Ain is one of the greatest gastronomic regions in France. With its leader, Georges Blanc, who ardently defends the most beautiful poultry in the world, benefiting from an AOC (protected designation of origin) since 1936.

Before serving them, well browned, on the table for end of year celebrations, meet them in the meadows of Bresse where they peck fresh grass in total freedom. Their only food complement is cereal and milk, in other words a perfect food which gives to the flesh of this exceptional poultry an incomparable taste and texture.

Moreover, they are very pretty. From Gallic or Bresse race and belonging to the Gallus type, them are very jingoistic with their red comb, their nice white feathers and their blue legs. The Bresse farms, which show all the rewards won in fat poultry competitions on their facades, go to the trouble of doing work which occupies them all year long.

Among these competitions, there is the Glorieuses de Bresse to be missed under no pretext. In three cities of Ain, the poultry, just before Christmas, are aligned on stalls closely wrapped up so that their flesh remains firm and so that they take on this elongated shape which characterizes them. The great chefs criss-cross the alleys to track down the best ones. Among them, the members of the Club des Cuisiniers de l’ Ain who make Bresse poultry one of the jewels of their table.