Description
Bleu Blanc Coeur Poultry
The poultry farming of Alice, nestled on the plateaus of Cantal, has an important requirement list. Twins, Daniel and Alain Raymond, took over the family farm in the 2000s. They immediately wanted to guarantee their customers high-quality meat. “What makes poultry quality is the feed and the length of breeding. The poultry is raised for 4 months, which is 40 days more than a label,” they explain. Advocates of healthy animal feed and animal welfare, Alain and Daniel have turned to the Bleu Blanc Coeur Charter. “What we liked about this charter is the obligation of results and means. Our poultry is subject to regular analysis. Today, we have no veterinary pharmaceutical products on the farm. From the start, we immediately noticed an improvement in the plumage and vitality of the poultry,” the two farmers note.
Alain and Daniel Raymond specialize in high-end and rustic poultry. To grow in good conditions, each poultry house has a park to run and enjoy its natural environment.
Vegetable Feed
The chickens are fed with vegetable feed made from natural seed without GMOs or antibiotics. The poultry eats wheat, corn, alfalfa, flax, earthworms, grass, gravel, all on a 5 hectare park. Here, the pullets, guinea fowl, chicks, capons live to the rhythm of nature. The two brothers wanted to reproduce the traditional breeding of their grandparents. “Our parents already raised chickens for family consumption.” When they took over the family farm, they wanted to modernize it while keeping the tradition.
They also raise guinea fowl. “We do large guinea fowl, over 150 days,” they explain. The guinea fowl are raised outdoors, without stress.
Since 2002, they decided to focus on gastronomic restoration. Alice’s Poultry quickly caught the attention of the Lamartine restaurant Chef. On the shores of Lake Bourget, at Pierre Marin’s table, customers can taste these high-quality poultry raised outdoors. Chef Marin particularly appreciates the quality of the poultry raised outdoors. The farmers and the Chef Marin defend the values of good eating
Piece of 2.4kg giblets and head on
Cooking tips: oven bake at 180° or in crapaudine style on BBQ
