Poultry has always been the speciality of Challans. Famous for its ducks, coveted by top chefs, the town has since diversified to include chickens, quail, geese, capons, turkeys and guinea fowl. Challans poultry has been awarded the "Label Rouge" label, and is reared on grain and in the open air, making it tender and moist.

Challand's long tradition of poultry fairs dates back to the 17th century, when the famous duck was introduced by Dutchmen who had come to work in the area. Marais Breton Vendéen Unless it was Spanish sailors... Myth or reality? But the name of Challans has remained synonymous with picturesque fairs.

Since 1994, Challans poultry has been recognised at European level with a Protected Geographical Indication (PGI).

Capital of duck and black chicken

From the 17th century onwards, Challans was known as the duck capital of France, and the development of the railways made it even more famous. Although ducks were known as "Canard nantais" at the time, as they were shipped to Paris via Nantes station, they soon became known as "Canard de Challans", as they were traditionally reared solely in the marshes.

The "Canard de Challans" farming area stretches from the coastal marshes to the land in the north-west of the Vendée. This region's temperate climate, marshy soil (whose canals are fed by the Loire and Grand Lieu lake) and mineral salts are perfectly suited to the animal.

Canard de Challans has been served at "La Tour d'Argent" for over 100 years! This Parisian restaurant delights in the great classics of our culinary heritage.

Label Rouge

Black chickens have been reared in the open air to "Label Rouge" standards since 1969. The breed is the result of cross-breeding between indigenous hens, Langshan cockerels and black Orpignon. The latter were brought over by English sailors. Black chickens are known for their fine, crisp flesh.

Alexandre Lamoureux

This label guarantees a higher quality than other similar products. It bears witness to a genuine ethic established by the breeders and governed by three main principles:

  • The poultry are fed with 100% of plants, including 75% of cereals.
  • Free-range poultry
  • The rearing period is 3 times longer than the standard

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