Bocage Bressan and its famous creamed chicken
The time has come for autumnal feasts, the shoulder season when the desire to cook a good little slow-cooked dish on Sunday returns at full gallop.
With these temperatures dropping, what could be more comforting than a delicious hot dish?
Due to the diversity of its terroirs and its numerous recipes, the charm of our country is embodied in our plates and in our regions.
For gastronomy enthusiasts, take advantage of a stay in the Ain department to taste a good chicken in cream, a 100% local dish. From the small country inn to the famous restaurant, it is the emblematic dish of Bresse that can be found on the menus of the region's restaurants.
The leading defender of this exceptional local product, the great chef Georges Blanc is the historic ambassador of Bresse poultry and the president of the Interprofessional Committee. He perpetuates the tradition of chicken and hen according to the recipes developed by his grandmother Elisa, the famous “Mother Blanc” of the 1930s, including the famous chicken in cream.
Whether in its Ancienne Auberge or in its gourmet restaurant in Vonnas, it is served prepared according to the rules of the art.
“Queen of poultry, poultry of kings”, Bresse poultry, raised in the Bressan bocage, has held an Appellation d'Origine Contrôlée since 1957 (which became AOP in 1996) like the great wines.
It is the only poultry in France and in the world to benefit from such recognition. It was in 1591 that Bresse Poultry was first mentioned.
In the registers of Bourg-en-Bresse the inhabitants of the town offer 2 dozen fat poultry to the Marquis de Treffort who chased away the Savoyard troops.
Bresse poultry is already an offering, a refined gift. The one that makes its region famous is easily recognizable: thin, smooth blue legs, white plumage and a red crest...
His adornment is completed by a silver ring on his left paw on which the name and address of his breeder are inscribed.
Its tasty and tender flesh tantalizes the taste buds of all gourmets. Raised in the open air for 16 weeks, the poultry finds part of its diet in the Bressan bocage (grass, worms, molluscs, insects, etc.) supplemented by the breeder (wheat, corn and dairy products). Its production area extends over a defined area (Ain, Saône et Loire and Jura) based on ancestral know-how.
