Rougié in the news

Rougié, a 151-year-old French foie gras producer, supplies premium duck products, including foie gras, to 45,000 restaurants in 65 countries, emphasizing modernized production, quality, and diverse product offerings.

Rougié, a 150-year-old company, specializes in providing high-quality foie gras products and services for chefs worldwide, with innovations like frozen escalopes and a focus on tailored solutions for different culinary needs.

Rougié's Foie Gras School transmits its 150 years of duck and goose product expertise, supporting its network of 375 French family farms.

Chef Aurélien Martin won 3rd place in Maison Rougié's digital chef competition, reinventing foie gras for spring with a creative dish.

Chef Morgane Tellai earned second prize in Maison Rougié's digital culinary competition for her innovative Vietnamese-style spring foie gras dish.

Maison Rougié held a digital competition to promote year-round consumption of foie gras by challenging professional chefs to create innovative springtime recipes.

Maison Rougié awarded four chefs in its inaugural digital contest for creating innovative, seasonal spring foie gras dishes.

Rougié held a digital competition for professional chefs to encourage the creative use of foie gras in spring-themed recipes.

Maison Rougié awarded four chefs in its first digital competition aimed at reinventing foie gras for professional spring menus.

Sarlat's mayor has re-established contact with Euralis leadership thirteen months after the closure of the Rougié foie gras factory.

Audrey Estival is spearheading a global strategic transformation at Rougié by diversifying into seafood, enhancing CSR commitments, and digitizing relations with professional chefs.

Rougié is optimizing its Sarlat production facility through lean manufacturing while expanding its culinary influence through the Jean Rougié Trophy and a new training school.

A new culinary contest challenges chefs to create seasonal spring dishes using raw duck foie gras to expand its usage beyond the holidays.

Roughly half of the former employees at the Sarlat foie gras plant are still struggling to find permanent work a year after its closure.

Rougié is diversifying its luxury food portfolio by launching a 14-item professional seafood range to complement its historical foie gras business.

Rougié is modernizing its 150-year-old brand by targeting younger chefs, launching a seafood range, and introducing a digital loyalty program to recover from recent supply crises.

Maison Rougié, known for its foie gras, expanded its product lines to include 14 new seafood items sourced responsibly and processed with traditional expertise.

The acquisition of the Rougié foie gras plant in Sarlat fell through because the facility's ceilings were too low for the buyer's cold rooms.

Rougié is marking its 150th anniversary by expanding its premium food catalog into specialized seafood products and ready-to-use professional culinary solutions.

Maison Rougié celebrates 150 years of foie gras expertise by expanding into premium smoked fish for the global restaurant market.