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Foie gras Rougié
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Know-how

Rougié is first and foremost a question of know-how

Foie gras here in Périgord is first and foremost a question of know-how. Foie gras may well be the result of human genius, nowhere else expressed as remarkably as in this region, it has since become an art, appreciated by all genuine gourmets. An art deployed first in breeding and fattening according to ancestral know-how, an art pursued in selection just by touch, with immediate recognition of an outstanding liver, an art finally implemented in the mode of cooking designed to enhance all its unique qualities. All that goes to make a Rougié foie gras an incomparable dish, for professional restaurateurs and delicatessens worldwide.

Combining tradition and innovation means for Rougié a constant refining of its techniques and methods to offer the quintessence of goose or duck foie gras, as evidenced in its fabulous « mille-feuille », a harmonious delight of goose and truffles. With its ranges of raw, frozen, fresh, pasteurised or preserved products, its different presentations, Rougié continues to expand an exceptional collection of top-quality specialities to meet the demands of all consumers.

Goose and duck in all their forms

In addition to the liver, fattened geese and ducks are also the source of other gastronomic specialities in the form of flavoursome terrines, fillets, preserves or pâtés, mouth-watering gems that Rougié selects and prepares with the same loving care and the same stringent quality as its prestigious foie gras.

Control of the trade




Partners to the great chefs

As a special partner of the Great Chefs of quality cuisine, Rougié is the exclusive sponsor of the Academy of the Prize Winners of the Bocuse d'Or, an international contest run under the aegis of Paul Bocuse, which since 1987 has honoured and awarded trophies to the most promising chefs of the gastronomic planet.
http://www.bocusedor.com


GROUPE EURALIS
©2017 Rougié by n Interactive
BOCUSE D'OR ACADEMIE DES BOCUSE D'OR ACADEMIE CULINAIRE du FOIE GRAS et de la TRUFFE