Taboulé of Label Rouge chicken and fresh broad beans

06 January 2014 Preparation time: 15 mn Cooking time: 25 mn Ingredients for 4 perople: 2 Label Rouge chicken breasts 150 g of millet. You can also use wheat grains or, if you are in a hurry, couscous, quinoa or bulgur wheat (faster cooking). 2 small tomatoes 200 g of fresh (or deep-frozen) broad beans 2 small new onions 1/3 bunch of parsley sea salt crystals, [...]Read More

Label Rouge chicken thighs marinated in orange and mangetout peas

06 January 2014 Preparation time: 10 mn Cooking time: 30 mn Ingredients for 2 people: 2 Label Rouge chicken thighs 2 oranges 200 g mangetout peas sea-salt crystals and freshly ground pepper To marinate 1 clove of garlic 1 tablespoon of olive oil salt, pepper 1 tablespoon of honey juice of 1 orange 1 teaspoon of orange flower water Preparation: Pre-heat the oven to 200°C (th.7). Crush the garlic, prepare the [...]Read More

How does one recognize a Label Rouge egg?

06 January 2014 Since January 1, 2004, eggs must be marked on their shells as well as on their packaging, in order to optimize the tracking system and improve consumer information. The farming method must be clearly indicated on the box and a code must appear on the eggs: 0: organic production 1 : free range/Label Rouge free range eggs 2 : [...]Read More

What are Label Rouge eggs?

06 January 2014 Label Rouge eggs are laid by hens that, like Label Rouge poultry, have been reared outdoors using traditional farming methods The Label Rouge tag has been used for eggs since 1998. Label Rouge eggs must be produced according to official Label Rouge specifications approved by the French authorities. Today, there are 14 specifications that have been [...]Read More

Geese

06 January 2014 Label Rouge traditional geese A Label Rouge traditional roasting goose is a dish that is traditionally eaten during the end of year festivities in some regions of Europe. Origin Hardy breeds selected for the quality of their meat and their slow growth. Roasting geese have white feathers. Farming methods Geese are reared in little flocks in small, well-lit poultryhouses in [...]Read More

Christmas turkey

06 January 2014 Label Rouge traditional Christmas turkey Label Rouge traditional Christmas turkey is highly valued for its tender, unctuous flesh that is obtained only by using exceptionally long, traditional outdoor breeding methods. When roasted and stuffed, a traditional turkey serves 8 guests. Origin Hardy breeds, with black or bronze feathers, selected for the quality of their meat and their slow [...]Read More