Label Rouge

Label RougePGI Dairy & eggs Crème fraîche fluide d'Alsace The white gold of Alsace, gathered at the earliest from the daily milkings, free from starter cultures… Label RougePGI Meat Agneau du Périgord Young farm-reared Périgord lamb, 80 to 180 days old, suckled by its mother on the rocky pastures of the… PGILabel Rouge Fruit & vegetables Asperge des sables des Landes Springing from the Atlantic sands where the pine forest meets the ocean, the Landes asparagus grows… Label RougePGI Meat Bœuf de Bazas A centuries-old tradition of fattening bullocks at the gates of Bordeaux — marbled meat, exceptional… Label RougePGI Meat Bœuf de Chalosse Farmhouse beef from the meadows of Chalosse — tender, marbled meat, the result of nearly three years of… PGILabel Rouge Fruit & vegetables Kiwi de l'Adour Born in 1965 from a gamble by Henri Pédelucq, an agronomist from the Landes, Kiwi de l'Adour has become… PGILabel Rouge Meat Porc du Sud-Ouest A heavy pig fed on maize from the Gascon country — the tradition of milhoc that creates all the flavour… Label RougePGI Meat Poulet du Périgord France's first Label Rouge, won in 1965 by Dordogne farmers — free-range chicken reared for at least 81… Label RougePGI Meat Volailles de Gascogne Chickens, capons and guinea fowl reared for at least 81 days on the hillsides of Armagnac and Gers… Label RougePGI Meat Volailles des Landes The first farm poultry to earn the Label Rouge in France, in 1965 — reared in total freedom in Europe's… Label RougePGI Meat Agneau du Bourbonnais Suckled at the teat across bocage pastures — fine, pale-pink meat and the rustic flavour of classic… PGILabel Rouge Meat Bœuf Charolais du Bourbonnais White or tender pink meat of the Charolais, reared under the Bourbonnais sky — finesse and flavour of a… PGILabel Rouge Meat Volailles d'Auvergne In the shadow of the volcanic puys, farmhouse chickens and capons graze outdoors on the pastures of the… PGILabel Rouge Meat Volailles du Velay Farmhouse poultry from the Velay plateau — free-range reared for at least 84 days — delicate meat and… Label Rouge Charcuterie Jambon persillé de Bourgogne A delicate shredded ham, encased in a clear jelly veined with green parsley — the emblematic cold… PGILabel Rouge Spices & condiments Sel de Guérande / Fleur de sel de Guérande Harvested by hand by paludiers in the thousand-year-old marshes of the Guérande peninsula, grey salt and… Label RougePGI Meat Volailles de Janzé In the heart of Ille-et-Vilaine, Janzé embodies a tradition of poultry-farming excellence, where every… Label RougePGI Grains & pulses Lentilles vertes du Berry In the heart of Berry, emerald grains that carry the ancient flavour of the land. Label RougePGI Meat Volailles de l'Orléanais The free-range poultry of the Val de Loire: 100 days on pasture, firm and flavourful meat born of a… PGILabel Rouge Charcuterie Boudin blanc de Rethel Created in 1626 by an officer of the king on the run, with neither breadcrumbs nor artificial binders… PGILabel Rouge Fruit & vegetables Clémentine de Corse A green leaf attached to the stalk — that is all it takes to recognise the only French clementine.… Label RougePGI Cheeses Emmental français Est-Central Nine hundred litres of milk for a single wheel — Emmental Est-Central is a cheese of patience… PGILabel Rouge Charcuterie Saucisse de Morteau In the secrecy of the tuyés, where fir smoke has risen slowly for centuries, the Belle de Morteau is… PGILabel Rouge Meat Volailles du Languedoc Languedoc farmhouse poultry: tender white meat, free-range, delicate mild flavour. Label Rouge Fruit & vegetables Châtaigne du Limousin The châtaigne du Limousin is autumn gold fallen from thousand-year-old trees, the sacred sustenance of… PGILabel Rouge Meat Porc du Limousin A pig reared slowly, fed on cereals from the Limousin terroir, delivering pink meat of tenderness and… Label RougePGI Meat Veau du Limousin A pale, tender meat, nourished on mother's milk in the Limousin bocage — true milk-fed veal from an… PGILabel Rouge Meat