{"title":"Arnaud Tauzin Landes Poultry","description":"\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eCorn-fed, free-range French poultry from the southwest · The chicken Hélène Darroze serves at the Connaught\u003c\/em\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eThe Sunday Roast at the Connaught\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eHélène Darroze roasts Arnaud Tauzin's chicken whole, on Sundays, at the Connaught — three stars, carving trolley, the full performance. Arnaud Tauzin farms in the Landes, raises his birds corn-fed and free-range, slow-grown the way the southwest has always done it. A chicken built for the centrepiece.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eThe Landes\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eThe Landes is the great pine-forest region of southwest France, stretching from Bordeaux to the Spanish border along the Atlantic coast. It is one of the historic homes of French free-range poultry — golden corn-fed, pasture-raised birds developed over generations on the sandy soils between the dunes and the inland forests. The combination of a mild Atlantic climate, low-density pasture and a corn-led feeding tradition produces poultry with a depth of flavour and a richness of fat that is genuinely distinctive — proper French farmhouse poultry, the way it was meant to be raised.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eThe region's poultry is protected under \u003cstrong\u003eLabel Rouge\u003c\/strong\u003e and \u003cstrong\u003eIGP Volailles des Landes\u003c\/strong\u003e — French and European designations that govern minimum age, breed, outdoor stocking density, feed composition and natural growth rates. Birds must be raised for a minimum of 81 days, free in the field, on a diet that is at least 50% maize. It is the corn that produces the characteristic deep yellow-gold fat that defines a Landais bird.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eArnaud Tauzin\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eArnaud Tauzin is one of the most respected poultry farmers in the Landes. He raises his birds the traditional way — corn-fed, free-range, slow-grown — with attention to detail at every stage that places his birds in the hands of three-star kitchens across France and beyond. Hélène Darroze's choice of Tauzin's chicken for the Sunday roast service at the Connaught is the most visible endorsement, but he supplies a wider list of serious restaurants in Paris, London and the southwest.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eWhat sets the birds apart is the combination of breed, feed, density and time. The corn diet builds the deep golden fat. The free-range pasture builds the muscle structure and flavour complexity. The slow growth — well past Label Rouge minimums — builds the depth that fast-grown birds cannot develop. The result is a bird with firm but tender flesh, remarkable richness of fat, and the kind of poultry flavour that needs nothing done to it beyond a hot oven and a knob of butter.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eThe Range\u003c\/h3\u003e\n\u003ch5 style=\"text-align: center;\"\u003ePoulet des Landes\u003c\/h5\u003e\n\u003cp style=\"text-align: center;\"\u003eThe classic Landes chicken from Tauzin's farm. Firm meat, golden fat, real depth — properly raised corn-fed poultry from the southwest of France. Available whole for centrepiece roasting, as supremes for portion-controlled cooking, or as \u003cem\u003ecuisse\u003c\/em\u003e (leg and thigh) for braising, confit and slow cooking.\u003c\/p\u003e\n\u003ch5 style=\"text-align: center;\"\u003ePintade des Landes\u003c\/h5\u003e\n\u003cp style=\"text-align: center;\"\u003eThe same farm, the same standards, applied to guinea fowl. Leaner than chicken, faintly gamey, properly fatted from the corn diet. The bird for those who want the depth of feathered game with the convenience and reliability of a farmed bird. Excellent roasted whole, brilliant braised, and the natural choice for a serious French Sunday lunch outside the traditional roast-chicken slot.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eLabel Rouge \u0026amp; IGP Volailles des Landes\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eTwo designations matter on these birds.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eLabel Rouge\u003c\/strong\u003e is the French national mark of superior quality in poultry — a state-administered certification with strict rules on minimum age (81 days), outdoor access, restricted slow-growing breeds, controlled diet and natural growth rates. It is a genuine quality mark and a meaningful step above standard free-range.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eIGP Volailles des Landes\u003c\/strong\u003e is the European geographical protection that ties Label Rouge production specifically to the Landes region. The combination means: the right breed, raised the right way, in the right place, for long enough. It is the regulatory framework that allows a farmer like Tauzin to do the work properly — and the customer to know what they are buying.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eThese are the same certifications that govern the better French farmhouse chickens you find on serious restaurant menus across France, and they sit just below AOC in the French agricultural hierarchy. (Poulet de Bresse is the only chicken in the world to carry full AOC.)\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eCooking\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eThe Landes bird needs the least done to it. Sea salt, butter, herbs, a hot oven — the recipe stops there.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eRoasted whole:\u003c\/strong\u003e Bring to room temperature for at least an hour before cooking. Season inside and out generously, rub with butter, roast at 200°C until the internal temperature at the thickest part of the thigh reaches 74°C. Rest 15–20 minutes loosely covered before carving. The pan juices, sea salt and a green vegetable is the entire dish.