Bright red crest, blue feet, and immacuately white plumage, it's impossible to mistake Bresse poultry for any other.
The three words red, white and blue officially describe Bresse poultry, which has earned the A.O.C label since 1957, but its unique taste is what really distinguishes it from the rest.
Reared in the open air, Bresse poultry only feeds on grain (maize, wheat), dairy produce and small worms, molluscs or insects which are found in nature and which gives it its unique taste.
To preserve its high quality, the Bress Poultry Board (the CIVB) keeps a weather eye open! Areas and rearing conditions are clearly defined. Every chicken sent to market has to have the breaders official stamp by way of an identification bracelet on the left foot, a red/white and blue seal at the base of the neck and a quality label.
If you visit the area try dinner at:
L’Auberge Bressane
166 blvd.de Brou
Bourg-en-Bresse
Rhône-Alpes / Ain
+(04)-74-22-22-68
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