En poursuivant votre navigation sur ce site, vous acceptez l'utilisation des cookies permettant de vous proposer des services et contenus personnalisés.

Other Poultry

OTHER POULTRY

Presentation

Amongst the poultry range we have smaller birds such as guinea fowl, poussins and quails. These small poultry taste fine and delicate.

The pigeon : Usually tasted according to regional culinary traditions, it is a rustic and original dish.
Whole: full or Oven-ready / partly deboned (spatchcock)
Cut: breasts and legs / terrine

The quail : Usually served as an appetizer, in the shape of legs or breasts, or at meal, stuffed or coated with barbecue flavourings, be careful to just-right cook it so it does not lose its tenderness. Raised for its delicate and tasty flesh, the quail satisfies the discerning palates.
Whole: Oven ready or with head on feet on / Cut: filet and thigh / terrine / fresh or cooked and peeled eggs

The poussin : Its flesh is tender and tasty. The poussin is eaten either whole and roasted or as spatchcock.
Whole: oven ready or boneless, white and yellow flesh

The guinea fowl : It is a poultry with tender flesh with a thin and coloured skin. Its taste reminds of the game meat.
Whole: ready to cook or head on / feet on
Cut: supreme, tenderloin, thigh

Contact us

+33 2 23 22 39 11
contact@cote-food.com

Côté Food

6 Rue Alain Gerbault,
35000 Rennes

Certification

IFS - 17-02-020