For Rougié, ducks are quite a story!

It all started in France in 1875, with the opening of a gourmet shop which would soon become an epicurean’s favourite. On the strength of its increasingly wide reputation, the firm led by Léonce Rougié and subsequently by his son, Jean Rougié, gained a truly international stature in the 1950’s. ​Today, Rougié can be found in 120 countries around the world, available to Chefs and gourmets wherever they go.

The secret of our success?
​A passionate team and pampered ducks!

After 12 weeks of free-range growing, our ducks are individually hand-fed 2 meals a day for 10 to 11 days. The feed is local-grown corn, without hormone or antibiotics allowing us to offer the tastiest and healthiest moulard duck products to high-end restaurants.

Rougié’s farms bring the highest quality foie gras and moulard duck specialties to American Chefs.
​Rougié’s philosophy is based on the highest animal welfare standards, artisanal farming
​and a great passion for details shared by its team.

SUSTAINABLE FAMILY FARMING

​- CLT welfare certified for handling and transport
- Sustainable farming
- Hormone-free
- No antibiotics

QUALITY & INNOVATION

- Gently hand-fed with 100% corn
- Air-chilled
- Superfreezing pioneer
- Portion control

A PASSIONATE TEAM

- Unrivalled service
-  Culinary assistance to Chefs
-  Training programs
- Founder of the Bocuse d’Or Winners Academy

LEARN MORE ABOUT FOIE GRAS