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Rougié extends its Seafood range: a new wave of exceptional products

A new smoked sausage with pine cones and refined carpaccios join the Rougié Seafood range, to enhance your creations with freshness and sophistication…

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L’Hôtellerie Restauration – Rougié, 150 Years of Excellence and Renewal Towards the Future

In 2025, Rougié celebrates its 150 years of existence. This year also marks the first normal year since 2015, when the industry was hit by the first avian flu. After eight years of vaccination and biosecurity..

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Camille Pigot, Best Commis of the Bocuse d’Or 2025

The 2025 edition of the Bocuse d’Or will remain etched in the history of French gastronomy. France achieves an exceptional double with Paul Marcon, the grand winner of the Bocuse d’Or, and Camille Pigot, elected Best..

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Au Cœur du CHR – Rougié Shines for its 150th Anniversary at Sirha 2025

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..

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Land & Sea Workshop with Lenôtre School: A Unique Culinary Experience!

Discover our new training in partnership with École Lenôtre, a Land & Sea workshop, specially designed for culinary enthusiasts eager to perfect their techniques, highlighting our exceptional products…

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Rougié at SIRHA 2025: Foie Gras on the Bocuse d’Or Platter Theme!

We are proud to announce our participation in SIRHA Lyon 2025, the international food service, hospitality, and food trade fair, which will be held from Thursday, January 23 to Monday, January 27 at Eurexpo Lyon…

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150 years serving your imagination

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