Rougié whole goose foie gras

Buying Rougié whole goose foie gras is always a good idea because Rougié whole goose foie gras is ideal to enjoy at a temperature between 8-12 ºC and nothing better than a knife or metal lyre that we have previously tempered with hot water to make a more precise cut.

Why Rougie?

The Rougie story begins in 1875 with the opening of a restaurant in Cahors that quickly became a prestigious meeting place for the region's finest gourmets. The company, initially run by Léonce Rougié and later by his son, Jean Rougié, steadily gained a strong reputation, achieving international acclaim in the 50s.

Rougié's relentless pursuit of perfection in his working methods and recipes has made him an emblem of French good taste. His foie gras and truffles are served today at the most prestigious tables in the world. Rougié is present in palaces, the finest restaurants, luxury boutiques, and airlines in 120 countries across five continents.

Their ambition, as they themselves say, is to reach the pinnacle of gastronomy. Maison Rougié, located in Sarlat, an architectural gem of the Périgord Noir, has decided to base its future on the production of the highest quality products. Its membership in the Rougié Bizac International group since 1999 guarantees it complete control over the production chain: from duck to foie gras, from egg to finished product.

Starting with a recent foray into the world of foie gras, the Euralis Group has become the undisputed market leader in foie gras and duck and goose meat in less than 10 years. The Group's rapid growth has unfolded in two stages: its market entry in 1995 with the acquisition of Grimaud-Montfort (GMD), and the expansion of its activities in 2002 following its acquisition of Rougié-Bizac-International (RBI). In 2005, the merger of GMD and RBI led to the creation of Euralis Gastronomie.