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.
Do you have questions about our House, our products, or our training sessions? You will find many answers in our FAQ. Feel free to browse through the topics that interest you. If none of these questions meet your expectations, we invite you to write to us directly via the contact form.
For a century and a half, the House of Rougié has been committed to the quality of its products. Founded in 1875, it has survived the ages, constantly evolving its offerings while always guaranteeing the excellence of its duck, goose, and seafood products.
Because we partner with nearly 400 French family farms, we fully control our duck supply chain, from egg to plate. The ducks of the House of Rougié are therefore born, raised, and prepared in France.
Over the decades, the expertise of the House of Rougié, combining tradition and innovation, has allowed us to become one of your preferred partners.
The House of Rougié has developed pioneering innovative techniques over the years, whether with the regular slicing of foie gras escalope and its freezing just hours after slaughter or through the high-pressure extraction of lobster meat, allowing it to form a real closeness with chefs. We have always created new recipes and preparation methods. Today, we further expand our offering with products that are easy to cook, suited to consumer trends, while preserving French culinary tradition. Attuned to market trends, we combine quality, practicality, and time efficiency.
Through our ranges of raw, frozen, fresh, pasteurized, or canned products, and various presentation methods, we offer an exceptional choice to meet the expectations of all chefs.
All great stories often begin with “once upon a time,” and the story of foie gras is a true saga. Mythology, legend, and culture, foie gras and its palmiped ancestor have marked humanity.
Traces of goose force-feeding can be found in ancient Egypt (4,500 years ago) on a fresco in the burial chamber of a pharaoh. This feeding technique is also seen in other ancient civilizations such as China and around the Mediterranean. The Romans force-fed geese with figs, which is where the etymological root of the word “foie” (liver) originates, making foie gras a dish in their gastronomy. Greece and Mesopotamia were also won over by these luxurious delights. The tradition of foie gras continued after the fall of the Roman Empire in Central Europe, within Jewish communities where fat replaced hard-to-find olive or sesame oils in these regions.
The House of Rougié selects the best fish from the most renowned fishing areas. Large salmon (around 9kg) with mature, fleshy, and tasty meat come from the Faroe Islands and Scotland. Wild herring and mackerel are fished in the cold waters of Norway and the United Kingdom.
The continuous pursuit of quality has been inspiring the House of Rougié for 150 years. As a cooperative, we work in synergy with all actors in the French supply chain, thus mastering the entirety of our supply chain. From duck breeding to product preparation, each step is controlled internally. This integrated organization is the key to guaranteeing exceptional quality in all our products.
For 150 years, your satisfaction has guided our commitment to exceptional products. This quest for quality is embodied in an approach that is ever more respectful of our animals, our farmers, our collaborators, and our territories, ensuring a sustainable future for the entire supply chain.
Discover our commitments
All our French sites are certified IFS, a certification that guarantees the food safety of the products we manufacture. Furthermore, we are part of the CIFOG “products of France” campaign, which requires compliance with a strict product specification.
Discover our commitments
All Rougié ducks are born, raised, and prepared in France, on our farms and production facilities in Maubourguet (65) and Les Herbiers (85). This ensures perfect control of the supply chain, from egg to finished product, and guarantees flawless food safety and quality thanks to regular controls conducted by accredited external laboratories, in addition to assessments by our teams.
Discover our commitments
At birth, ducklings are kept sheltered for 15 to 20 days until they are strong enough. Rougié ducks then move to large green fenced-in spaces equipped with runs*, where they can shelter in airy and spacious buildings (max 5 ducks/m², which is 2X less than the regulatory limit), have frequently renewed straw, and enjoy fresh water that is regularly tested.
*concerns 95% of ducks; excluding risk periods for certain diseases established by law.
The last 10 days involve the fattening period, during which ducks remain sheltered and are fed with a varied diet: based on whole grain cereals
ground 100% French. Guaranteed GMO-free (<0.9%). The 0.9% threshold is imposed by current regulations.
*ducks fed with a diversified diet based on cereals 67% min (including whole ground cereals 65% min), vegetables, vitamins, minerals, trace elements, and occasionally probiotics.
Discover our commitments
No, the fattening period only occurs at the end of the ducks’ lives. After four months outdoors, they enter the fattening phase. This phase lasts from 9 to 13 days, according to precise specifications with a rhythm of 2 meals per day. A meal takes about 10 seconds, totaling 4 minutes in the life of a duck. Thus, the force-feeding represents only a very short period in the life of a foie gras duck, during which neither suffering nor stress is inflicted on the animal.
Discover our commitments
Rougié has initiated precise control of the raw material for its Normand scallops since their launch in 2022 through the “Sashimi Grade” Certification.
