The blue foot, or Poulet Bleu as it's sometimes called is a homegrown version of France’s mythical poulet de Bresse—it is so esteemed that in 1957 it was awarded A.O.C. status, which basically means that unless it grew up foraging the fertile fields, tucking into the occasional worm or snail, and lapping up the pure spring water of its designated region, then it ain’t Bresse—blue-footed or not.
I finally found the "poulet de Bresse" today when I was doing my weekend market shopping in Le Bon Marché. I have been looking for it since I moved to France. I get to know this type of chicken from the book of Peter Mayle, A Year in Provence. Apparently it is so prestigious that you can't find it in ordinary supermarkets, Auchan and Carrefour. I am so glad that I finally found it and I would have a chance to taste how different it tastes from an ordinary chicken. Bon appétit!
I finally found the "poulet de Bresse" today when I was doing my weekend market shopping in Le Bon Marché. I have been looking for it since I moved to France. I get to know this type of chicken from the book of Peter Mayle, A Year in Provence. Apparently it is so prestigious that you can't find it in ordinary supermarkets, Auchan and Carrefour. I am so glad that I finally found it and I would have a chance to taste how different it tastes from an ordinary chicken. Bon appétit!
Aucun commentaire:
Enregistrer un commentaire