Rougié continues to be a respected name in the world of foie gras and gourmet cuisine, known for its commitment to tradition, quality, and innovation. 


Rougié's story dates back to 1875 when the company was founded by Léonce Rougié in Sarlat, a picturesque town in the Dordogne region of France. Sarlat is renowned for its deep connection to foie gras production and is often hailed as the 'Capital of Foie Gras'. Rougié played a pivotal role in both pioneering and perfecting the art of foie gras production. 


They introduced innovative techniques to craft high-quality foie gras products, solidifying their reputation as a respected name in the industry. Furthermore, Rougié is celebrated for its unwavering commitment to quality and ethical practices in the production of foie gras. 


Grounded in artisanal farming, Rougié's philosophy places the highest priority on ensuring the well-being of animals. They guarantee hormone and antibiotic-free conditions, with ducks exclusively nourished on locally grown corn.