Rougié was founded as a gourmet shop in 1875 by Léonce Rougié in Cahors. The expanding business later moved to Sarlat, the capital of Périgord, Frances top gastronomic region.
During the 1950's, Jean Rougié, Léonce's son, started travelling the world to supply royal families, gastronomic restaurants and leading hotels.
Today, Rougié can be found in 120 countries around the world, available to Chefs and gourmets wherever they go. Ducks are farmed in France, Bulgaria, Canada and China.
One of their specialties is Rougié's rendered duck fat which may be used in much the same way as olive oil or butter. Duck fat is actually closer to olive oil in heath benefits since it too contains a high percentage of mono-unsaturated fats which are the kind that help raise good cholesterol.
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