ROUGIE, FOIE GRAS AND GASTRONOMIE SINCE 1875

ROUGIE, FOIE GRAS AND GASTRONOMIE SINCE 1875

The art of Foie Gras is a long history of quality, know-how and taste.

The South-West has been the land of choice for Foie Gras for centuries.

It is in this privileged terroir that the Foies Gras Rougié were born in 1875.

THE ROUGIE IDENTITY CARD

The world's leading producer of Foie Gras

Products exclusively marketed in the out-of-home catering network and B to C (Duty Free and Selected Fine Foods stores) in France and abroad

A privileged partner with a team of 23 CHEFS experts serving Chefs and a school of foie gras, where teachers are specialists (“Meilleur Ouvrier de France” and “starred chefs”) and product lovers.

Partnerships with Michelin three-starred chefs: The Meilleur Chefs, Yannick ALLENO, Christophe MULLER…

All production sites are IFS certified

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A WORLDWIDE UNRIVALLED RECOGNITION The world's leading exporter of Foie Gras with a tradition of export sales for several decades

Present in 100 countries on five continents: the greatest chefs of the world trust Rougié, the leading brand from Paris to Tokyo

The Sarlat site is approved for many export destinations

FOIE GRAS : VERY OLD ORIGINS

The migration of Scandinavian geese towards the Nile delta at the beginning of winter is at the origin of the discovery of Foie Gras by the Egyptians about 5000 years ago.Indeed, before the migration, the birds fattened themselves in order to build up reserves for these difficult periods.

With the introduction of maize in the 17th and 18th centuries Foie Gras production developed in southwestern France.

Today, France is the world's leading producer of Foie Gras, 70% of the production comes from South West France.

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A 100% CONTROLLED SUPPLY CHAIN FROM EGG TO PLATE

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FOIE GRAS, A NATURAL PRODUCT Before migration and brooding, birds fatten them-selves to accumulate reserves for these difficult times. Geese and ducks therefore have a natural ability store reserves in their liver.

Fattening is an amplification of a natural phenome-non.

The Mulard duck is the most widespread specy in French farms today. These birds have been selected for their ability to produce Foie Gras.

GMO-free, cereal-based foodstuff are selected for their quality and do not contain any medicine sub-stances.

ANIMAL WELFARE

Geese and ducks are raised in a natural environment and have access to shelters.

Breeding in liberty : animals have access to spacious and well-maintained paths with shaded areas.

Fattening is incompatible with industrial methods, it is an exclusively manual act. The animals welfare is a prerequisite for the quality

of the product : the Foie Gras can only come from a healthy animal.

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FOIE GRAS AND HEALTH Foie Gras has important nutritional qualities which are little recognized. It contains a wide variety of essential nutrients including: Magnesium, Phosphates, Calcium, Potassium, Iron, Retinol, Vitamin E, Vitamin C, and Folic Acid.

Its richness in vitamins and its fatty acid profile (saturated / mono-unsaturated / polyunsaturated) undoubtedly contribute to FRENCH PARADOX

The French paradox is the contradiction that exists between the eating habits of French people in certain regions and their health: they consume products that are fatter but are healthier and suffer even less from cardiovascular diseases than other countries with stricter diets.

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The Tasting Slicing is done with a thin blade knifePortion: 30 to 40 g per person80 g => 2 people180g -210g => 4 - 6 people310g => 7-8 peopleBread: The purists taste the foie gras without bread. A country bread or a baguette will perfectly combine with the subtlety of Foie Gras.

The Wine: The Foie Gras is ideal for an aperitif with Champagne

Goose Foie Gras will find its balance with a sweet white wine, like Sauternes, Muscat, Monbazillac, Jurançon

Duck Foie Gras will rather match with a typical red wine, such as Saint-Emilion, Graves or a dry and fruity white wine.

