Label Rouge is a production method based on an approved specification that is respectful of animal welfare and protects the environment
Since 1960, Label Rouge poultry has been reared using traditional, free-range production methods based on an official Label Rouge specification approved by the French public authorities.
These special production methods ensure the poultry’s welfare and protect the environment whilst producing poultry meat with superior organoleptic properties that only Label Rouge can guarantee.
The 5 main principles on which LABEL ROUGE traditional poultry is based are:
For more information: http://www.volaillelabelrouge.com/en
Comments will be approved before showing up.
CONTACTLESS DELIVERY - a member of 'LES GASTRONOMES' wearing Mask and Gloves will deliver your order to your door in Thermal Insulated box. We will ring your door bell and leave the box at your door step.
Please note cash/card payment options are unavailable for health and safety reasons. Kindly arrange your payment online before the expected delivery time to avoid any delay and inconvenience. If you have already completed your payment, we thank you for your cooperation.
The contents of a pantry cupboard look different all around the world. This is because the way people eat around the world differs from one continent to the next. But which items are likely to be found in all pantries, regardless of their geographical location?