Maison Rougié
Do you have questions about our House, our products, or our training sessions? You will find many answers in our FAQ. Feel free to browse through the topics that interest you. If none of these questions meet your expectations, we invite you to write to us directly via the contact form.
For a century and a half, the House of Rougié has been committed to the quality of its products. Founded in 1875, it has survived the ages, constantly evolving its offerings while always guaranteeing the excellence of its duck products.
Since 2005, we partnered with canadian family farms, we fully control our duck supply chain, from egg to plate. The ducks of Rougié America are therefore born, raised, and prepared in Canada.
Over the decades, the expertise of the House of Rougié, combining tradition and innovation, has allowed us to become one of your preferred partners.
The House of Rougié has developed pioneering innovative techniques over the years, whether with the regular slicing of foie gras escalope and its freezing just hours after slaughter, allowing it to form a real closeness with chefs. We have always created new recipes and preparation methods. Today, we further expand our offering with products that are easy to cook, suited to consumer trends, while preserving French culinary tradition. Attuned to market trends, we combine quality, practicality, and time efficiency.
Through our ranges of raw, frozen, fresh, pasteurized, or canned products, and various presentation methods, we offer an exceptional choice to meet the expectations of all chefs.
All great stories often begin with “once upon a time,” and the story of foie gras is a true saga. Mythology, legend, and culture, foie gras and its palmiped ancestor have marked humanity.
Traces of goose force-feeding can be found in ancient Egypt (4,500 years ago) on a fresco in the burial chamber of a pharaoh. This feeding technique is also seen in other ancient civilizations such as China and around the Mediterranean. The Romans force-fed geese with figs, which is where the etymological root of the word “foie” (liver) originates, making foie gras a dish in their gastronomy. Greece and Mesopotamia were also won over by these luxurious delights. The tradition of foie gras continued after the fall of the Roman Empire in Central Europe, within Jewish communities where fat replaced hard-to-find olive or sesame oils in these regions.
The continuous pursuit of quality has been inspiring the House of Rougié for 150 years. From duck breeding to product preparation, each step is controlled internally. This organization is the key to guaranteeing exceptional quality in all our products.
For 150 years, your satisfaction has guided our commitment to exceptional products. This quest for quality is embodied in an approach that is ever more respectful of our animals, our farmers, our collaborators, and our territories, ensuring a sustainable future for the entire supply chain.
Our Quebec site is certified SQF, a certification that guarantees the food safety of the products we manufacture.
All Rougié ducks are born, raised, and prepared in Canada, on our farms and production facilities in Québec and Ontario. This ensures perfect control of the supply chain, from egg to finished product, and guarantees flawless food safety and quality thanks to regular controls conducted by accredited external laboratories, in addition to assessments by our teams.
No, the fattening period only occurs at the end of the ducks’ lives. This phase lasts from 9 to 13 days, according to precise specifications with a rhythm of 2 meals per day. A meal takes about 10 seconds, totaling 4 minutes in the life of a duck. Thus, the force-feeding represents only a very short period in the life of a foie gras duck.
Maison Rougié is a heartfelt partner for the chefs of today and tomorrow. Therefore, through a constant involvement with associations and culinary schools, we commit to participating in the animation of chef communities, encourage young talents while collaborating closely with experienced chefs, ensuring the transmission of culinary knowledge. This privileged relationship allows us to stay attuned to your desires, as well as those of your clients.
Because sharing is one of our core values, we support chef associations and participate in prestigious culinary competitions, such as the World Pâté en Croûte Championship. These partnerships are an opportunity for us to stand by your side, providing sponsorship and helping to highlight your know-how.
We are also the founders of the Jean Rougié Trophy. Created in 2010 with the city of Sarlat and Maison Pebeyre, this competition revolving around foie gras and truffle showcases the most promising talents in tomorrow’s French cuisine.
Created in 2010, the Jean Rougié Trophy is much more than just a competition; it is a true celebration of gastronomic expertise and the art of foie gras.
Through this contest, we highlight the most promising talents in French cuisine. Every year, young passionate chefs, each under the mentorship of a professor, compete in creativity, precision, and technique to elevate foie gras and truffle, two iconic jewels of our culinary heritage.