Rougié scallops can be prepared raw, thinly sliced in carpaccios, prepared in ceviches or seafood tartare, as well as cooked to provide a gourmet main course.
Maison Rougié is a heartfelt partner for the chefs of today and tomorrow. Therefore, through a constant involvement with associations and culinary schools, we commit to participating in the animation of chef communities, encourage young talents while collaborating closely with experienced chefs, ensuring the transmission of culinary knowledge. This privileged relationship allows us to stay attuned to your desires, as well as those of your clients.
Because sharing is one of our core values, we support chef associations and participate in prestigious culinary competitions, such as the Jean Delaveyne Trophy or the World Pâté en Croûte Championship. These partnerships are an opportunity for us to stand by your side, providing sponsorship and helping to highlight your know-how.
We are also the founders of the Jean Rougié Trophy. Created in 2010 with the city of Sarlat and Maison Pebeyre, this competition revolving around foie gras and truffle showcases the most promising talents in tomorrow’s French cuisine.
Created in 2010, the Jean Rougié Trophy is much more than just a competition; it is a true celebration of gastronomic expertise and the art of foie gras.
Through this contest, we highlight the most promising talents in French cuisine. Every year, young passionate chefs, each under the mentorship of a professor, compete in creativity, precision, and technique to elevate foie gras and truffle, two iconic jewels of our culinary heritage.
Participating in the Jean Rougié Trophy is an opportunity to challenge oneself against the highest standards of gastronomy, to excel, and also to get noticed by the biggest names in the industry. This unique event, recognized by professionals internationally, is the ideal springboard for future chefs aspiring to leave their mark in the demanding world of haute cuisine.
The competition is open to students from high schools, private schools, or vocational training centers, aged 18 to 25 on the day of the finals, coached by one of their professors. The required levels are Terminale Bac Pro, Terminale Bac Techno, Professional Certificates, Bachelor in Culinary Arts / Management.
A Meilleur Ouvrier de France in 1986, Jean-Luc Danjou has evolved among the greatest French chefs by participating in numerous competitions, both as a jury and in organization (MOF, Bocuse d’Or, Jean Rougié Trophy, among others). Most of his professional career took place in teaching. He excels in pedagogy in training young people as well as chefs seeking to perfect their skills.
Jean-Luc Danjou has become over the years a true expert in foie gras and Rougié products.
Rougié offers a wide range of gourmet products for chefs and individuals. From our homeland, the Périgord Noir, we have drawn the best of culinary tradition by cultivating and reinventing ancestral know-how around goose and duck. Always in search of excellent delicacies, we have expanded our exploration to seafood. This is why, in addition to foie gras and duck meats, we offer a wide range centered on scallops and renowned smoked fish, including lobster, designed to satisfy all your inspirations and the desires of your guests.
Whether you are a Michelin-starred chef, a brasserie manager, head of a fusion restaurant, or a caterer, our product ranges have been specifically designed to meet your needs and, above all, your quality standards. Discover our five ranges: Grand Chef, Selection, Selection Bistro, Service, and Rougié.
Rougié products are proudly made in France, in two manufacturing workshops in the Southwest (65) and Vendée (85), combining tradition and innovation.
In our product pages, we provide detailed information on ingredients and allergens to assist you in making informed choices.
FOIE GRAS
The livers are manually harvested and then selected based on several criteria (their size, appearance, texture) under the experienced eye of our specially trained teams.
The deveining is done by hand to preserve the nobility and consistency of the liver.
The livers are then shipped promptly or frozen just hours after slaughter to preserve the organoleptic qualities of the product and ensure an exceptional product.
The blends and seasonings are crafted from high-quality raw materials, enhancing the product while allowing chefs to unleash their creativity.
MEAT
The mastery of meat cutting reveals the brand’s expertise. Our teams are trained in the best practices and precision cuts to offer the most noble pieces possible. Certified IFS*, a guarantee of food safety, our workshops follow a continuous improvement approach aiming for excellence.
Maison Rougié offers a premium selected range of frozen smoked shellfish and fish to meet the demands of the finest tables.
AN EXCEPTIONAL RAW MATERIAL
A selection of very high-quality product
Seafood caught and frozen during the best fishing period
A range that contributes to the preservation of biodiversity (Periods, methods, and areas)
PRODUCTS COMBINING TRADITION AND INNOVATION
Manufacturing processes combining traditional and modern high-precision techniques: manual deboning, high pressure, cryogenics, and IQF freezing
Traditional cold smoking (maximum 4°C) with Mediterranean pine cones
Consistency and quality ensured by verification of each product
A RANGE OF EXCELLENCE AND PRACTICE
Quick reassembly
No material loss with 100% yield
Frozen range for long conservation and quality consistency all year round
The Rougié commitment is to sustainable seasonal fishing, outside the breeding period for coral-free scallops. The fishing period extends from October to December, and only mature shells are harvested (approximately 11cm in diameter). Thanks to these practices, the scallop population is steadily increasing in Normandy waters.
