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	<title>Synalaf &#187; Premium Flavor</title>
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	<link>http://www.volaillelabelrouge.com</link>
	<description>Volailles fermières Label Rouge</description>
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		<item>
		<title>The special flavor properties of Label Rouge eggs and poultry</title>
		<link>http://www.volaillelabelrouge.com/en/the-special-flavor-properties-of-label-rouge-eggs-and-poultry/</link>
		<comments>http://www.volaillelabelrouge.com/en/the-special-flavor-properties-of-label-rouge-eggs-and-poultry/#comments</comments>
		<pubDate>Mon, 06 Jan 2014 16:18:37 +0000</pubDate>
		<dc:creator>Synalaf</dc:creator>
				<category><![CDATA[Special flavor properties]]></category>

		<guid isPermaLink="false">http://www.volaillelabelrouge.com/?p=4780</guid>
		<description><![CDATA[Label Rouge is the only official indicator certifying a superior level of quality (art. L.641-1 of the French Rural Code).
To obtain the Label Rouge and maintain it, organoleptic tests are carried out regularly to demonstrate that Label rouge products are superior in terms of taste.
These organoleptic tests are performed each year by accredited laboratories.
There are [...]<span class="more-link"><a href="http://www.volaillelabelrouge.com/en/the-special-flavor-properties-of-label-rouge-eggs-and-poultry/" class="more-link">Read More</a></span>]]></description>
		<wfw:commentRss>http://www.volaillelabelrouge.com/en/the-special-flavor-properties-of-label-rouge-eggs-and-poultry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Nutritional value of Label Rouge traditional poultry</title>
		<link>http://www.volaillelabelrouge.com/en/nutritional-value-of-label-rouge-traditional-poultry/</link>
		<comments>http://www.volaillelabelrouge.com/en/nutritional-value-of-label-rouge-traditional-poultry/#comments</comments>
		<pubDate>Mon, 06 Jan 2014 16:14:27 +0000</pubDate>
		<dc:creator>Synalaf</dc:creator>
				<category><![CDATA[Nutritional value]]></category>

		<guid isPermaLink="false">http://www.volaillelabelrouge.com/?p=4777</guid>
		<description><![CDATA[Poultry is an important component in the human diet. Traditional poultry therefore plays a major role in a varied, balanced, healthy diet.
Because of their specific breeds, their age, their feed rich in cereals and the way they are reared, the nutritional properties of Label Rouge poultry are different. They contain:

more protein
less water
less lipids and therefore [...]<span class="more-link"><a href="http://www.volaillelabelrouge.com/en/nutritional-value-of-label-rouge-traditional-poultry/" class="more-link">Read More</a></span>]]></description>
		<wfw:commentRss>http://www.volaillelabelrouge.com/en/nutritional-value-of-label-rouge-traditional-poultry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roast Label Rouge traditional capon with baked apples and potatoes</title>
		<link>http://www.volaillelabelrouge.com/en/roast-label-rouge-traditional-capon-with-baked-apples-and-potatoes/</link>
		<comments>http://www.volaillelabelrouge.com/en/roast-label-rouge-traditional-capon-with-baked-apples-and-potatoes/#comments</comments>
		<pubDate>Mon, 06 Jan 2014 15:30:16 +0000</pubDate>
		<dc:creator>Synalaf</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.volaillelabelrouge.com/?p=4766</guid>
		<description><![CDATA[Preparation time: 20 mn
Cooking time: 2 h
Ingredients for 8 people: 

1 Label Rouge Traditional Capon, weight 3 kg
8 Cox’s orange pippin apples
200 g fresh or deep-frozen redcurrants
1 jar of redcurrant jelly
500 g of new potatoes
2 sprigs of thyme
Olive oil
Salt, freshly ground pepper

Preparation :

Tie up the capon and brush it with olive oil
Place the capon in [...]<span class="more-link"><a href="http://www.volaillelabelrouge.com/en/roast-label-rouge-traditional-capon-with-baked-apples-and-potatoes/" class="more-link">Read More</a></span>]]></description>
		<wfw:commentRss>http://www.volaillelabelrouge.com/en/roast-label-rouge-traditional-capon-with-baked-apples-and-potatoes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Label Rouge country-style roast chicken and potatoes</title>
		<link>http://www.volaillelabelrouge.com/en/label-rouge-country-style-roast-chicken-and-potatoes/</link>
		<comments>http://www.volaillelabelrouge.com/en/label-rouge-country-style-roast-chicken-and-potatoes/#comments</comments>
		<pubDate>Mon, 06 Jan 2014 15:18:58 +0000</pubDate>
		<dc:creator>Synalaf</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.volaillelabelrouge.com/?p=4762</guid>
		<description><![CDATA[Preparation time: 15 mn
Cooking time: 1 h 15 mn
Ingredients: 

1 Label Rouge traditional country chicken
1 lemon
1 onion
50 g butter
1kg baby new potatoes

Preparation: 

Pre-heat the oven Th. 7 (210° C).
For the lemon juice over the chicken and rub it into its skin. Place the lemon halves inside the carcass with the peeled onion cut into four.
Brush [...]<span class="more-link"><a href="http://www.volaillelabelrouge.com/en/label-rouge-country-style-roast-chicken-and-potatoes/" class="more-link">Read More</a></span>]]></description>
		<wfw:commentRss>http://www.volaillelabelrouge.com/en/label-rouge-country-style-roast-chicken-and-potatoes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Taboulé of Label Rouge chicken and fresh broad beans</title>
		<link>http://www.volaillelabelrouge.com/en/taboule-of-label-rouge-chicken-and-fresh-broad-beans/</link>
		<comments>http://www.volaillelabelrouge.com/en/taboule-of-label-rouge-chicken-and-fresh-broad-beans/#comments</comments>
		<pubDate>Mon, 06 Jan 2014 15:14:49 +0000</pubDate>
		<dc:creator>Synalaf</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.volaillelabelrouge.com/?p=4760</guid>
		<description><![CDATA[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, [...]<span class="more-link"><a href="http://www.volaillelabelrouge.com/en/taboule-of-label-rouge-chicken-and-fresh-broad-beans/" class="more-link">Read More</a></span>]]></description>
		<wfw:commentRss>http://www.volaillelabelrouge.com/en/taboule-of-label-rouge-chicken-and-fresh-broad-beans/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Label Rouge chicken thighs marinated in orange and mangetout peas</title>
		<link>http://www.volaillelabelrouge.com/en/label-rouge-chicken-thighs-marinated-in-orange-and-mangetout-peas/</link>
		<comments>http://www.volaillelabelrouge.com/en/label-rouge-chicken-thighs-marinated-in-orange-and-mangetout-peas/#comments</comments>
		<pubDate>Mon, 06 Jan 2014 15:08:53 +0000</pubDate>
		<dc:creator>Synalaf</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.volaillelabelrouge.com/?p=4756</guid>
		<description><![CDATA[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 [...]<span class="more-link"><a href="http://www.volaillelabelrouge.com/en/label-rouge-chicken-thighs-marinated-in-orange-and-mangetout-peas/" class="more-link">Read More</a></span>]]></description>
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		<slash:comments>0</slash:comments>
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