research and Development for the creation of new recipes with new flavours, adapted to specific requirements of the customer.

In fact, what use would standards serve if they didn't provide that foundation for qualitative assurance to all creative culinary passions? It is upon such solid foundations that Rougié regularly creates recipes and presentations, adapted to the specific requirements of its customers. "Designer" products, created to celebrate an event, an exceptional happening, and to enhance the prestige of a chef or an establishment of great renown.