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PGI — Centre-Val de Loire
Since the 18th century, Gâtinais hens have fed on damp pastures, yielding fine, firm flesh—an emblematic product of this age-old poultry terroir between Île-de-France and Bourgogne.
Free-range poultry from Centre-Val de Loire, PGI (IGP) since 1996.
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The Gâtinais, a historical transition region between Île-de-France and Bourgogne, has been renowned since the 18th century for the excellence of its poultry: as early as 1759, a Parisian gazette praised turkeys and poulardes 'à la Gâtinoise', and a 1774 almanac cited poultry among the riches of Nemours. In the early 19th century, the gastronome Grimod de La Reynière hailed the capons, poulardes and turkeys of the Gâtinais among the finest in the kingdom. Market halls, such as the one in Ladon where markets and fairs have been held for 300 years, structured the poultry trade towards Paris; in the 1920s, Gâtinais traders formed a syndicate. The Volailles du Gâtinais PGI was recognised in 1996.
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The very name 'Gâtine' etymologically denotes wet land, ill-suited to arable farming—a territory that was poor for a long time, for which poultry farming served as a natural subsistence supplement. This transition territory between Île-de-France and Bourgogne extends over Essonne, Seine-et-Marne, Loiret and Yonne, encompassing 256 communes. Here, Gâtinais poultry have access to a vast, grassy and wooded range, enjoying great renown for the finesse and firmness of their flesh.
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Gâtinais poultry owe their name to an ancient breed, the Gâtinaise, a hen with uniform white plumage native to the region. Described in detail from 1880 and endowed with a breed standard established by the Gâtinais Club as early as 1909, it was among the most widely reared fowl in France in the 1920s and 1930s, before farm poultry rearing turned away from it in the 1960s in favour of more productive crossbreeds; its preservation is championed today by the Parc naturel régional du Gâtinais français. Today as in the past, Gâtinais capons and poulardes remain the poultry of choice for festive tables.
Appearance
Well-conformed poultry with whitish flesh.
Aroma
Distinct aroma of farm-reared poultry.
Taste
Delicate flavour; once grilled, it pairs perfectly with a good homemade purée.
Texture
Tender, succulent flesh.
Volailles du Gâtinais include:
(81 days minimum)
(castrated, fattened bird, 150 days minimum)
(fattened young female, 126 days minimum)
(140 days minimum)
(140 days minimum)
minimum 75% cereals on a weighted average (70% for guinea fowl).
maximum 11 birds/m² in poultry houses for chickens (6.25/m² for capons and poulardes, 5/m² for geese).
81 days for chickens, 126 days for poulardes, 140 days for turkeys and geese, 150 days for capons.
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Gâtinais capons and poulardes are traditionally enjoyed roasted whole, often stuffed with chestnuts or mushrooms; chicken is simply roasted on a spit or in the oven, whilst goose, cooked for Christmas or as confit legs, pairs wonderfully with potatoes roasted in goose fat or seasonal vegetables from the Gâtinais.
Since: 1996
Area covered: 256 communes in the départements of Essonne, Seine-et-Marne, Loiret and Yonne
Key requirements: Slow-growing strains, 75%+ cereals, mandatory grassy range, minimum slaughter age depending on the species (81 days for chicken to 150 days for capon)
Organic farm
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