An official dinner at the Palace of Versailles, Donald Trump at the table with Emmanuel and Brigitte Macron, and among the gold, a poultry from the Bourbonnais countryside. In a few hours, this chicken raised in Allier found itself thrown into the heart of French diplomacy, under the chandeliers of the country’s most famous palace. The scene is surprising.
Behind this appearance on a presidential menu, a small sector from Allier suddenly sees its name circulating well beyond its region. Phones ringing, journalists following one another, curious chefs coming forward: for the Bourbonnais AOP chicken, this Versailles dinner marks a discreet but real turning point.
In Versailles, Bourbonnais poultry is invited to the Trump-Macron dinner
Wednesday June 17, for the celebration of the 250th anniversary of the American Declaration of Independence, Emmanuel Macron received Donald Trump at the Palace of Versailles. The menu for this very formal dinner included black pork from Bigorre, asparagus from Val-de-Loire and poultry from Bourbonnais. The announcement took the industry by surprise. Patricia Nifle, director of the union for the defense of Auvergne farm poultry and Bourbonnais chicken, says she felt, she told France 3 Auvergne-Rhône-Alpes.
For breeder Franck Lustriat, president of the Bourbonnais Interprofessional Chicken Committee, this choice sparked. In the sector, we see a. The precise identity of the breeder whose poultry ended up in Versailles remains unclear, the circuits passing through butchers and wholesalers. Franck Lustriat believes, however, that these were sent for slaughter a fortnight before the event.
Poulet du Bourbonnais AOP: history and breeding of a royal poultry
Born in the Bourbonnais countryside at the end of the 19th century, this chicken finds its roots in sharecropping. Poultry produced beyond a certain quota remained with the sharecropper’s family, which pushed Allier farms to develop quality poultry to generate additional income. Resulting from the meeting between a local white hen and a Brahma rooster from Asia, this poultry sports ermine plumage reminiscent of the prerogative of the kings of France, an animal described by breeders as .
Its specifications are demanding: at least 101 days of outdoor breeding, with a 3,000 m² grassy area for 500 chickens. The animals live in small wooden cabins on floors, approximately 62 to 70 m², continuing the know-how of the sharecroppers of yesteryear. Their diet includes at least 70% local cereals, enriched with dairy products two to three weeks before slaughter to provide softness and marble to the flesh. In terms of taste, the meat is judged and so tender that it . Sensory juries identify a taste, according to Patricia Nifle.
A small Bourbonnais poultry sector between pride and ambitions
Recognized as AOP since November 2023, Bourbonnais chicken has joined an extremely restricted circle: there are only two poultry benefiting from such a designation in France and Europe, the other being Bresse poultry. Today, the sector still only has seven breeders and produces around 300 to 350 chickens per week, a supply that is already insufficient to meet the growing interest of haute cuisine and star chefs like Olivier Valade.
The enthusiasm linked to the AOP, reinforced by the spotlight of Versailles, encourages new installations. Three additional breeders are in the process of arriving, with the aim of increasing the number of henhouses from 11 to 22 next year. And then, despite this rise in power, those responsible reiterate their desire to remain one, refocused on limited volumes and the pleasure of high quality products.
What is Bourbonnais AOP poultry?
Bourbonnais AOP poultry is a free-range chicken raised outdoors in Allier for more than 100 days, according to very strict specifications.
Why was Bourbonnais chicken served to Donald Trump?
It was chosen for an official dinner at Versailles as a symbol of French gastronomic excellence, alongside other prestigious local products.
What does Bourbonnais chicken taste like?
Tastings describe a very tasty, marbled flesh, with an intense and persistent flavor, and a particularly melting texture in the mouth.
