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Montrevel en Bresse

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Dear Friends, We are very proud to reach the milestone of our one hundredth birthday. A century of passion, tradition, and knowledge passed down through generations, a commitment to animal well-being, a respect for the land and attention to the smallest details, are what allows us to produce the finest poultry. We share this success with our team, with the breeders, chefs, butchers and distributors who have joined us on our journey to this milestone. Their loyalty motivates us every day to maintain our highest level of quality. Thank you. Sincerely, ValĂŠry MIERAL

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History Breeders Miéral know-how Chefs Bresse location The Miéral collection ‘‘AOP Bresse’’ poultry ‘‘Excellence’’ Mieral poultry ‘‘Prince de Dombes’’ Label Rouge poultry Other fine products Miéral collection summary Chicken carving Our poultry stocks Our poultry rillettes and cooked dishes Les Glorieuses de Bresse competition Poultry recipes Terms and conditions

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History A family, an history, the finest poultry. Vote of the law granting the AOC designation of origin to Bresse poultry.

He became chairman of the Bresse poultry Expediter Federation.

1934

1957

1919

1952

Claude Eugène Miéral took over the butter, eggs, cheese and poultry company that employed him at Montrevel en Bresse.

Claude Eugène passed away. His son Roger took over the company.

1960 Roger’s 16 yearold son, JeanClaude, joined the company.

1986 Roger passed away. Jean-Claude took over the reins.

1918 – CHARNAY company (butter, eggs and poultry Expediter) which will become MIERAL company in 1919. 1972 - Roger MIERAL coming back from the market with his van full of poultry.

Années 40 – Claude-Eugène MIERAL buying poultry, eggs and butter at the Montrevel en Bresse market. Années 30 – Cyrille PONCET nicknamed ‘’the Bresse poultry Pope’’ caponizing a male chicken. In 1957, the french President René COTY officially gave him the AOP Bresse (PDO) classification in Paris.

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1972 - Defeathering underway at the Mieral atelier.


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Jean-Claude passed the torch to his sons Valery and Florent in 2009.

Miéral celebrates its one hundredth birthday.

1984 – Paul BOCUSE, Roger and Jean-Claude MIERAL with the Mieral team in front of the company.

1986 – Jean-Claude MIERAL, Gilles PUDLOWSKI, Périco LEGASSE, George BLANC and Michel PIOT in front of the community centre at Montrevel en Bresse. They celebrate the 50th birthday of the AOP classfication for Bresse poultry production.

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2009

1980 – Paul BOCUSE, Roger MIERAL, Pierre ANDROUËT and Alain CHAPEL at the restaurant ‘’Chez Léa’’ at Montrevel en Bresse. First pot-au-feu Roger MIERAL during the Glorieuses de Bresse competition.

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1990

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Valéry, Jean-Claude’s eldest son, joined the company.

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Optimisation of the quality of service and compliance with European standards.

1988 – Jean-Claude MIERAL at the company loading bay.

2005 – Chef Guy CHAPUIS and Jean-Claude MIERAL in the chiller.

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Breeders: passion and tradition

Ancestral traditions • Respecting traditions to uphold the highest quality. • Wisdom passed down from generation to generation.

Climate and soil quality • Soil maintenance (cutting, crushing, no ploughing as soils are mature and rich with biodiversity).

• An attention to quality to satisfy the most demanding customers.

• Respect for nature.

• Artisanal skill and precision work.

• Large grounds, with trees, hedges and shady spaces.

• Specific and specialised methods from the beginning to the end of the farming process.

• Farming dependent on climate (cold/warm, dry/humid, fog/sun). All play a role on poultry development.

• Respecting AOP rules. Each farmer is allowed to add their personal farming methods at the end of the farming process (This allows farmers to set their style apart and differentiate the quality from one farm to another).

• Seasonal cycles also play an important role in poultry development. • Poultry feed more during winter. • Poultry naturally eat and drink less during warm summer seasons, which in turn lengthens the breeding cycle.

A passion for the job

• Lots of breeders produce their own poultry feed (wheat, corn, buckwheat...). • Artisanal farming methods very different from industrial production methods.

Difficulties and risks

• The pleasure of raising poultry from birth to maturity.

• A very demanding vocation, requiring constant surveillance, presence and careful handling.

