Bresse

The poulet de bresse — a breed of blue-footed poultry from Bresse in France — is free-range, pasture-based and air-chilled after slaughter.

The Ultimate Expert Gift Guide 2010

A curious feature of farming in the Bresse is the number of artificial ponds which are seen in different directions.

Holidays in Eastern France Matilda Betham-Edwards 1877

And I've eaten roasted fowl all over the world, from the vaunted Bresse chickens of France to the legendary black-skinned chickens of Hong Kong, even Ethiopian roast chickens spicy and Japanese birds marinated in sake.

Jay Weston: Lindy and Grundy -- Two Women Butchers Take L.A. by Storm Jay Weston 2011

When I started, the difference is there was only one chicken—Poulet de Bresse, one salmon—wild.

Chef Paul Bocuse Harks Back to His Youth Jemima Sissons 2011

*** Guy Savoy himself is doing the catering and the signature dish – artichoke soup with black truffle and parmesan, served with brioche stuffed with wild mushrooms and covered with truffle butter, a fine foil of bread and a nicely cooked Bresse chicken served just with strips of fennel is too often served up.

Matthew Yglesias » Inhofe Kinda Sorta Admits Waterboarding is Torture 2010

“Better than Bresse,” he said, referring to the famed, dark-footed birds of Normandy.

The Sorcerer’s Apprentices Lisa Abend 2011

Sébastien Véronèse Chef Paul Bocuse His food continues to inspire others; for its 20th anniversary, D&D London's restaurant La Pont de La Tour will run a tribute menu from Oct. 12-31 that will include some of Mr. Bocuse's most famous dishes, such as his truffle and foie gras soup and Bresse chicken.

Chef Paul Bocuse Harks Back to His Youth Jemima Sissons 2011

Sébastien Véronèse Bresse chicken cooked in a bladder à la Mère Fillioux Back at home, above the restaurant, he normally dines with his wife, Raymonde, in a small dining room filled with memories from his life, including pictures with Jean-Luc Naret, the former head of Michelin Guides, and comic books depicting the great French chefs at war.

Chef Paul Bocuse Harks Back to His Youth Jemima Sissons 2011

"Of course he wanted to eat Bresse chicken," Mr. Bocuse says of the regional favorite.

Chef Paul Bocuse Harks Back to His Youth Jemima Sissons 2011

There is fresh milk, both pasteurized and unpasteurized Louis Pasteur was born just down the road in Dole, hundreds of cheeses and yogurt from happy cows, chickens from nearby Bresse, fresh herbs, honey, local meats, vegetables and fruits.

Moving to France Christine Pretkel 2011