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[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.
