Rougié foie gras will no longer be produced in Sarlat, in Dordogne: 73 employees victims of a social plan

The announcement was made this Wednesday, November 20 during an extraordinary Social Economic Committee (CSE) in Pau. The world leader in foie gras, the Euralis group, has decided to put an end to its Rougié duck processing activities from Sarlat (Dordogne). This workshop, the only one of the brand to lower the curtain, employed 73 employees.

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“There could be reclassification proposals, but on sites that are far away,” declares Bruno Traverse, the general director of Euralis to France Bleu Périgord. Negotiations on this subject must take place soon with the unions, the other Rougié sites being located in Vendée and in the Hautes-Pyrénées.

“It raises a lot of questions”

Over the last five years, the company has lost some 30 million euros, in particular because of episodes of avian flu and the Covid crisis. “We are faced with a sector reality […] we are reaching the end of the race and the capacity to find new sources of rebound does not exist,” laments Bruno Traverse.

For his part, Sébastien Peytavie, the deputy for the Périgord Noir constituency, is amazed. “I contacted management who assured me that there was no problem of this nature, so I am quite angry […] When we see the promises in 2018 to create a site of excellence, it raises a lot of questions about how things could not be done and achieved.”

That year, the Rougié workshop in Sarlat underwent a first restructuring, shedding half of its workforce.