About Rougie

It all started in 1875 with the opening in Cahors of a workshop which rapidly became the Mecca of all the galloping gourmets of the region. 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. By constantly perfecting its working methods and receipts, the brand has become the genuine emblem of French taste. Its foie gras are appreciated on all the most prestigious tables around the world.

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