GAZING out from his 110ha farm to the silhouetted Jura mountains in the distance, Jean-Michel Sibelle expounded on the intricate secrets of soil, climate and breeding that have made his chickens – blue feet, white feathers, red combs in the colours of France – the royalty of poultry.
The “poulet de Bresse” is no ordinary chicken. It was recognised in 1957 with a designation of origin, similar to that accorded a great Bordeaux.
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