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSupremes:\u003c\/strong\u003e Pan-fry skin-side down in a small amount of butter over a medium-high heat to render the fat and crisp the skin — 4–5 minutes — then turn, drop the heat slightly, and finish for a further 3–4 minutes, basting with the foaming butter. Rest 2 minutes before serving.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eCuisse:\u003c\/strong\u003e The leg and thigh is the cut for slow cooking — braised in white wine and cream with mushrooms, confited slowly in duck fat for a southwestern classic, or roasted on a bed of vegetables until the skin is deep mahogany and the meat falls from the bone.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003ePintade:\u003c\/strong\u003e Lighter than chicken, with a faint gamey edge. Roast whole at 190°C — slightly lower than chicken because of the leaner breast meat — basting frequently to keep the breast moist. Excellent stuffed with herbs and lemon, or breast-down for the first half of the cooking time. Pair with autumn flavours: mushrooms, chestnuts, root vegetables, lentils, cream sauces.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSave the carcass for stock.\u003c\/strong\u003e Tauzin's birds make exceptional stock — long, deep, gelatinous, the foundation of consommé, risotto, soup and proper pan sauces.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eDelivery\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eInsulated packaging, next-working-day UK courier. Orders before 2pm dispatch same day. Free weekday delivery over £225.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e","products":[{"product_id":"poulet-landes","title":"Poulet Landes - Arnaud Tauzin","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA whole corn-fed chicken from the Tauzin family farm in St. Sever, Les Landes — the heart of south-west France's poultry country. The Tauzin family has been raising poultry here since the 19th century, and Arnaud Tauzin's birds are a staple of serious French restaurant kitchens, including that of three-Michelin-starred chef Hélène Darroze at The Connaught in London.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe breed is the Cou-Nu — a naked-neck variety with origins in Africa that has become a traditional favourite in the Landes region. The bare neck is not just a visual curiosity: it is a marker of a bird that is hardy, slow-growing, and well adapted to the hot summers of south-west France. These chickens spend the majority of their lives outdoors, foraging across the rolling hills and maize fields of the Tauzin farm. They grow slowly, which is the single most important factor in developing flavour and texture in a chicken.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe birds are fed on maize grown on the farm itself. In the final five weeks before slaughter, they are finished on whole maize and milk — a regimen similar to that used for capons, which develops a fine layer of fat between the skin and flesh and produces the characteristic golden colour and rich, deep flavour. The slow sugars in the maize convert readily to fat, which means the bird roasts beautifully: crisp, golden skin over firm, succulent, well-marbled flesh with a high meat-to-bone ratio.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a step above Label Rouge standard in both flavour and texture. It is the kind of chicken that makes you reconsider what chicken can taste like — firm but never tough, juicy throughout, and with a depth of flavour that carries through from breast to leg.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFINE \u0026amp; WILD prepares each bird in-house on the day it arrives from France. The birds are trussed using traditional techniques to promote even cooking, then blast frozen to −30°C to preserve freshness. They arrive oven-ready with no giblets.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Arnaud Tauzin, St. Sever, Les Landes, south-west France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Whole chicken (Cou-Nu breed)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet: \u003c\/strong\u003eMinimum weight 1.4kg\u003c\/p\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":53681996497281,"sku":"FPLCH-1","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/WHOLEPOULETLANDES_ARNAUDTAUZIN_FINE_WILDUK.jpg?v=1719303996"},{"product_id":"pintarde-landes","title":"Guinea Fowl Landes - Arnaud Tauzin","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA whole guinea fowl (\u003cem\u003eNumida meleagris\u003c\/em\u003e) from Arnaud Tauzin, one of France's most respected poultry producers, based in St. Sever in Les Landes, south-west France. The Tauzin family has farmed poultry since the 19th century, and their birds are raised to a specification that significantly exceeds standard Label Rouge requirements.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGuinea fowl sits between chicken and game bird in character — the meat is firmer-textured and leaner than chicken, with a subtle gamey depth that makes it more interesting to eat. Tauzin's birds are corn-fed on maize grown on the farm, and for their final five weeks they are finished on a diet of whole maize and milk. This finishing regime develops a layer of fat between the skin and the flesh, along with fine marbling through the meat, which is unusual in guinea fowl and transforms the eating quality. The slow sugars in the maize convert readily to fat, giving the skin exceptional colour and the ability to crisp properly during roasting, while the flesh beneath stays succulent.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result is a guinea fowl with noticeably more richness and depth than a standard bird — closer in character to the Tauzin chickens that have earned a reputation among some of London and Paris's best-known kitchens.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach bird is prepared and trussed in-house by FINE \u0026amp; WILD, arriving oven-ready and blast frozen to −30°C.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Arnaud Tauzin, St. Sever, Les Landes, France. Prepared and trussed in-house by FINE \u0026amp; WILD.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Whole guinea fowl (\u003cem\u003eNumida meleagris\u003c\/em\u003e)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 1.4kg±\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":40491624038505,"sku":"LFGF","price":50.