VOLAILLER DELANOË
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Richard Delanoë's father passed on his passion to his sons: to Richard, who specialised in poultry 10 years ago, and to his brother who runs the Delanoë butcher's shop next door. You will find them at the bottom of the market. The key word for this poultry specialist is education: indeed, it is not enough to sell very good products, it is especially important to explain how to cook them to bring out all their flavours. And this is what Richard Delanoë does through the recipes listed on his website. Here the rabbits are farmed and come from the Bois de Boulle farm (near La Turballe). The poultry, selected in 3 different regions (Landes, Challans, Ain) all have a Label Rouge. The pigeon in blood, the Mesquer pigeon, i.e. not bled, is honoured on the tables of the greatest restaurateurs. You are bound to find what you are looking for in the wide range of kebabs, roasts, black and yellow chickens, farm chickens, organic chickens, Bresse chickens, Rennes chickens, cockerels, paupiettes, boneless quails, white puddings, paving stones with cheese or pesto, guinea fowl roasts with sauerkraut, grilled meats, duck breast, capon, foie gras, terrines... Here, we are very attached to the fact that the product corresponds as well as possible to the expectations of the customers, that's how the turkey roast with chorizo and mushrooms was created! With a little salt, pepper and white wine you can prepare an exceptional poultry! Excellent value for money.
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