White plumage, blue feet, red combs… Poultry from Bresse is the only one to be certified by the AOC – Appellation d’Origine Contrôllée, the Controlled Designation of Origin – and has been since 1957! The appellation guarantees that the product has been produced in a consistent and traditional manner within a clearly defined geographical area, and thus represents a mark of quality.
Highly valued and brought to glory by top chefs around the world, the birds are meticulously cared for by farmers who are respectful of traditions and standards.

Rigorous regulations for a premium product

Chicken, fattened young hen and turkey from Bresse: Bresse poultry is classed as a luxury product, along with Bresse Capon, which completes the range of gourmet poultry. The maturation process involves 8 months of grazing in the field followed by 4 weeks of fattening. The birds weigh at least 3 kilograms and the farmers’ meticulous preparation reaches new heights at the end of the year for “Glorieuses de Bresse”, the annual Bresse poultry contest. A true gastronomic affair which brings together chefs, celebrities and famous gastronomes, during which awards are given to the finest birds in each category.

L'Ecu d'Or Restaurant in Villars-les-Dombes, Ain.