Producteurs et artisans signature
Bresse beef
['bresse chicken', 'poulet de bresse']
La Bresse is a historic French region straddling the Ain, Saone-et-Loire and Jura departments, recognised for its AOP poultry since 1957. The Bresse chicken, of the white Gauloise breed with blue feet and immaculate plumage, is raised free-range for a minimum of four months on 10 square metres per head, with a local cereal diet. Bresse beef, less famous than poultry, is undergoing IGP development in 2026. The Georges Blanc house in Vonnas has made Bresse chicken its historic signature since 1872 and figures among the oldest three star tables (1981) integrated into a family hotel (Source: INAO Bresse Poultry, 2026).