We invite you to discover how the French enjoy FOIE GRAS - French baguette Toast- Sweet seasonings : fig confit, onion confit, macaroons crumble, gingerbread- Seasonings, salted: Espelette pepper, truffle, salt, fleur de sel, olive oil, caviar, truffle risotto- Wines: Champagne as an aperitif, soft or dry white wines, red wines according to the tastes and the desired experience- A nature, a flavoured foie gras- A canned whole foie gras to take away- Goose Foie Gras and Duck Foie Gras to compare

HOW TO ENJOY FOIE GRAS

PRESERVINGAfter opening, the Foie Gras must

be kept in a food film at + 2 ° C. It has to be consumed within

the next 5 days.

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THE CHOICE : GOOSE OR DUCK FOIE GRAS ?

Duck Foie Gras has a more typical taste, more rustic and a beige color. In black packaging for Rougié.

Goose Foie Gras has a less marked taste and a pink color. In red packaging for Rougié. Because of its rarity, the goose has a higher tariff position than the duck.

Compared to the goose, the duck has a deficit of notoriety with the international customers. However, it is a segment with great potential to be developed in addition to the goose.

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BLOC OF DUCK FOIE GRAS : NATURAL

Bloc of Duck Foie Gras Net weight : 75 gr

Bloc of Duck Foie Gras Net weight : 145 gr

Bloc of Duck Foie Gras Net weight : 210 gr

Whole Duck Foie GrasNet weight : 180 gr

38 00€,

39 00€, 48 50

€,

40 50€, 24 50

€, 19 80

€,

WHOLE DUCK FOIE GRAS : NATURAL & FLAVOURED

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“The Duo”Bloc of Duck and Goose Foie Gras 2x40gr

“The Duo”Whole Duck and Whole Goose Foie Gras 2x40gr

NATURΑL WHOLE GOOSE FOIE GRAS

BLOC OF GOOSE FOIE GRAS : NATURAL

Whole Goose Foie GrasNet weight : 180 gr

Bloc of Goose Foie Gras Net weight : 75 gr

Bloc of Goose Foie GrasNet weight : 145 gr

54 80€,

28 00€, 29 50

€, 34 80

€,

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Bloc of Goose Foie GrasNet weight : 210 gr

FLAVOURED BLOC OF GOOSE FOIE GRAS

FLAVOURED BLOC OF DUCK FOIE GRAS

Bloc of duck Foie Gras Recipe contains Champagne (1,7%)

Net weight: 145 gr

Bloc of duck Foie Gras with Espelette pepper

Net weight: 145 gr

Bloc of Goose Foie Gras with Sauternes wine

Net weight: 145 gr

29 50€,

24 50€, 24 50

€,

11

GOOSE FOIE GRAS WITH TRUFFLES

Bloc of goose Foie Gras with Truffles

Net weight : 75 gr

32 80€,

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13

Whole Duck Foie Grascontains

Rose Champagne Net weight : 180 gr

44 80€,

LIMITED EDITIONSAN EXCEPTIONAL PRODUCT

THE DUCK FOIE GRASRosé Champagne recipe & Sarawak Pepper

THE DUCK DELIGHTPRESERVED TERRINES & RILLETTES

SIDE DISHES - CONFITS THE IDEAL GIFT!«Baguette» 4x100gNet weight : 4 x 100 gr

- Duck Breast Terrine with Sauterne Wine 100gr- Country Pate with Chestnuts 100g- Terrine with Perigord Walnuts (pure pork) 100gr- Venison Terrine with Bilberries 100gr

Fig Confit cooked in a old style Net weight : 115 gr

Onion Confit cooked in a old style Net weight : 115 gr

19 80€,

9 80€, 9 80

€,

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Duck Rillettes (Duck Meat Pate)Net weight : 180 gr

Goose terrine Provencal Net weight : 180 gr

Goose Rillettes (100% Goose Meat pate)Net weight : 180 gr

Green Pepper Duck terrine Net weight : 180 gr

Duck Confit terrineNet weight : 180 gr

11 50€, 11 50

€,

11 50€, 11 50

€,

11 50€,

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