Maison Rougié
en 
fr 
es 
150 years serving your imagination
Follow us on social media
Don’t miss any of our news
Do you have a question?
We would be delighted to answer you.
[Press Release] Since 1875, Maison Rougié has cultivated excellence and innovation, blending tradition and modernity to offer chefs and gourmets exceptional products. Located in Périgord Noir, it is now a world reference for duck foie gras, as well as duck and goose meats and seafood products. Audrey Estival, Marketing Director for France and International emphasizes: “We have built our reputation on a unique expertise, rooted in our terroirs and strengthened by a constant pursuit of quality. Today, we are present in 65 countries and are the number one foie gras brand in the world.“
This recognition is not limited to commercial notoriety. Maison Rougié has also been an official partner of the Bocuse d’Or since 1987 and provides high-quality ingredients for the biggest culinary competitions: “Being selected for the Bocuse d’Or platter is a true consecration for us. It proves that our foie gras meets the highest standards.” Rougié’s commitment to the transmission of know-how is demonstrated by its support for the Best Apprentice Award, aimed at highlighting the talents of tomorrow. For consumers, foie gras remains a staple, experiencing a record rebound between 2023 and 2025: “Beyond the holiday season, consumers want to find foie gras in restaurants all year round.“
On the occasion of its 150th anniversary, Rougié is ushering in a renewal, further strengthening the ties between producers and chefs. This dynamic was illustrated at the SIRHA, where Alexandre Mazzia led an exceptional masterclass to showcase the brand’s products: “This event was a turning point for us. It allowed us to show how our products integrate into contemporary and gastronomic cuisine. The first tastings of our new products were very well received, and we are preparing a wider deployment by this summer.“
Today, the Rougié offering revolves around four major ranges, designed to meet the varied needs of the restaurant industry: “Our products for top chefs showcase exceptional ingredients from the land and sea. We also have a semi-gastronomic selection intended for brasseries and gourmet restaurants, as well as a specific range for caterers and chain restaurants. Finally, our bistro selection highlights authentic products like our charcuterie terrines,” details the marketing director.
Innovation at the Heart of Strategy: the Sea Food Range
Rougié has always known how to innovate in order to accompany the evolution of gastronomy. Its pioneering spirit is illustrated in the development of the Sea Food range, enriching its historical offer centered on duck: “In 2013, we made a breakthrough with pressure lobster, which earned us an innovation award at the SIRHA. Since then, we have continued to explore the world of seafood products, with a clear objective: to offer high-quality ingredients suited to the demands of chefs. IQF freezing is one of our signatures. It ensures optimal quality and allows chefs to work with our products with complete peace of mind.“
With this highly anticipated new range, the company also ensures respect for seasonality, especially with its white Normandie scallops, fished without coral and offered in individual fixed-weight portions, akin to foie gras escalopes.
“We have worked on three main families of products. Our hearts and salmon bellies, our scallops, our cod, and our smoked salmon are carefully selected. We also revive some forgotten fish like mackerel and herring, which we offer in cold-smoked trays, soaked in olive oil and frozen. Our carpaccios are cut very finely, between 2 and 3 mm, to offer chefs a product of extreme finesse. We have designed this range to be ready to serve in five minutes, which represents significant time savings without compromising on quality.“
The official launch is scheduled for the end of March, with a strong ambition: “We want to address labor issues in the restaurant industry by offering ready-to-use products that guarantee consistency and quality.“
Through this approach, Rougié confirms its commitment to inspiring and supporting chefs while preserving the very essence of haute gastronomy.
On the occasion of Sirha 2025, Maison Rougié is highlighting its fresh raw duck foie gras under paper, an exceptional product that will be featured in the platter theme of the Bocuse d’Or 2025 final. Faithful to its commitment to culinary excellence, Rougié will be present throughout the show for its 150th anniversary, with demonstrations by renowned chefs showcasing the brand’s expertise. – This article is in partnership with Rougié.
On the occasion of the Sirha 2025, Maison Rougié is highlighting its exceptional Grand Chef foie gras under paper, which will be featured during the final of the Bocuse d’Or 2025. Faithful to its commitment to the quality of its products, Rougié will be present at the show with a series of demonstrations by renowned chefs, thus celebrating the brand’s unique expertise and the excellence of its duck, goose, and seafood products.
