A white dress, blue legs, a red comb: the only poultry in the world with protected origin status (AOP), Bresse poultry reigns supreme on the most refined French tables.
Photo: Wikimedia Commons (CC BY-SA)
History & Expertise
Bresse chicken is unlike any other poultry. Descended from the Gauloise Blanche, a hardy breed of ancient origin, it grows slowly, free-range, on the vast grassy pastures of Bresse. Each farmer adheres to exceptionally strict specifications: minimum outdoor space per animal, feed based on local cereals and dairy products, long rearing period, and traditional finishing. This outdoor life creates an athletic bird whose marbled and juicy flesh develops a depth of flavor that connoisseurs place at the absolute pinnacle. Recognized with an appellation from 1957, Bresse chicken has always been the poultry for special occasions and great chefs, celebrated from Lyon's "mères" to Michelin-starred tables.
Specialties
Chicken, pullet, or capon depending on the season: each piece deserves respectful cooking — gently roasted in the oven, patiently basted, or poached in cream according to Bresse tradition. The thin skin browns beautifully, the meat remains tender, and the cooking juices alone are worth the detour.
It is a living heritage product, the result of the work of passionate breeders who perpetuate a unique agricultural model. FOODHUB is proud to offer this icon of French gastronomy: for a festive meal, a family Sunday, or simply the desire to taste, once in your life, what poultry truly means.