Normandy, known for its gastronomic riches, is conducive to poultry.

The farms are well isolated from each other.

They are surrounded by meadows planted with apple trees and surrounded by embankments, ensuring freshness and sheltered from wind.

The climate and soil nature play a very important role in the quality of Normandy poultry.

Perfectly temperate, the Norman climate is conducive to good use of open pasture for poultry.

Neither too cold nor too hot, it gets them out regularly regardless of the time of year.

Normandy poultry are permanently, even at the height of summer, a greasy grass and many worms that makes them never fat but slightly marbled meat.

From 1985, the Normandy region was recognized as one of the main producing areas of Poultry Label Rouge with its historical strains such Caumont or Crevecoeur.