Participating in the Jean Rougié Trophy is an opportunity to challenge oneself against the highest standards of gastronomy, to excel, and also to get noticed by the biggest names in the industry. This unique event, recognized by professionals internationally, is the ideal springboard for future chefs aspiring to leave their mark in the demanding world of haute cuisine.
The competition is open to students from high schools, private schools, or vocational training centers, aged 18 to 25 on the day of the finals, coached by one of their professors. The required levels are Terminale Bac Pro, Terminale Bac Techno, Professional Certificates, Bachelor in Culinary Arts / Management.
A Meilleur Ouvrier de France in 1986, Jean-Luc Danjou has evolved among the greatest French chefs by participating in numerous competitions, both as a jury and in organization (MOF, Bocuse d’Or, Jean Rougié Trophy, among others). Most of his professional career took place in teaching. He excels in pedagogy in training young people as well as chefs seeking to perfect their skills.
Jean-Luc Danjou has become over the years a true expert in foie gras and Rougié products.
Rougié offers a wide range of gourmet products for chefs and individuals. From France, we have drawn the best of culinary tradition by cultivating and reinventing ancestral know-how around duck.
Rougié America products are proudly made in Canada, in our manufacturing workshops in Marieville, in Quebec, combining tradition and innovation.
In our product pages, we provide detailed information on ingredients and allergens to assist you in making informed choices.
FOIE GRAS
The livers are manually harvested and then selected based on several criteria (their size, appearance, texture) under the experienced eye of our specially trained teams.
The deveining is done by hand to preserve the nobility and consistency of the liver.
The livers are then shipped promptly or frozen just hours after slaughter to preserve the organoleptic qualities of the product and ensure an exceptional product.
The blends and seasonings are crafted from high-quality raw materials, enhancing the product while allowing chefs to unleash their creativity.
MEAT
The mastery of meat cutting reveals the brand’s expertise. Our teams are trained in the best practices and precision cuts to offer the most noble pieces possible.
Semi-cooked (to be stored in the fridge)
A very slow and gently cooked method to preserve the original flavors of foie gras while providing it with an exceptionally melting texture.
Canned (to be stored at room temperature)
A higher temperature cooking method for a more typical taste and firmer texture than semi-cooked. It can be stored for several years to reveal the texture and taste of foie gras.
Whole foie gras
Recipe made from one or more lobes of foie gras, delicately deveined and seasoned before cooking. Torchon is one of the products made from whole foie gras.
Bloc of foie gras
Also known as terrine, this recipe is made from a finely seasoned foie gras emulsion. Due to its manufacturing process, it has a more homogeneous appearance and a lighter texture than whole foie gras. It is available in 80g, 85g, 125g, 500g, and 1kg sizes, in glass jars, can, and terrines. There is something for everyone!
Parfait of Foie Gras
Based on the principles of bloc of foie gras, cream and eggs are added to the recipe for a smoother, creamier result. It comes in a 1kg terrine format that can be served in slices or used as an ingredient in ganaches, or in a 140g format for home use, for example.
Our chefs offer you two methods to defrost frozen foie gras, whether it’s deveined or not:
The first method, place the foie gras in a refrigerator at a controlled temperature, between +4°C and +6°C, for a duration of 24 hours. This slow and safe approach ensures uniform defrosting while preserving the product’s quality.
You can also perform the immersion method. Submerge the foie gras, still in its packaging, in a container filled with room-temperature water. Refresh the water once to maintain a constant temperature and leave the foie gras submerged for at least two hours. This quick and efficient technique allows you to prepare foie gras quickly while respecting HACCP food safety standards. After defrosting, remove it from its packaging and prepare according to your culinary preferences.
A safe choice: sweet white wines. Also consider great White Burgundies and Champagne which can be good allies. Favor red wines for hot foie gras.
If, like us, you believe in the power of teamwork, the pursuit of excellence, and the strength of innovation, join us.
To find out our points of sale, contact us via the form below.
Yes, Rougié products are now sold in more than 65 countries worldwide. From Paris to Tokyo, chefs trust our expertise and the quality of our products. If you wish to know more, contact us.
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