• An emotional attachment to each bird.

• Free-range farming very exposed to predators (foxes, buzzards, cows, thieves…).

• The joy of working outside in the fresh air. • The pleasure of seeing poultry run free on spacious grounds. • The pride of breeding the highest-quality poultry.

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Quality care


MiĂŠral expertise: selection and slaughter The finest poultry selected for gourmets.

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Supporting the farmers

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A key point of the poultry selection process. We collect each poultry manually and individually, at farms during the night. Our poultry pickers are professional and precise. They can easily and quickly identify poultry at maturity.

We regularly visit farmers to provide support, discuss breeding methods, anticipate issues and find solutions for the poultry.

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Slaughter

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Drying

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Storage Poultry are stored by type and by size in our chiller (2 to 3 degrees). They are laid out on trays which are marked with breeders’ name and slaughtering date.

Drying again The poultry continues to slowly cool down (~2h) before being stored in the chiller.

Then poultry are placed in a drying room (~1h) in order to slowly cool down and eliminate humidity. This process prevents any mould in the chiller.

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Folding Another key point of the poultry selection process. Each poultry is checked, classified, folded and calibrated by a highly skilled worker who will designate the AOP classification or not.

Poultry are manually slaughtered by skilled workers who carefully follow AOP rules. They handle poultry with care and respect.

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Poultry collection

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Packing and delivery Before they can be delivered, poultry are wrapped in food paper then carefully packed in boxes.

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Chefs In constant search of cooking techniques and quality products.

« Brigade en bleu de chauffe », 2018 – Dual technique on canvas, © Elisabeth GERMAIN. — www.elisabethgermain.com

We are proud to serve chefs all over the world, whether from 3-star Michelin restaurants to the simplest bistro.

The extreme attention they give to products push us to continually provide top quality poultry.

They are all motivated by passion for their work, for quality ingredients, an attention to detail and a commitment to their customers satisfaction.

We supply chefs in France and all over the world,

international distributors,

and also high-end grocery and caterers.

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Bresse location Located in 3 departments: Ain / Saône-et-Loire / Jura. Doubs

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Saône-et-Loire

OTÉGÉE PR •

Montrevel en Bresse

Geological area of ’’Appelation d’Origine Protégée Bresse’’

Jura

Bresse Montrevel

Pays de Gex

Haut Bugey Dombes

Contreforts du Revermont

Bugey

Ideal land

Rich, clay soil, optimal for growing corn for feed.

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Naturally occurring essential elements.

Low in limestone.

Surface area: approx. 4000 km2.


The Miéral Collection

Our 4 product ranges •A

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‘‘Bresse’’ AOP poultry

‘‘Excellence Miéral’’ poultry

‘‘Prince de Dombes’’ Label Rouge poultry

Other fine products

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Pages 14 - 15

Pages 16 - 17

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PPELLATI

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Key AOP characteristics

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• Defined production area (to maintain quality and AOP distinction).

D'ORIGIN E

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Bresse AOP poultry

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Bresse poultry have a clear pink, tender and marbled flesh (more firm on male), a clear yellow skin and white feathers. (Except for turkeys and turkey cocks). Turkeys and turkey cocks have a white, tender and fat flesh, a clear yellow skin and black feathers.

• Raised free-range (open air and minimum 10m2/poultry). • Maximum 2 batches of poultry / year / plot.

Bresse poultry characteristics • The only poultry in the world with AOP certificate (PDO). • Selective breeding. • Pure breed follow up: ‘’Gauloise Blanche’’ (except for turkeys) • Genetic maintaining. No consanguinity. • Bresse = 1 million AOP poultry / year. • Pure lineage ( approx. 200 breeders). Feed: greens, natural minerals, molluscs, insects, grains (corn from the Bresse area, wheat, buckwheat) and milk.

