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Label Rouge — PGI — Brittany
In the heart of Ille-et-Vilaine, Janzé embodies a tradition of poultry-farming excellence, where every slow-reared bird bears the mark of the Breton terroir
Free-range poultry from Brittany, PGI (IGP) since 1996.
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Janzé, a small market town in south-eastern Ille-et-Vilaine, has been rearing farm poultry for centuries: as early as 1843, M. Ogée's dictionary of the province of Brittany noted that "the rearing of poultry is still one of the most lucrative industries in this region [...] the poulardes of Janzé are remarkable for the delicacy of their flavour". This long-standing reputation is rooted in a local breed, the last 'gélines noires' that once populated Armorica. In 1900, Janzé's weekly market was the most important in Ille-et-Vilaine for live poultry — the sign of a poultry-farming basin that was already solidly established. Further evidence of this renown: for the centenary of Jules Verne's Around the World in 80 Days, the ocean liner Le France featured "Poussin de Janzé Sauce Mousquetaire" on its menu.
Unlike the 'Volailles de Bretagne' PGI, which covers all four Breton départements, Janzé has preserved a distinct geographical character and an excellence recognised as early as 1988 by the French Label Rouge — a prestigious distinction reserved for poultry reared outdoors according to strict specifications. This Label Rouge was gradually extended to the rest of the range: white capon and yellow chicken in 1988, turkey in 1992, guinea fowl in 1994, and yellow capon in 2000.
In 1996, the 'Volailles de Janzé' PGI was officially established, legally anchoring the century-old reputation of this local poultry-farming area. PGI status grants Janzé a more restricted production area than its Breton neighbour: the entire département of Ille-et-Vilaine, complemented by bordering cantons in six neighbouring départements.
Today, the Coopérative des Fermiers de Janzé, created in 2003, brings together 170 member farmers across around 390 poultry houses. It was preceded, as early as 1980, by the Association du Poulet de Janzé — a defence and management organisation that remains active today as the official custodian of the Label Rouge and PGI specifications.
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While the 'Volailles de Bretagne' PGI covers all four Breton départements and brings together several producer groups, including Les Fermiers d'Argoat, active since 1975 in Côtes-d'Armor, Janzé represents a distinct alternative: a geographically ultra-concentrated area, a more intimate cooperative built on the values of hands-on farmers, and an excellence recognised for longer (Label Rouge since 1988).
Volailles de Janzé are renowned for:
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Janzé benefits from a distinctive terroir east of the Armorican Massif, surrounding the inland basin of Rennes. Rivers are plentiful here, set in narrow valleys where humidity remains constant despite moderate rainfall; proximity to the ocean tempers temperature variations, which do not exceed a range of 10°C. This mild oceanic climate, combined with the bocage countryside — whose hedgerows protect from the wind and shelter wildlife —, allows the poultry to range outdoors all year round.
Janzé farms remain on a human scale: 170 farmers share around 390 poultry houses, averaging just over two buildings per holding. Many are also traditionally dairy farmers — the rearing of farm poultry developed as a complement to dairy farming, particularly after the introduction of milk quotas in 1984.
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Janzé lies at the heart of the Pays de Rennes — a position that fostered the growth of Janzé's live poultry market as early as 1900, when it was the largest in Ille-et-Vilaine. Even today, Janzé farm poultry features in regional recipes, such as poulet de Janzé à la normande, simmered with dry cider, calvados and crème fraîche.
Every year, poultry farmers from the sector gather for a celebratory weekend of sharing around their birds: organised since 1993, initially in Janzé and then in Rennes since 2014, this event — historically known as the 'Foire aux chapons' — is now called the Toqués de Janzé. This close relationship between producers and consumers remains a major asset for traceability and enduring commitment to quality.
Appearance
Plump carcase with well-developed muscles evenly distributed over the entire skeleton; white or yellow flesh and skin depending on the strain. Well-distributed fat.
Aroma
Pure, clean animal aroma, free of unpleasant odours — the result of free-range rearing on grassy, shaded runs.
Taste
Firm, flavourful flesh, long renowned for its delicacy: as early as 1843, Ogée's dictionary was already praising "the delicacy of their flavour".
Texture
Firm and tender meat, the result of rustic, slow-growing strains and daily access to the outdoor run.
the undisputed star. Slow-growing, slaughtered at a minimum of 81 days for a minimum weight of 1.3 kg (drawn presentation). Highly prized by chefs.
slaughtered at a minimum of 94 days for a minimum weight of 0.85 kg. A rarer product.
(festive season): slaughtered at a minimum of 140 days for a minimum weight of 2.3 kg.
(festive season): castrated male bird, slaughtered at a minimum of 150 days for a minimum weight of 2.9 kg, finished on whole milk for at least 4 weeks. Highly limited seasonal product.
(since 2018): stricter specifications than European organic standards — access to the run from 40 days compared with 23, slaughter at 81 days compared with 70 or even 56. At launch, 7 farmers and 16 poultry houses were committed to the approach.
Janzé PGI + Label Rouge specifications:
from 6.25 (turkey) to 13 (guinea fowl) birds/m² depending on species; 11/m² for chicken
2 m²/bird minimum for chicken, guinea fowl and capon (6 m² for turkey), covered with grass and shaded areas
rustic, slow-growing strains, rigorously selected
every farmer accredited, every batch ringed and traced from hatchery to abattoir
Industrial partnership: after the unilateral withdrawal of its historical partner Doux in 2007, the cooperative turned to the LDC group and its SNV abattoir in Château-Gontier (Mayenne), which today handles 90% of marketing; the remainder is sold through a subsidiary 100% owned by the farmers.
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Ideal preparation: Volaille de Janzé is so delicate that it deserves very simple cooking that lets the flavour shine. Slow roasting at 160°C (1 hour 45 minutes for 1.5 kg), basting regularly with the natural juices, and resting for a minimum of 15 minutes before carving. Alternatively, braising with cream or dry cider — on the same principle as poulet de Janzé à la normande, simmered with onions, calvados, dry cider and crème fraîche.
To avoid: overly heavy sauces (béchamel, peppercorn sauce), overly acidic marinades, cooking at too high a temperature which would dry out the delicate meat.
Serving temperature: 62–65°C at the core (hotter than standard poultry, but without overcooking). For Janzé terrine, chill for 4–6 hours.
Since: 1988
Area covered: Ille-et-Vilaine (in its entirety) and bordering cantons of 6 neighbouring départements
Key requirements: 81+ days for chicken; 70-75% cereals depending on species; free-range; GMO-free since 2009; traceability
Since: 1996
Area covered: Ille-et-Vilaine (in its entirety) and bordering cantons of 6 neighbouring départements
Key requirements: Same specifications as Label Rouge; reinforced traceability; third-party body inspection
The sector is structured around two complementary entities based in Janzé: the Association du Poulet de Janzé, a defence and management organisation active since 1980 and official custodian of the Label Rouge and PGI (IGP) specifications, and the Coopérative des Fermiers de Janzé, created in 2003, which today brings together 170 member farmers for around 390 poultry houses. This organisation guarantees complete traceability from chick to shelf.
Agricultural cooperative
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