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Tag Archives: Poulet de Bresse
Chicken News. ‘Eggs on Legs’ and More
‘Could try harder’ was a repeating phrase in my school reports. It applies to the +£1 billion pa British chicken business too. Where some are trying specially hard, others patently are lagging behind. At risk of appearing to over-simplify, let me explain … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Chicken, Food Marketeers, food politics, Food Scams, French Regional Foods, Great Chefs, Guinea Fowl, Hen's and Bantam's Eggs, Ingredients, Label Rouge, Perfect Eggs, Poulet, Poulet Fermier, Poulet Fermiers, supermarkets, The Food Business
Tagged AOC Bresse Chicken, Campylobacter, Eggs on Legs, Food Standards Agency, Genuine3 Free Range, GMO Free Diet for Chicken, Label Rouge, Listeria, Loue, Normandy Chickens, Poulet de Bresse, Poulet en-roule, Poulet Fermier, Pure Breed Chicken, Red Tractor, Salmonella, Which? Magazine
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Manna Mia is a Poulet Roti
It just came to me that if I was ever asked that daft question about what was my favourite food, my answer would be one of two options depending who was doing the asking. First would be ‘any good food, well … Continue reading
Posted in Blue Collar Gastronomy, Capon, Chicken, Food travel, French Markets, French supermarkets, Great Chefs, Label Rouge, Poulet, Poulet de Gournay, Poulet Fermier, Poulet Fermiers, Speciality Chicken, Terroir
Tagged Anthony Blake, AOC, Blue Collar Gastronomy, Challons, French Habits, Le Figaro, Loue, Maize Fed, Paul Bocuse, Poulet de Bresse, Poulet de Gournay, Poulet Noir, Poulet Roti, Quentin Crewe, Roast Chicken, Slow Food, The Great Chefs of France, Wheat Fed
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Ah, Les Glorieuses de Bresse 2012
In just over a week’s time I’ll be driving across France to the south of Burgundy – the Maconnais – to celebrate the 150th Glorieuses de Bresse. Here, farmers – known as eleveurs – bring their finest birds to be … Continue reading
Polenta Tales
Some love it, others don’t, I adore fresh made polenta. I first ate it in Bianchi’s (Frith Street, Soho -many years gone) – long cooked hare in a thick, rich gamey with creamy polenta. A pre-Alpi classic dish if ever there was one. … Continue reading
Posted in Blue Collar Gastronomy, Classic Rice Dishes, Coffee, Comforting Foods, Food travel, Nonna's Cooking, Real Italy, Rice, Risotto, Venice, Wild Funghi
Tagged Blue Collar Gastronomy, Fegato alla Venezia, Fellini, Milanese Cucina, Polenta, Poulet de Bresse, Risotto alla Milanese, San Pellegrino, San Pellegrino Terme, White Maize, Wild Funghi
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‘Twin Beaks’ and Cherry Pie
Rolls Royce Chickens – merde mes braves – there’s more to a factory hybrid built up to huge carcase weight. This is anti-gastronomy. Stop please. The joke must end soon. Continue reading
Posted in Blue Collar Gastronomy, Capon, Food Influencers, Food Marketeers, Food Scams, French supermarkets, Latest Trends, Poulet, Poulet de Gournay, Poulet Fermiers, Rants, Speciality Chicken
Tagged AOC, Blue Collar Gastronomy, Chicken, David Lynch, Food Ethics, Food rant, Gareth Jones, Gareth Jones Food, Les Glorieuses, Poulet de Bresse, Poulet de Gournay, Ross hybrid, UK Food Industry, £32 Chicken
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10 Hours to Glory
Ten long hours driving from Calais to Bresse on gritted, but still slippery autoroutes – temperatures hovering between -2-4C. But worth every second let alone hour. This morning I drove to Louhans and was invited into Les Glorieuses session there … Continue reading