POULET LANDES ARNAUD TAUZIN
From the sun-drenched fields of Les Landes to the world's finest kitchens, the Tauzin family has been perfecting the art of poultry farming since the 19th century. Their signature chicken, raised on the rolling hills of St. Sever in South-West France, has earned its place on the most discerning tables – including the legendary kitchen of three-Michelin-starred chef Hélène Darroze at The Connaught.
What makes this chicken truly exceptional? It's the culmination of generations of expertise, where tradition meets terroir. The Cou-Nu birds, distinguished by their characteristic "naked necks," are corn-fed with maize grown right on the Tauzin family farm. The result is nothing short of culinary perfection: meat that's remarkably firm yet juicy, with a depth of flavour that surpasses even the prestigious Label Rouge standard.
PRODUCER
Bred on the esteemed family farm of Arnaud Tauzin. The Tauzin family has been raising poultry since the 19th century in St. Sever, situated in the picturesque south of Les Landes in South-West France. This region is renowned for its superior poultry, characterised by its rolling hills, vast prairies, and maize fields.
Arnaud Tauzin specialises in raising poulardes, poulette, and guinea fowl, all of which are corn-fed on maize cultivated on their own farm. The quality of his product far exceeds that of most Label Rouge birds available. The birds he raises are of the 'Counu' (or Cou-Nu) variety, known as 'naked neck' birds, a breed with origins in Africa and now a traditional favourite in the Landes region.
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FRESH POULET LANDES
These birds are incredibly resilient, a necessary trait given the scorching summers of the region. They spend the majority of their lives outdoors, resulting in robust health and flavourful meat. Due to their slow growth, the meat is succulent yet firm, packed with rich flavour.
For their final five weeks, these birds enjoy a diet of whole maize, grown on the farm and milk. This regimen, similar to that of a capon, leads to the development of a fine layer of fat between the skin and flesh, along with delightful marbling. The diet's 'slow sugars' readily convert to fat, imparting a beautiful colour to the skin. When cooked, this yields a wonderfully crispy skin encasing tender, succulent flesh.
POULARDE LANDES
This refers to a female Bresse chicken that has never produced eggs. After free-range rearing, it undergoes a 3-week finishing period, being fed a rich diet of corn, wheat, maize, other grains, milk, and buttermilk. This luxurious preparation makes it a premium choice for celebratory meals.
PREPARATION
All of our poultry is expertly prepared in-house. We process each bird on the day it arrives from France, ensuring maximum freshness. Using traditional trussing techniques, we carefully bind the birds into the ideal shape for oven roasting. This method closes any cavities, promoting even cooking throughout. Please note that these birds are oven-ready and do not include giblets, making them convenient for immediate use in your kitchen.
Frozen Poularde: For optimum freshness, we prepare our poultry immediately upon arrival from our suppliers. Each bird is carefully wrapped and rapidly frozen to -30°C using a blast freezer. This advanced quick-freezing method prevents the formation of ice crystals within the meat, ensuring the bird remains in perfect condition when defrosted. As a result, you can expect exceptional quality and cooking results, preserving the premium taste and texture of our Poultry.
AS DELICIOUS AS IT IS VERSATILE
These chickens deliver exceptional taste and texture - notably moist and substantial compared to standard poultry. The meat stays firm and juicy when cooked, with a particularly high ratio of meat to bone that makes them economical despite their premium quality.
While they excel in any preparation, they're especially well-suited to roasting, developing a crisp golden skin while maintaining their succulence.
The quality is evidenced by their selection for the prestigious Connaught restaurant, where three-Michelin-starred chef Hélène Darroze features them in her signature roast chicken dishes..
WINE PAIRINGS
FRENCH POULTRY