To ensure maximum freshness, the catches are delivered the same day, landed alive, then hand-selected and shelled.
The glazing stage (fine ice film) protects the delicate scallop meat during packaging until it is ready to use. The glazing accounts for 5 to 7%, but the net weight is guaranteed before glazing.
Within an hour of manually opening the shells, the rapid IQF (Individually Quick Frozen) freezing ensures year-round freshness and availability of a high-quality product.
Maison Rougié selects wild scallops fished in the cold Norman waters, the first fishing area for the “Pecten Maximus” scallop, the most sought-after species in Europe.
The French wild scallops are caught by experienced sailors on scallop boats (small fishing boats) to offer high-quality Scallops that combine exceptional raw material and innovation.
The Norman scallops have a salty taste, a firm and melting texture characteristic.
Freezing is a process that rapidly cools products to a core temperature of -18°C. Thanks to this process, the water within the cells crystallizes finely, thereby limiting cell destruction. The products thus processed maintain their original texture and flavor and can be stored longer.
The application of our historic Rougié know-how surrounding freezing makes these exceptional products available year-round with unwavering consistency.
The delicate smoking with Mediterranean pine cones enhances our fish.
This cold smoking process (maximum 4°C) preserves the salty flavors and the integrity of the flesh, without any thermal aggression, while offering an authentic, subtle, and decidedly high-end final product.
Our team of 20 culinary advisors integrated into the Maison, experts in the material and Rougié products,
travel the globe to support professionals daily in their creativity and advise them in their kitchens.
With its subtly greyish hue, the taste of goose foie gras is considered more refined, with a more pronounced character in the aftertaste. Duck foie gras, on the other hand, has a pink color and more rustic and traditional flavors.
Goose liver is generally larger (500 to 800 g), while duck liver weighs on average from 400 to 600g. However, there is a physiological criterion that allows for their distinction with certainty: goose liver lobes end in a point, while duck liver has a hoof shape (rounded end).
Semi-cooked (to be stored in the fridge)
A very slow and gently cooked method to preserve the original flavors of foie gras while providing it with an exceptionally melting texture.
Canned (to be stored at room temperature)
A higher temperature cooking method for a more typical taste and firmer texture than semi-cooked. It can be stored for several years to reveal the texture and taste of foie gras.
Whole foie gras
It consists of one or more whole lobes of foie gras with seasoning to preserve the original taste of foie gras.
Bloc foie gras
A preparation made from foie gras without pieces, seasoned, and then molded. Less noble than the whole, it offers a milder taste and a very melting texture in the mouth.
Bloc de Foie Gras with pieces
It is made from a finely seasoned foie gras emulsion, to which 30% or 50% whole foie gras may be added.
Our chefs offer you two methods to defrost frozen foie gras, whether it’s deveined or not:
The first method, place the foie gras in a refrigerator at a controlled temperature, between +4°C and +6°C, for a duration of 24 hours. This slow and safe approach ensures uniform defrosting while preserving the product’s quality.
You can also perform the immersion method. Submerge the foie gras, still in its packaging, in a container filled with room-temperature water. Refresh the water once to maintain a constant temperature and leave the foie gras submerged for at least two hours. This quick and efficient technique allows you to prepare foie gras quickly while respecting HACCP food safety standards. After defrosting, remove it from its packaging and prepare according to your culinary preferences.
A safe choice: sweet white wines. Also consider great White Burgundies and Champagne which can be good allies. Favor red wines for hot foie gras.
Rougié has always placed transmission at the heart of its project. In 2005, with the support of the greatest names in French gastronomy, we created the School of Foie Gras, as a pillar of our approach. Today, the School is undergoing transformation to welcome you soon.
Our commitment continues through various educational initiatives. We ensure the transmission of our expertise thanks to partnerships with hospitality schools, culinary competitions, and chef associations, offering unique learning opportunities.
If, like us, you believe in the power of teamwork, the pursuit of excellence, and the strength of innovation, join us.
If, like us, you believe in the power of teamwork, the pursuit of excellence, and the strength of innovation, join us.
To find out our points of sale, contact us via the form below.
Yes, Rougié products are now sold in more than 65 countries worldwide. From Paris to Tokyo, chefs trust our expertise and the quality of our products. If you wish to know more, contact us.
Do you need to talk to us? We are at your disposal.
Follow us on social media
Don’t miss any of our news
Do you have a question?
We would be delighted to answer you.