Well behaved and well accompanied
Bresse poultry is distinguished by a tradition of rigorous breeding that guarantees its quality. It is raised in the traditional way. It grows serenely for 8 months in a meadow before fattening for 4 weeks on a healthy, controlled diet.
Plucked by hand, the bird is wrapped in a fine vegetable cloth sewn like a corset. The body is tightly molded to optimize the tenderness of the meat.
Bresse poultry stands majestically on the tables of Michelin-starred chefs. Ideally served with a Bugey AOC wine, an oak-aged Pinot Noir or a Mondeuse from a sunny vintage.
Bresse chicken farming 
