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Foie gras Rougié
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History

Geese, ducks and Rougié share a long history.

It all started in 1875 with the opening in Cahors of a workshop which rapidly became the Mecca of all the galloping gourmets of the region. On the strength of its increasingly wide reputation, the firm led by Léonce Rougié and subsequently by his son, Jean Rougié, gained a truly international stature in the 1950’s.

By constantly perfecting its working methods and receipts, the brand has become the genuine emblem of French taste. Its foie gras and truffles are appreciated on all the most prestigious tables around the world.

Rougié is today to be found in all the grand hotels, leading restaurants, luxury shop and airlines of 120 countries on all 5 continents.

Its ambition is to remain on top. The Rougié firm, established in Sarlat, the architectural gem of Black Périgord, has set its future in the development of top-quality products. Since joining the Rougié Bizac International (RBI) Group in 1999, it benefits from complete control over the entire duck trade for foie gras, from the egg to the finished product.

Recently involved in foie gras, the Euralis Group has become in less than 10 years the market leader for foie gras and duck and goose meat. This rapid development transpired in 2 stages: entry on the market in 1995 with the acquisition of Grimaud-Montfort (GMD), followed by a partnership agreement with Rougié-Bizac-International (RBI) in 2002.

In 2005, the merger of GMD and RBI resulted in the founding of Euralis Gastronomie.

GROUPE EURALIS
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BOCUSE D'OR ACADEMIE DES BOCUSE D'OR ACADEMIE CULINAIRE du FOIE GRAS et de la TRUFFE