Adorned with a golden wheat color and a supple texture, the fresh raw Grand Chef foie gras under paper from Maison Rougié embodies excellence. Rigorously hand-selected, it ensures unmatched freshness. Alongside its 389 French family farms, Rougié guarantees total traceability, precisely identifying the producer and selector of each fresh foie gras. Weighing between 400 and 550 grams, it ensures controlled melting during cooking and perfect presentation on the plate. This exceptional product, with 150 years of history, will be part of the platter theme of the Bocuse d’Or 2025 final. A symbol of French gastronomy, foie gras lends itself to all culinary creations, from starters to desserts. However, it remains a delicate product that requires meticulous work to reveal all its qualities. Each candidate will need to show patience and precision to devein and enhance it.
As a founding partner of the Bocuse d’Or Winners’ Academy since 2000, strong commitment to chefs is now part of Maison Rougié’s DNA.
The brand is committed to offering exceptional products from a dedicated supply chain. Indeed, Rougié, through its entire French-born, raised, and prepared breeding, can guarantee chefs complete traceability from the egg to the finished product. Furthermore, during breeding, Rougié’s ducks benefit from airy and spacious buildings and diverse diets, promising successful growth and unparalleled savoriness during tasting.
Moreover, to ensure the sustainability of its good breeding practices, Maison Rougié has chosen to rely on a team of 15 specialized technicians and veterinarians. In addition, since 2021, Euralis Gastronomie has established a charter dedicated to animal welfare. This initiative has led to the planting of 16,938 trees, thus providing animals with a protected agroforestry space that promotes their well-being.
This year, within the Chef’s Village Hall 6 stand 6E152, Rougié will celebrate its 150th anniversary. A rich history that traces back to Léonce and Marie-Hélène Rougié. The couple opened a foie gras production workshop in Cahors (Lot) in 1875. In 1912, they decided to settle in Souillac (Lot) to develop a canning facility. The end of World War II marked the beginning of internationalization for Rougié with its takeover by Jean Rougié. This significant development was consecrated by the start of the partnership with the Bocuse d’Or in 1987, which is still ongoing.
Moreover, innovation holds a special place in Rougié’s history, with the launch in 1999 of the first offer of individually frozen raw escalope. Finally, while the house has been part of the Euralis group since 2002, it decided to expand its product range with the launch in 2012 of seafood products.
Sirha Lyon 2025 will thus be an opportunity for Rougié to retrace this history and highlight the diversity of its offer. This will be done through cooking shows in the presence of renowned chefs, starred chefs, and Meilleur Ouvrier de France, from Thursday, January 23 to Sunday, January 26. Laetitia Visse, David Gallienne, and Alexandre Mazzia, among others, will be part of it. Furthermore, a speech by Sébastien Doat, breeder and president of Euralis Palmipèdes, is also on the program. Maison Rougié will also be present at the Bocuse d’Or 2025 final award ceremony, with the presentation of the best commis award. Rougié finally plans many surprise animations during Sirha Lyon 2025.
contact@www.rougie.com
Sirha: Hall 6 – Stand E152 and Hall 3 – Stand 3E53
Sélectionné rigoureusement à la main, le foie gras de canard cru frais sous papier de la maison Rougié assure une fraîcheur inégalée. Pesant entre 400 et 550 g, il permet un taux de fonte maîtrisé à la cuisson et une qualité irréprochable en présentation assiette. Destiné à la haute gastronomie, il est prisé pour sa diversité culinaire, se prêtant aussi bien aux traditionnelles entrées, plats gastronomiques qu’aux desserts glacés. La maison Rougié garantit une traçabilité totale, identifiant avec précision producteur et sélectionneur de chaque foie gras frais. Ces qualités exceptionnelles font de ce produit un choix idéal pour la prestigieuse compétition du Bocuse d’Or, à retrouver dans le thème plateau de la finale.
contact@www.rougie.com
www.rougie.com
Sirha : hall 6 – stand E152 et hall 3 – stand 3E53
Follow us on social media
Don’t miss any of our news
Do you have a question?
We would be delighted to answer you.