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Production stages

35 days under heating system

4 to 5 months free range

15 to 30 days in fattening coop

4 main marks of recognition for an AOP Bresse poultry

Blue legs, white feathers, red comb

The seal

The ring

The label


Fresh

Frozen

Young female Bresse chicken ‘‘poulette’’

Male Bresse chicken

Female Bresse chicken ‘‘poularde’’

Eviscerated

Oven Ready

Eviscerated

Oven Ready

Eviscerated

2,1 kg to 3 kg

1,6 to 2,5 kg

1,5 kg to 1,8 kg

1,2 to 1,3 kg

1,8 to 2,4 kg

UBD : 15 days

UBD : 9 days

UBD : 15 days

UBD : 9 days

UBD : 15 days

Sold by 6 ou 9 pcs

Sold by 6 ou 9 pcs

Sold by 6 ou 9 pcs

Only in December Male Bresse chicken ‘‘rolled’’

Bresse capon ‘‘rolled’’

Female Bresse chicken ‘‘poularde rolled’’

Eviscerated

Eviscerated

Eviscerated

3 to 3,5 kg

3 to 5 kg

2,2 to 2,7 kg

UBD : 21 days

UBD : 21 days

UBD : 21 days

Sold by 4 pcs

Sold by 4 pcs

Sold by 4 pcs

Bresse turkey

Bresse turkey cock

Eviscerated

Oven Ready

Eviscerated

3,5 kg to 4,5 kg

3 kg to 4 kg

~ 7 kg

UBD : 15 days

UBD : 9 days

UBD : 15 days

Sold by 4 pcs

Sold by 1 pc

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‘‘Excellence’’ Miéral poultry

‘‘Excellence’’ Miéral poultry characteristics • ‘‘Excellence’’ is the MIERAL registered trademark (Traditional breed guarantee). • Free range poultry from Bresse region. • Highest quality fowl where ‘’BRESSE’’ naming can not be applied. (Bresse is available only for chicken, capon and turkey). • Bred for a minimum of 5 months (compared to 3 months for Label Rouge poultry) in order to produce a rustic and flavorful poultry.

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Feed (except squabs): greens, natural minerals, molluscs, insects, cereals (corn from Bresse area, wheat, buckwheat) and milk. Squabs are fed peas, broad beans and corn.


Fresh

Frozen

Barbarie duck female ‘‘Excellence’’

Guinea fowl ‘‘Excellence’’

Squab ‘‘Excellence’’

Eviscerated or blood

Eviscerated or blood

Eviscerated or blood

2,3 to 3 kg

2 to 2,5 kg

450 g to 550 g

UBD : 21 days

UBD : 21 days

UBD : 15 days

Sold by 5 pcs

Sold by 5 pcs

Sold by 10 pcs

From September to November

Only in December

Mallard duck ‘‘Excellence’’

Goose ‘‘Excellence’’

Full, blood

Full

0,9 kg to 1,5 kg

5 to 7 kg

UBD : 21 days

UBD : 21 days

Sold by 6 pcs

Sold by 3 pcs

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‘‘Prince de Dombes’’ Label Rouge poultry

Label Rouge characteristics • Rustic breed (slow growth, high quality flesh). • Free-range on grassy and shady lands. • Green fed: 70% grains + 30% natural vegetable proteins. • Farmed twice longer than standard chicken (Firm and tasty flesh). • Hygiene conditions regularly checked at each production stage.

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Mainly fed with grains (corn, wheat, buckwheat), greens and natural vegetable proteins. These poultry have a tender and tasty flesh (Chicken and guinea fowl have a firmer flesh).

Dombes region Region located in the Southern area of Bresse. Sandy, stony and clay soils, optimal for natural ponds. Soil rich with flora, natural minerals, molluscs and insects.


Fresh

Frozen

Free range black chicken ‘‘Le Prince’’

Free range yellow chicken ‘‘Le Prince’’

Eviscerated

Oven Ready

Breasts

Supremes

Legs

Eviscerated

Oven Ready

Breasts

Supremes

Legs

1,6 à 2,6 kg

1,3 à 1,9 kg

~ 150 g

~ 220 g

~ 300 g

1,6 à 2,6 kg

1,3 à 1,9 kg

~ 150 g

~ 220 g

~ 300 g

UBD : 10 days

UBD : 9 days

UBD :

UBD :

UBD :

UBD :

9 days

UBD : 9 days

UBD :

9 days

UBD : 10 days

UBD :

9 days

9 days

9 days

9 days

Sold by 6 pcs

Sold by 6 pcs

Sold by 10 pcs

Free range Barbarie duck female ‘‘Le Prince’’

