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Foie gras Rougié
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Quality

Quality is the cornerstone of the Rougié success story

Not so long ago, it took an infallible eye and sense of touch to recognise the best and most flavoursome foie gras on the marketplaces of Périgord.

Breeding and fattening methods, developed by Rougié, which take account of nature and of the well being of the birds, are now the guarantee of consistent optimal quality.

New standards, new technologies to ensure quality.

Quality also means meeting the most stringent standards of hygiene.

Throughout its history, Rougié has constantly expanded and upgraded its workshops to offer customers the full guarantee of absolute hygiene and freshness. This unrelenting drive for quality can today be found in four main fields :

Total control of traceability and integration right along the production chain of French ducks and geese.
   
Compliance with the rules of hygiene and quality control to meet the most stringent standards. Rougié is an approved supplier for exports to all countries.
   
Constant investment in production facilities implementing the very latest technologies.


A kitchen facility dedicated to Research and Development for the preparation of recipes with new tastes geared to meet specific customer requirements.

What would be the point of having standards if they did not in fact provide a foundation of qualitative certainty to all new, creative ideas ? Such are the bases on which Rougié regularly invents new recipes and presentations designed to meet the precise demands of its customers. “Haute couture” products, designed to celebrate an event, an exceptional occasion, to enhance the presentation of a chef or of a highly reputed establishment.

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