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/LANDESGUNEAFOWL_ARNAUDTAUZIN_FINE_WILDUK.jpg?v=1719303999"},{"product_id":"poulet-landes-arnaud-tauzin-cuisse","title":"Poulet Landes Cuisse - Arnaud Tauzin","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA whole leg portion — thigh and drumstick — from Arnaud Tauzin's corn-fed Cou-Nu chickens in Les Landes. The cuisse is arguably the most flavourful part of any chicken, and with a slow-growing, properly finished bird like Tauzin's, the difference between this and a standard chicken leg is immediately obvious. The dark meat is firm, deeply savoury, and rich with the golden fat that develops during the five-week finishing period on whole maize and milk.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Tauzin family has been raising poultry in St. Sever, Les Landes, since the 19th century. Their Cou-Nu (naked-neck) chickens spend the majority of their lives outdoors, foraging across the rolling hills and maize fields of the family farm. The birds are fed on maize grown on the farm itself and finished on whole maize and milk for the final five weeks before slaughter — a regimen that develops a fine layer of fat between the skin and flesh, producing the characteristic golden colour, firm texture, and rich flavour that sets Tauzin's birds apart from standard Label Rouge poultry.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cuisse is one of the most versatile and forgiving cuts to cook. It is almost impossible to overcook — the connective tissue in the thigh breaks down with heat, keeping the meat moist and succulent even at higher temperatures. It roasts, braises, confits, and grills well, and the bone adds flavour to whatever it cooks in.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Arnaud Tauzin, St. Sever, Les Landes, south-west France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chicken leg (Cou-Nu breed), bone-in, skin on\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Use by the date on the label.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet: \u003c\/strong\u003e600g± (2 x Whole Legs)\u003c\/p\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":41867842715753,"sku":"FRLAC500","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/POULETLANDESCHICKENLEGS_ARNAUDTAUZIN_FINE_WILDUK.jpg?v=1719304073"},{"product_id":"poulet-landes-arnaud-tauzin-supremes","title":"Poulet Landes Supremes - Arnaud Tauzin","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA pair of skin-on breast supremes from Arnaud Tauzin's corn-fed Cou-Nu chickens — the same Landes birds served whole at The Connaught by Hélène Darroze, available here as individual portions. Each pack contains two supremes with a total weight of approximately 400g, making this a straightforward midweek option that delivers the same depth of flavour and quality as the whole bird.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Tauzin family has been raising poultry in St. Sever, Les Landes, since the 19th century. Their Cou-Nu (naked-neck) chickens are a slow-growing breed that spends the majority of its life outdoors, foraging across the rolling hills and maize fields of the family farm. The birds are fed on maize grown on the farm itself, and for the final five weeks before slaughter they are finished on whole maize and milk. This finishing regimen develops a fine layer of golden fat between the skin and flesh and produces the characteristic firm, succulent texture and rich flavour that sets Tauzin's birds apart from standard Label Rouge poultry.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe supremes are cut with the skin on, which is essential to the cooking method: started skin-side down in a cold pan, the skin renders slowly and crisps to a deep golden colour while the breast cooks gently from the underside. The fat layer from the maize-and-milk finishing means the skin crisps exceptionally well — better than almost any other chicken breast you will cook.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Arnaud Tauzin, St. Sever, Les Landes, south-west France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Chicken breast supreme (Cou-Nu breed), skin on\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate at 0–4°C. Use by the date on the label.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 400g± (2 supremes)\u003c\/p\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":40498261688425,"sku":"FRLASU","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/LANDESCHICKENSUPREMES_ARNAUDTAUZIN_FINE_WILDUK.jpg?v=1719304076"},{"product_id":"poularde-capon-landes-arnaud-tauzin","title":"Capon Landes - Arnaud Tauzin","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eOrigin: \u003c\/strong\u003eFrance \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Bred on the esteemed family farm of Arnaud Tauzin. The Tauzin family have 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eArnaud Tauzin specialises in raising poulardes, poulette, capon 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eThe Capon:\u003c\/strong\u003e A capon is a castrated male chicken that undergoes special feeding to develop tender, flavourful meat. After neutering at a young age, it's fed a rich diet for several months, resulting in exceptionally succulent meat with more fat marbling than regular chickens. They are only available seasonally (December-February) and are particularly popular for Christmas and New Year celebrations, especially in French cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eNet: \u003c\/strong\u003e2.9-3kg\u003c\/p\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"Default Title","offer_id":53681970708865,"sku":"CAPAT3000","price":135.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/ArnaudTauzinPoulardeLandes_FINE_WILD.jpg?v=1731946686"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/collections\/Poulet_Landes_Arnaud_Tauzin_FINE_WILD.jpg?v=1777211628","url":"https:\/\/www.fineandwild.com\/collections\/arnaud-tauzin-landes-poultry.oembed","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}