COUR D'ARMOISE CUISSE 650g±

Cour D'Armoise Chickens have long been the favourite of France's three-star Michelin restaurants. 

At Pascal Cosnet, rustic poultry reign supreme. Chickens, hens and guinea fowls from the Patis farm are renowned for their exceptional quality and inimitable taste.

Pascal Cosnet breeds poultry from several old, slow-growing breeds, including blue-legged bare necks and Gauls. They evolve in the open air on more than 6 hectares of grassed surfaces and have free access to their buildings.

The poultry is fed with the cereals produced on the farm. Maize and wheat form the basis of their diet with the addition of essential oils and more than twenty-five wild plants to their ration, gathered from a natural and protected site. These include dandelion, heather, bramble, nettle, and horsetail. These plants are selected for their remineralizing and tonic properties. They give the meat a particular taste, which the breeder describes as “organic”, and contribute to the proper functioning of the organism of poultry.

Each poultry is refined before slaughter, Pullets and hens are cured for a week with a selection of five plants additional to their usual decoctions. The hens, on the other hand, are also finished with whole cow's milk. This makes it possible to obtain fine and tasty meat, with fat perfectly distributed in the flesh. 

Net: 650g± IQF Frozen

Origin: France