Associate member of the Bocuse d’Or 2007

"Bresse Poultry ...

The Queen of Poultry, the Poultry of Kings "

In the same way, there are chickens, and there are "Bresse Chickens" ...

Bresse Poultry is unique ...

It is the only poultry, in France, in Europe, throughout the world, which, like all good wines dear to our hearts, has the benefit of an A.O.C. (Guaranteed Origin Appellation). This law on A.O.C. qualification defines, very precisely: the zone, the breed and the rearing conditions which give right to this title of "Bresse Poultry".

It is true that, in Bresse, we do not trifle with Poultry. TO DO THINGS WELL ... (by complying with the conditions of production) and TO MAKE IT KNOWN (by the promotion of this high-quality product) to TASTE THE DIFFERENCE ... and SAVOUR THE EXCELLENCE ... this is our motto !!!

How to recognise Bresse Poultry

WARNING :

Poultry produced "in Bresse" is not necessarily "Bresse Poultry".

Reared in the Bresse "bocage", Bresse Poultry is easy to recognise ... by its colour codes (Article 2 of the Decree dated 04/01/95) and its identity codes (characteristics of authenticity - Article 11 of the same Decree):

• Completely white feathers, including the hackles; fine bluefeet, completely smooth; red crest, single, with large denticulations, red wattles, white or red-speckled ear-flaps; white skin and flesh.

• A ring with the full name and address of the rearer, fitted on the bird's left leg; the tricolour seal fixed on the base of the neck with the full name or company name of the forwarding agent which has prepared the bird; the A.O.C. label from the Volaille de Bresse Interprofessional Committee; the identification seal for Capons and Poulards.

NO POULTRY MAY BE SOLD UNDER THE "BRESSE" APPELLATION IF IT DOES NOT SIMULTANEOUSLY BEAR THESE IDENTIFICATION MARKS.

Breeding conditions

There is nothing scientific about this production ...

Everything is based on experience and tradition !!!

Rearing Bresse Poultry requires very meticulous, demanding work.

• grassy pastures: 1 chicken per 10 m2

and starting from the 35th day at least, the breeder provides the chickens with cereals (maize and wheat) and milk products. A chicken reared on grassy pastures (for correct conformity and full physical development of the bird) finds its complementary food there (grass, worms, seeds, insects ...).

• chicken coops:

The finishing stage is carried out in chicken coops (wooden cages). It lasts for 8 to 15 days for chickens, a minimum of one month for capons and poulards.

As a conclusion, the life span cannot be less than 4 months for chickens, 5 months for poulards and 8 months for capons.

• The Poulard: female sex, it will only be slaughtered 5 months before its sexual maturity, and after spending one month in a coop. Its flesh is tender and juicy.

• The Capon: male sex, it is slaughtered at 8 months minimum. It is castrated when about 10 weeks old. The Capon is kept in a coop for 1 month. Its flesh is very soft and marbled.

One finds with experience that Bresse Poultry meat has a special flavour which is very much appreciated by the finest Gourmets ... It also seems certain that the "marbled" aspect contributes to its savouriness.

Preferred by those who love good living and the most famous chefs, real Bresse Poultry is always present on the best tables in gourmet France.