Maison Rougié
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Maison Rougié : 150 years of history
Our history
Built on a legacy of French culinary expertise, Rougié now brings its pursuit of excellence to the heart of the Canadian landscape.
The history of the Rougié family began in 1875 in Cahors, in southwestern France, when Léonce Rougié opened a small production workshop that quickly became a landmark for fine gourmets. Constantly seeking to improve the breeding and force-feeding process and learning new recipes from the greatest chefs, the brand’s foie gras became known throughout France and abroad.
Proud of this achievement, the family shared its expertise with farmers in Quebec by setting up a small production facility in 2005. Twenty years later, the foie gras that still bears the name of this great family is now recognized as a gem of the local gastronomic landscape and is cooked by the province’s greatest chefs.
Today, the principles remain unchanged: all our efforts are focused on improving the breeding and force-feeding process. We work closely with our partner chefs, listening to their feedback in order to perfect our recipes. We are also very involved in the community, supporting numerous associations, participating in fundraisers, and meeting with young chefs in schools.
It’s safe to say that Rougié foie gras is steeped in history and passion!
Our commitments: Tradition, Innovation, and Responsibility
Driven for 150 years by a relentless quest for quality, Rougié places respect for its producers, employees, animals and territories at the heart of its commitment.
RESPONSABILITY
A farming approach that respects animals
We believe that good foie gras can only come from ducks raised in good conditions. That is why raising our waterfowl in a respectful manner is a priority.
On our farms, the ducks live in spacious, well-ventilated buildings with straw bedding. The temperature is adjusted to suit the animals’ needs at different stages of their growth. The ducks also have free access to fresh water, which is regularly tested to prevent any risk of contamination.
Our ducks are free to roam throughout their lives. These measures prevent animal distress and ensure the full health of our waterfowl.
Their diet consists of 100% Quebec corn, free of hormones and antibiotics.
Finally, we maintain a special relationship with our local farmers, which allows us to offer tasty and healthy products to the best restaurants.
Duck raised in Quebec and Ontario
100% Quebec corn
0% antibiotic treatment
TRADITION AND INNOVATION
Our expertise : at the crossroads of tradition and innovation
The quality of our products is essential to your success. To enable your talent to express itself to the full, we have developed a whole range of in-house expertise. Combining tradition and innovation, traditional methods and advanced technologies, we have put in place signature techniques at every stage of production. Backed by the expertise of our chefs, this know-how guarantees product excellence that lives up to your expectations.
A rigorous manual selection of the foie gras.
Over the years, we’ve developed real expertise in selecting foie gras. By feel, our operators are already able to recognise the quality of the product. This stage is completed by traditional methods such as visual sorting, texture analysis and precise weighing. This approach enables us to determine the products whose qualities are best suited to your uses.
Flash-freezing: the assurance of optimal quality.
Faithful to our pioneering spirit, we launched the individual quick freezing (IQF) of raw foie gras escalopes. This rapid freezing at -18°C, carried out right after slaughter preserves the color and suppleness of the livers, while abruptly halting the degradation of lipid cells. The result: optimal cooking retention and minimal material loss. Today, we have extended freezing to most of our foie gras products.
Hot deveining: a delicate step performed by expert hands.
Our qualified preparators carefully perform manual ‘hot’ deveining to preserve the integrity of the foie gras. This technique, which requires extensive training, involves removing the main vein without disrupting the foie gras, this ensuring an intact product during your preparation.
Confiting according to in-house expertise.
Our duck confit is exclusively made from thighs sourced from ducks fattened for the production of foie gras. After a pre-cooking that gives it a golden aspect and a crispy skin, each thigh is dry-salted and confited for nearly 4 hours. This technique, unique to our House, gives confit products unparalleled tenderness and meat that holds to the bone, for the greatest pleasure of your customers.
Our certifications
Promoting local products and ensuring total food safety are at the heart of our priorities. Our certifications demonstrate our ongoing commitment to offering exceptional products that comply with the industry’s most stringent standards.
The safety and quality of our products are our top priorities. We are proud to be SQF (Safe Quality Food) certified, a rigorous international standard that guarantees the excellence of our processes. For our customers, this is a guarantee of total food safety and consistent quality at every stage.
We are proud to contribute to the promotion of our region: almost all of our products are certified Aliments du Québec. This commitment reflects our desire to prioritize local ingredients and support the local economy, while guaranteeing the freshness and authentic flavor of our terroir in each of our products.
Our partners
From the heart of our farms to the final touch in the kitchen, our commitment to excellence connects us with exceptional individuals. Rougié actively supports young chefs, competitions of excellence, and associations that are shaping the gastronomy of tomorrow.
From the farms to the table
Canard du Québec
As an active member of the Quebec Duck and Goose Breeders Association, we are proud of this new CANARD logo, which allows consumers to quickly identify locally sourced products and raises awareness about buying local. It greatly increases visibility for local producers and is a wonderful showcase for Quebec expertise.
ITHQ
We are delighted to supply kitchens at the Institut de Tourisme et d’Hôtellerie du Québec, where tomorrow’s chefs are trained. Every year, we also welcome many students to our farms to share our passion with them and help teach them cooking techniques.
Bocuse d'or
Rougié is an important partner of the Bocuse d’Or, which takes place every two years at the SIRAH in Lyon and soon in New Orleans in the United States.
At this prestigious competition, which has been honoring the world’s greatest chefs for nearly 40 years, Rougié awards the prize for best commis chef to highlight the commitment of young talents and show its support for the next generation.
World Championship of Pâté-Croûte
When you think of pâté-croûte, you naturally think of foie gras. And the World Pâté-Croûte Championship has chosen to partner with Rougié to support the contestants throughout their training as they develop THE winning recipe. Every year, these artists make us proud by showcasing our products through their creative talent.
Atelier et Saveur
Our exceptional products are not just for top chefs; they are also available to foodies and enthusiasts. That’s why we work with organizations such as Ateliers & Saveurs, which offer fun, gourmet activities that teach people how to cook like a chef.
Chefs Canada
As a proud partner of Chefs Canada, Rougié is actively committed to promoting our gastronomy. We are helping to raise funds for our National Culinary Teams so that they can shine on the world stage.
We also build bridges between young chefs and exceptional producers, passing on a passion for the product to propel gastronomy to new heights.