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Ducks and Rougié share a long history .
It all started in 1875 with the opening in Cahors (France) of a workshop which rapidly became the Mecca of all the galloping gourmets of the region. On the strength of its increasingly wide reputation, the firm led by Léonce Rougié and subsequently by his son, Jean Rougié, gained a truly international stature in the 1950’s.
By constantly perfecting its working methods and receipts, the brand has become the genuine emblem of French taste. Its foie gras and truffles are appreciated on all the most prestigious tables around the world.
Rougié is today to be found in all the grand hotels, leading restaurants, luxury shop and airlines of 120 countries on all 5 continents.
Its ambition is to remain on top. The Rougié firm, established in Sarlat, the architectural gem of Black Périgord, has set its future in the development of top-quality products. Its collaboration with The Palmex Farm benefits from complete control over the entire duck trade for foie gras, from the egg to the finished product.
Breeding and fattening methods, developed by Rougié, which take account of nature and of the well being of the birds, are now the guarantee of consistent optimal quality. Quality also means respect of rigorous norms. This is why the Canadian Food Inspection Agency and USDA regularly control our products and delivered Rougié the HACCP accreditation in reward.
What would be the point of having standards if they did not in fact provide a foundation of qualitative certainty to all new, creative ideas ? Such are the bases on which Rougié regularly invents new recipes and presentations designed to meet the precise demands of its customers. “Haute couture” products, designed to celebrate an event, an exceptional occasion, to enhance the presentation of a chef or of a highly reputed establishment. |
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