Entier duck foie gras with figs mi-cuit Rougié

Why buy Rougie?

Because the history of Rougie begins in 1875 with the opening in Cahors of a place that soon becomes a privileged place where the best gourmets of the region meet. The company, run first by Léonce Rougié and later by his son, Jean Rougié, enjoyed an ever better reputation until it reached its international prestige in the 1950s.

The tireless search for perfection in his working methods and his recipes has led him to become an emblem of good French taste. Its foie gras and truffles are served today at the most prestigious tables in the world. Rougié is present in palaces, in the best restaurants, in luxury boutiques and on airlines in 120 countries on 5 continents.

Their ambition, according to their own account, is to stay in gastronomy heaven. La Maison Rougié, located in Sarlat, an architectural jewel of the Perigord Noir, has decided to lay the foundations for its future in the production of products of the highest quality. Being a member of the Rougié Bizac International group since 1999 ensures full control of the production chain: from duck to foie gras, from egg to finished product.

Starting from a recent foray into the world of foie gras, the Euralis Group has become the absolute market leader in foie gras and duck and goose meat in less than 10 years. The rapid growth of the Group has known 2 stages: its irruption in the market in 1995 with the purchase of Grimaud-Montfort (GMD), and the increase of activities in 2002 after its rapprochement with Rougié-Bizac-International (RBI). In 2005, the merger of GMD and RBI led to the creation of Euralis Gastronomie.