Rougié got its start in 1875 in Sarlat, France, as a gourmet shop that would soon become a local favorite. Léonce Rougié and subsequently by his son, Jean Rougié, led the company as its reputation grew, until the 1950’s when it had officially gained a powerful international stature. Rougié’s brand is so strong, their products can be found in over 120 countries around the world, and is one of the leading suppliers of top quality Foie Gras and Moulard Duck specialties for American chefs. Rougié reached and has continued to maintain its high standards due to enacting a philosophy based on sustainable farming, innovation, and great passion for detail. Their farming process reflects these ideals, with each step of their ducks’ growing and hand-feeding process being closely supervised. After 12 weeks of free-range growing, their ducks are hand-fed 2 meals per day for 10 to 11 days until they are properly prepared to produce foie gras. Their process has been perfected so that the ducks experience no pain or stress as the farmers feed them the locally grown feed, corn with no hormones or antibiotics, which allows for the tastiest and healthiest moulard duck products. Rougié’s importance and status as a leader of the global gourmet meat market was solidified in 2007 when they opened the School of Foie Gras in Pau, where celebrated chefs pass on their wisdom and expertise as teachers.