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
FROM PITCHFORK TO FORK
More than simply a duck breeder, we're an active member of the community.
As an active member of the Association des éleveurs de canards et d'oies du Québec, we have taken this new QUANARD logo to heart, to quickly identify the local origin of our products and raise awareness of the importance of buying locally. It's a real boost to visibility for local producers, and a fine demonstration of Québec expertise.
THE PITCHFORK.
The launch of this new logo was done in collaboration with Aliments du Québec, which already certifies all our products, since we are a local producer and use Quebec raw materials in our recipes.
THE FORK.
We are happy to supply the kitchens of the Institut de Tourisme et d'Hôtellerie du Québec, where the chefs of tomorrow are trained. Every year we also welcome many students to our farms to share our passion and help teach cooking techniques.
We support a number of associations and groups to help chefs in their lives and careers. For example, with Chefs Canada we help raise funds for national culinary teams, and take part in networking activities that enable young chefs to meet exceptional producers, and let our gastronomy shine worlwide.
Rougié is a major partner of the Bocuse d'Or, which takes place every two years at the Sirah in Lyon, France. For more than 35 years, Rougié has been honoring the world's greatest chefs at this prestigious competition, by awarding the prize for best commis, in recognition of the commitment of young talents and its support for the next generation of chefs.
Our exceptional products aren't just for top chefs, they're also available to foodies and enthusiasts. That's why we work with organizations like Ateliers & Saveurs, which offer fun, gourmet activities to help you learn to cook like a chef.
Last but not least, pâté-croûte naturally includes Foie Gras. And the Championnat du Monde de Pâté-Croute has chosen to partner with Rougié to support the candidates throughout their training to develop THE winning recipe. Every year, these artists make us proud by sublimating our products through their creative talent.
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 force-feeding. 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%) : recette réalisée à partir d'un ou de plusieurs lobes de Foie Gras (en fonction du contenant) délicatement éveinés et assaisonnés avant d’être cuits. Le Torchon est un des produits à base de Foie Gras entier.
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 emulsion.
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)