150 years of history

150 years of expertise dedicated to your expectations.

Our story is part of a relentless quest for excellence. Since 1875, we have been preserving and revisiting ancestral know-how to support you, inspire you, and allow you to write, in turn, the future great lines of gastronomy.

1875
1912
1946
1970
1987
1999
2002
2005
2010
2012
2017
2022
2025

In the beginning...

It is in Cahors that the Rougié adventure begins, with the opening of a foie gras production workshop. Very quickly, the address will become the meeting place for gourmets.

1875

Souillac

Our founders, Léonce Rougié and his wife Marie-Hélène, settle in Souillac, in the Périgord. There, they develop the cannery, which will employ up to 10 people.

1912

Conquering the world

After the war, Jean Rougié takes over his father Léonce's cannery. The company's reputation grows and extends beyond national borders. International expansion begins.

1946

Established worldwide renown

Our products are found on the most select tables of the 5 continents. The President of the Republic, Valéry Giscard d’Estaing, even honors our brand by awarding it the Export Oscar.

1970

Bocuse d’Or Partner

The year 1987 marks the beginning of our involvement in the Bocuse d'Or competition as a historical partner. This commitment led us to become a founding partner of the Bocuse d'Or Winners association in 2000. Since then, we award the best commis prize at various Bocuse d'Or events.

1987

Freezing, a major innovation

We innovate and launch the very first offer of individually frozen raw escalope. Worldwide, success is there.

1999

Integration into the Euralis group

By joining the Euralis agricultural cooperative, we strengthen our proximity to the agricultural world and our farmers.

2002

Creation of the Foie Gras School

Transmitting foie gras expertise by interacting with the greatest names in French gastronomy? That's the mission of our Foie Gras School, which, true to Rougié's DNA, now opens to welcome all audiences.

2005

Creation of the Trophée Jean Rougié

Sharing in transmission: Rougié partners with Maison Pebeyre and the Sarlat town hall to create this international competition. Highlighting truffle and foie gras, it offers future chefs the opportunity to familiarize themselves with these noble products.

2010

Innovations and launch of seafood products

In 2012, we turned to seafood by offering peeled lobster tails and claws. This innovation won us the grand prize for innovation at SIRHA 2013. Since then, our house has continuously expanded its expertise in marine flavors: frozen scallops in 2022 and premium smokers in 2025. Our avian expertise is not forgotten with an expanded foie gras offer to include South-West goose in 2023.

2012

A strong commitment to animal welfare

To take the greatest care of our ducks, we favor gentle medicines: herbal medicine and probiotics. Today, all our foie gras and fresh raw duck breasts come from ducks raised without antibiotics. And this is just the beginning thanks to our continuous improvement approach to animal welfare.

2017

From innovation to the unexpected

Combining French excellence and burger? It's the challenge taken on by our shredded duck confit for burgers. Crowned by the prestigious Snacking d'Or, it stands out for its quality and its 100% French origin, allowing chefs to offer an original and gourmet menu.

2022

A global reference

Today, our brand has become a leader in the RHF for its high-end duck products as well as its seafood products. From Paris to Tokyo, the greatest chefs trust our expertise and the quality of our products.

2025