Poultry

The quail is a small game bird with a rich gastronomic tradition, originating from France. These delicacies are raised on small farms or harvested in the wild. The meat is tender, aromatic, and has an elegant, slightly gamey flavor.

Quail is a favorite among gourmets and is perfect for luxurious dishes. Think quail stuffed with figs or mushrooms, wrapped in bacon, or grilled. It's also excellent as a starter or part of a multi-course dinner.

The French goose is a traditionally raised or wild-caught bird with a distinctive, full-bodied flavor. Its meat is firmer than that of duck or chicken and has a rich mouthfeel. In France, the goose is prized for its authentic character and is often used in festive cuisine.

Goose is excellent for slow-cooked preparations such as confit, roast goose with apple, or stews with winter vegetables. The fat is also very flavorful and suitable for frying potatoes or vegetables.

French ducks are known for their succulent meat, distinctive flavor, and culinary versatility. These birds are often raised in traditional systems and fed natural grains, which contribute to the meat's deep flavor.

Whether you choose a crispy seared duck breast fillet (magret de canard), confit de canard, or a slow-cooked stew with orange and thyme, duck is always a feast for the eyes. It pairs beautifully with sweet or fruity accents.

The partridge is a small game bird available only during the game season. This bird lives in the wild or is kept in natural conditions. The meat is light in color, finely textured, and has a characteristic, refined gamey flavor.

Partridge is particularly good when slowly roasted, for example, with sage, pancetta, or a mushroom and chestnut stuffing. A wonderful dish for autumn or the holidays.

The pheasant is a true classic of the French game season. This elegant bird has a somewhat firmer structure and a distinct yet accessible gamey flavor. The pheasant lives in the wild or is bred under natural conditions.

The meat lends itself perfectly to classic dishes like pheasant with sauerkraut, in a cream sauce, or combined with truffle and mushrooms. It's perfect for a cozy dinner during the colder months.

Guinea fowl (pintade) is a unique French poultry with a firmer texture and a slightly gamey flavor. These birds are raised traditionally and free-range, on a natural diet of grains and seeds.

Guinea fowl is a nice compromise between chicken and game and is excellent in the oven with rosemary, garlic, and lemon. It's also delicious in stews or cooked at a low temperature.

The pigeon is a true delicacy in French cuisine. These birds have dark, rich meat with an intense flavor. Available only during the game season, pigeon is usually bred on a small scale and under natural conditions or caught in the wild.

A pink-roasted pigeon with a rich sauce reminiscent of red wine, balsamic vinegar, or blackcurrant is a culinary experience. It pairs beautifully with earthy flavors like beetroot, lentils, or mushrooms.