Rougié, a history of know-how for more than 140 years.
It all began in 1875 with the opening of a workshop in Cahors which quickly became the favorite meeting place for all gourmets in the region.
With a growing reputation, the company led by Léonce Rougié, then by his son, Jean Rougié, took on its international stature in the 1950s by exporting its products to 5 continents.
In 1977, Rougié moved to Sarlat, the capital of foie gras located in the heart of Périgord.
Art of breeding and fattening according to ancestral know-how, art of selection by touch which allows you to immediately recognize an exceptional liver, art of offering it the cooking method which will reveal its unique qualities. It's all this that makes Rougié foie gras an incomparable dish.
FRENCH FAMILY FARMS, LONG-TERM PARTNERS Behind each Rougié product, there are men and women committed to responsible and reasoned production, with almost 140 years of know-how.
ANIMAL WELFARE, A PRIORITY FOR ROUGIÉ At Rougié, all producers are passionate people who are committed to the health and well-being of the animal.
