It is once again time for the prestigious competition “Les Glorieuses de Bresse”. For 160 years, the finest poultry from the Bresse region has been celebrated in Montrevel.
Hélène Jacquet, breeder of Bresse poultry, will remember this morning for a long time. She received the honorary award of the “Glorieuses de Bresse” for her capons in Montrevel-en-Bresse (Ain). Her poultry was recognized for the perfect shape and well-distributed fat. Hélène Jacquet’s poultry lived in Chaveyriat in the Ain department in complete freedom. This is the most important rule for poultry from the Bresse region. They live outside, even when it snows.
The breeder decided on this profession two years ago, after previously working as a pastry chef in major restaurants. The greatest and best gastronomes rave about the “Glorieuses de Bresse”. “After all, there are a handful of people today who have understood that you give your life meaning when you do it well,” comments three-star chef Pierre Gagnaire on the France 3 channel.
Wikipedia:
Bresse chicken or Bresse-Gauloise is a chicken breed originating from the Bresse region northeast of Lyon, located between the Jura and the Saône. Since as early as 1601, under Henry IV, it was established by “Appellation d’Origine” that “the chicken of Bresse” could not be kept under this name in any other region, the chickens of this breed received the additional name Gauloise outside their home area.
Today, 1.2 million Bresse chickens are produced annually, out of a total French production of around 650 million poultry. Volaille de Bresse, Poulet de Bresse, Poularde de Bresse, and Chapon de Bresse are protected designations of origin (AOC) for meat and slaughter products of this breed from the Bresse region.
In Germany, chickens of this breed are marketed as Les Bleues due to the protected designation of origin and their striking blue legs. In their white plumage, Bresse chickens display the national colors of France with their red comb and blue legs…