Maison Rougié: 150 years of French excellence

150 years ago, in Cahors, a man by the name of Léonce Rougié embarked on an activity which, at the time, was almost a confidential craft: duck processing. In his small workshop, he carefully crafted the first foies gras for a company that would bear his name and that of his family, still present today.

The business soon took root in Souillac, in the Lot region of France. In 1946, after the Second World War, Jean Rougié took over, and it was here that a decisive turning point was reached. A visionary, he expanded the business, transforming the family cannery into a veritable house of gastronomy... and daring to cross borders. With a few carefully packed foies gras in his suitcases, he took off for Asia. at a time when exports were still rare, he convinced foreign chefs with this then little-known product. Rougié's image as a pioneer took root. And with it, a tenacious respect for a company that has never broken the thread of its history.

caroline Faccioli

An identity forged by loyalty to the land

Rougié was born in the South-West of France, and is deeply attached to its terroir. But this local anchoring has never been a brake on innovation. Quite the contrary, in fact. By combining traditional rigor with constant curiosity, the brand has been able to evolve. Audrey Estival, current Marketing Director, sums up: " What defines us is this ability to combine the precision of the artisanal gesture with true modernity. "

at the end of the 1990s, for example, Rougié invented the ready-to-use frozen raw foie gras escalope. A small revolution in the world of catering, it facilitates the work of chefs without ever compromising quality. This intuition for the needs of professionals is a constant in the company's history.

Chefs as companions

Rougié's reputation has also been built through contact with some of the greatest names in the culinary world. As early as the 1980s, a close relationship was forged with Paul Bocuse. Together, they participated in the creation of the Bocuse d'Or, a prestigious gastronomic competition of which Rougié became a loyal partner. Even today, the company's products can be found in the most demanding kitchens, from palaces to young chefs supported by Gault & Millau.

" This link with chefs is fundamental. It's part of our DNA," emphasizes Audrey Estival. For beyond the products themselves, it's a shared culture of excellence that unites Rougié and the finest gastronomy.

Passing on more than producing

to those who think that tradition can be buried under the weight of years, Rougié opposes transmission. Not only through the Foie Gras School and the Trophée Jean Rougié, but also through the skills learned and passed on in our workshops. At Rougié, training is not limited to cooks: it also involves distributors, employees and farmers. It's a way of keeping know-how alive, but also of renewing it with each new generation.

A company looking to the future

Celebrating 150 years of history doesn't mean we can't look to the future. In recent years, the company has taken on a new challenge: to extend its standards to another culinary universe, that of the sea. Scallops, lobster, skrei cod... " We wanted to bring the same rigor and nobility to these products as we do to foie gras ", explains Audrey Estival.

It's a natural progression for a company that has never stopped moving forward, without denying its core business: " Duck is our history. It's what unites us, what still inspires us. "

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A French history with a taste for the world

Rougié is not just a company. It's a link between generations, territories, chefs and cultures. A family business that has become an ambassador for French taste the world over. And 150 years after its birth, it continues to write history, one plate at a time.