OUR STORY
The Rougié family story began in 1875 in Cahors, in southwestern France, when Léonce Rougié opened a small production workshop that soon became a favorite among gourmets. Constantly striving to improve the breeding and feeding process, and learning new recipes from top chefs, the brand's Foie Gras became known throughout France and worldwide.
Proud of their achievements, the family shared their know-how with Quebec farmers by setting up a small production facility in 2005. Twenty years later, the Foies Gras that still carry the name of this great family are now identified as a gem of the local gastronomic scene, and are cooked by some the greatest Chefs in North America.
Today, our values remain unchanged: all our efforts are focused on improving the fattening process to ensure animal welfare, and we meet with chefs to perfect our recipes. We are also deeply involved in the community, supporting numerous associations, taking part in fund-raising events, and reaching out to young chefs at school.
Rougié Foie Gras is full of history and passion !
OUR SAVOIR FAIRE
Our expertise is built on 3 fundamental pillars
A SUSTAINABLE FARMING
The practice of sustainable and respectful breeding of our ducks is a priority.
The ducks are raised for 12 weeks in the wild and fed a diet composed of 100% Québec corn, without hormones or antibiotics..
We also benefit from CLT animal welfare certification for slaughter and transport.
Last but not least, we maintain a privileged relationship with our local breeders, enabling us to offer tasty, healthy products to the finest tables.
Today, the quality of our production process enables us to guarantee the very best products for our customers.
We practice moderate fattening and all our foie gras are air-chilled, not water-chilled.
We are also pioneers in the flash-freezing of foie gras, guaranteeing the same quality as on the first day.
We also offer individually portioned and weighed products, so you can easily control your portion cost and overcome labor shortages.
QUALITY AND INNOVATION
Whether farmer, butcher, packer or delivery person, all the team members share our passion for Foie Gras and take great pleasure in sharing it with you!
Thanks to our many partners, our products are now available across the country, and if you have any questions, just give us a call. We firmly believe that there's nothing better than human contact to best meet your needs.
More than just a product, Rougié Foie Gras is an experience !
A SERVICE TAILORED TO YOUR NEEDS
THE GREAT STORY OF FOIE GRAS
Foie gras was discovered by the Egyptians 5000 years ago. Amazed by the size and exceptional taste of the livers taken from migrating geese, they learnt that migrating palmipeds fattened themselves naturally to store energy in their livers before their long flights. This is how the secret of foie gras was discovered and handed down to us.
A CULTURAL HERITAGE
On their journey to Israel, the Hebrews brought with them the tradition of “gavage”. The Jewish diaspora then continued to bring this know-how to the rest of Europe. The Roman Empire perpetuated this tradition during its conquests.
THE DISCOVERY OF AMERICA
The America discovery was a real breakthrough for the old continent. In the late 15th century, the colonists brought back a new type of duck, the barbary, and corn. Two essential ingredients for Rougié today.
FOIE GRAS GRADES
With practice, we can identify the different grades of Foie Gras according to their size, appearance and texture. That's why each Foie Gras is delicately handled by our team to sort them and provide you with the perfect ingredient for your recipes: a #1 for pan-frying, a #2 for terrines, or a Jumbo for mousses and stuffings.
FREEZING FOIE GRAS
Foie Gras naturally contains enzymes that deteriorate its cellular structure.As soon as it is eviscerated, the process begins, and it's a race against time. That's why Rougié flash-freezes its foie gras quickly after slaughter, with cold moving air, to keep it "fresher than fresh".
IS FOIE GRAS HEALTHY ?
Surprisingly, Foie Gras is an excellent source of unsaturated fats (important in the prevention of cardiovascular disease) and essential vitamins for the body. On the contrary, it's good for your health.
WHOLE, DUCK, PARFAIT OR MOUSSE FOIE GRAS
WHOLE FOIE GRAS (100%) : recipe made from one or more lobes of foie gras (depending on the container), gently awakened and seasoned before cooking. The torchon is one of the products based on whole foie gras.
BLOC OF FOIE GRAS (90%) : also known as terrine, this recipe is based on a finely seasoned Foie Gras emulsion, made in a vacuum blender before cooking. Foie Gras terrine is one of the products based on Foie Gras emulsio.
MOUSSE ROYALE OF FOIE GRAS (70%) : based on the principles of the foie gras block, cream and eggs are added to the recipe for a softer, smoother result. Available in a 1kg terrine format, it can be served sliced or used as an ingredient in ganaches.
MOUSSE OF FOIE GRAS (50%) : as with the parfait, we add cream to this recipe for a very smooth result, while retaining the finesse of the Foie Gras. We pack it in a tube format, so you can effortlessly make dozens of canapés, or use it as an ingredient in a sauce or stuffing.
Sources :
Deffarges, H. Ancien Président du Syndicat des Fabricants de Conserves du Périgord. (1973). L’histoire du Foie Gras, Imprimerie Virmouneix, Thiviers-en-Périgord
Serventi, S. (1998). La grande histoire du Foie Gras, éd. Flammarion 1993 et L’oie (titre original : l’Oca) ed. Könemann
L’Association des Éleveurs d’oies et de canards du Québec (AECOQ), (2018, Février 14). Guide pour l’élevage des canards
Esprit de Pays, (2023, juin 7). Une brève histoire du Foie Gras, (https://espritdepays.com)
CIFOG, (2023, août 16).L’origine du Foie Gras, (https://lefoiegras.fr)