Bresse poultry and specialities
International notoriety
Bresse poultry has benefited from a controlled designation of origin since 1957. authentic Bresse poultry must wear a ring on the left leg with the name of the farmer, the PDO label and the tricolour seal.
It is the result of work and experience passed down in Bresse for generations. Today, there are no great restaurants without Bresse poultry. the reputation of Bresse chickens, capons and hens has gone around the world and haute cuisine has taken hold of this unique product.
Bresse chickens and capons benefit from a preparation for festive end-of-year meals that optimizes the tenderness of their flesh. These fine poultry are, after slaughter, rolled and tightened in a vegetable cloth according to an ancestral method.
We have to go back to December 24, 1865, to find the trace of the first Bresse poultry competition in Pont-de-Vaux.
Since then, every year in December in Bourg-en-Bresse, Louhans, Montrevel-en-Bresse and Pont-de-Vaux the Glorieuses de Bresse take place. These are beauty contests, where breeders submit their most beautiful poultry to the appreciation of a jury made up of amateur or professional gastronomes.
At the end of the award ceremony, the poultry market opens where the general public can come and buy their festive poultry!
Other Bresse specialities
Push the door of one of our good restaurants and taste the Vonnassian pancakes made famous by the starred chef, Georges Blanc, the parsley frogs with PDO Bresse butter or a fried white fish and finish with a Bresse tart with PDO Bresse cream!