Agneau Laiton de l'Aveyron The lamb of the Aveyron mountains, nourished on its mother's milk and mountain pastures: tender… PGILabel Rouge Meat Agneau Fermier du Quercy The lamb of the Causses du Quercy: tender pink meat, delicate and subtly herbal flavour, reared suckling… PGILabel Rouge Fruit & vegetables Ail Rose de Lautrec The pink pearl of the Tarn hillsides, Lautrec garlic is recognisable by its satiny skin, lingering… Label Rouge Meat Bœuf Gascon With its silver-grey coat and forward-curving horns, the Gasconne des Pyrénées descends each autumn from… PGILabel Rouge Grains & pulses Haricot Tarbais With its silky, pearlescent bean, the Haricot Tarbais is the soul of Gers cassoulet and the pride of the… Label RougePGI Meat Veau d'Aveyron et du Ségala Pinkish-white veal from the Occitan mountains, raised under its mother in open pasture — the tender… PGILabel Rouge Meat Volailles du Gers Poulet fermier du Gers: tender white meat, reared free-range under the Gers sun, a delicate, mild… PGILabel Rouge Meat Volailles du Lauragais Festive poultry from the Lauragais: hardy breeds, delicate meat, reared free-range across the lands of… Label Rouge Fruit & vegetables Endive de pleine terre The chicon of the North, this ivory-white vegetable born of a Brussels misunderstanding, embodies… Label Rouge Grains & pulses Flageolet Vert du Nord ‘Better known as chevrier vert, the Flageolet vert is characterised by its kidney-shaped bean, its… PGILabel Rouge Grains & pulses Lingot du Nord “The Lingot du Nord is the soul of Flanders in a pearly white bean...” Label Rouge Cheeses Mimolette An orange sphere with a grey, cratered rind, born of a rift with Holland — mimolette owes its colour to… Label RougePGI Meat Volailles de Licques “Volailles de Licques are Christmas in flesh and feathers...” Label RougePGI Meat Agneau de Sisteron Between the Crau and the alpine pastures, the transhumant lamb brushes through the wild thyme and… PGILabel Rouge Fruit & vegetables Pommes des Alpes de Haute Durance The only triple-certified apple in France, picked between 450 and 900 m altitude in Alpine orchards, it… PGILabel Rouge Meat Bœuf du Maine Here, it is not the breed that makes the beef, it is the grass — and the time it is given. PGILabel Rouge Meat Porc de la Sarthe Le Cénomans — farmhouse pork from Maine reared on straw since the Middle Ages, an alliance of a… Label Rouge Seafood Sardines de Saint-Gilles-Croix-de-Vie In Saint-Gilles-Croix-de-Vie, sardines have nourished generations of Vendée fishermen and kept thirteen… PGILabel Rouge Meat Volailles de Challans Black chickens awarded Label Rouge certification as early as 1969, ducks and poultry reared free-range… Label RougePGI Meat Volailles du Maine Since 1958, the Coopérative des Fermiers de Loué has upheld the traditional farm rearing of Maine… PGILabel Rouge Meat Agneau du Poitou-Charentes "Agneau du Poitou-Charentes embodies a thousand years of pastoralism in the Atlantic bocage, where sheep… Label Rouge Fruit & vegetables Ananas Victoria de La Réunion Smaller than its imported cousins, sweeter, more fragrant — the ananas Victoria de La Réunion is the… Label Rouge Fruit & vegetables Letchi de La Réunion For six weeks in December, the slopes of eastern La Réunion are draped in scarlet clusters — the Kwaï Mi… PGILabel Rouge Meat Pintadeau de la Drôme A young guinea fowl reared in Drôme for between 87 and 100 days, with greyish-blue plumage and firm… Label RougePGI Grains & pulses Raviole du Dauphiné Smaller than a coin, filled with Comté and fromage blanc, passed down since the Middle Ages by the… Label Rouge Traditional dishes Tartiflette A Savoyard potato gratin smothered in melted Reblochon — the star of the après-ski table, born barely… PGILabel Rouge Meat Volailles de l'Ain White or yellow hen of the Ain — reared for a minimum of 81 days — firm, tender meat, classic finesse of… PGILabel Rouge Meat Volailles de la Drôme White, black or yellow chicken reared free-range — 81 days minimum — fine, tender meat from the Dauphiné.