Eviscerated

Oven Ready

Breasts

Breasts on bone

Legs

2 à 2,6 kg

1,5 à 2 kg

~ 230 g

~ 500 g

~ 220 g

UBD : 10 days

UBD : 9 days

UBD : 9 days

UBD : 9 days

UBD : 9 days

Sold by 5 pcs

Sold by 10 pcs

Free range guinea fowl ‘‘Le Prince’’

Eviscerated

Oven Ready

Supremes

Legs

1,6 à 2 kg

1,4 à 1,7 kg

~ 240 g

~ 200 g

UBD : 10 days

UBD : 9 days

UBD : 9 days

UBD : 9 days

Sold by 6 pcs

Sold by 10 pcs

Sold by 10 pcs

Only in December Free range capon ‘‘Le Prince’’

Free range yellow capon ‘‘Le Prince’’

Free range turkey ‘‘Le Prince’’

Eviscerated

Oven Ready

Eviscerated

Oven Ready

Eviscerated

Oven Ready

3,5 kg à 4,5 kg

2,5 kg à 3,5 kg

3,5 kg à 4,5 kg

2,5 kg à 3,5 kg

3,5 kg à 4,5 kg

2,5 kg à 3,5 kg

UBD : 15 days

UBD : 9 days

UBD : 15 days

UBD : 9 days

UBD : 15 days

UBD : 9 days

Sold by 4 pcs

Sold by 4 pcs

Sold by 4 pcs

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Other fine products Fresh

Quail

Cockerel

Rabbit

• Brown, grey, and yellow plumage.

• Yellow plumage.

• Farmed for 40 to 50 days. Feed: greens, natural minerals, wheat, corn.

• Farmed for 27 to 29 days.

• Sold by whole pieces (with head and offal).

• Feed: greens, natural minerals, grains.

• Feed: greens, natural minerals.

• Farmed for 70 days.

Eviscerated

Oven Ready

Oven Ready

Oven Ready

Env. 250 g

Env. 220 g

Env. 600 g

1,8 kg à 2,2 kg

UBD* : 11 days

UBD* : 9 days

UBD* : 9 days

UBD* : 7 days

Sold by 10 pcs

Sold by 5 pcs

Sold by 10 pcs

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Frozen


Miéral collection summary PPELLATI

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Bresse AOP poultry Male Bresse chicken

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Young female Bresse chicken ‘‘Poulette’’

‘‘Excellence’’ Miéral poultry Barbarie duck female ‘‘Excellence’’

D'ORIGIN E O T É GÉE PR •

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Guinea fowl ‘‘Excellence’’

Squab ‘‘Excellence’’

Only in December Female Bresse chicken ‘‘Poularde’’

Male Bresse chicken ‘‘rolled’’

Female Bresse Bresse capon chicken ‘‘rolled’’ ‘‘poularde rolled’’

Bresse turkey

Bresse turkey cock

From September Only to November in December Mallard duck ‘‘Excellence’’

Goose ‘‘Excellence’’

‘‘Prince de Dombes’’ Label Rouge poultry Free range black chicken ‘‘Le Prince’’

Free range yellow chicken ‘‘Le Prince’’

Free range Barbarie duck female ‘‘Le Prince’’

Only in December

Free range guinea fowl ‘‘Le Prince’’

Free range capon ‘‘Le Prince’’

Free range yellow capon ‘‘Le Prince’’

Free range turkey ‘‘Le Prince’’

Other fine products Quail

Cockerel

Rabbit

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Chicken carving

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Our

Neutral

poultry stocks

Our

Seasoned

poultry stocks

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Our neutral stocks are only made of poultry carcass and water. Perfect to poach poultry in or to prepare a gravy.

Our seasoned stocks are made of poultry carcass, water, carrots, onions, leek, white wine, thyme, bay leaf, cloves, pepper. Perfect for basting on meat and poultry during cooking. Also ideal for seasoning your side dishes.


Our poultry

rillettes

Our rillettes are mainly made of poultry meat, poultry stocks, poultry fat, garlic, herbs and spices.

Our poultry

cooked dishes Our cooked dishes are made of poultry meat and fat, poultry stocks, vegetables and spices.

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A poultry competition, 4 cities, a gastronomy celebration since 1862. Bourg-en-Bresse - Louhans - Pont de Vaux - Montrevel-en-Bresse In 1860, we started to celebrate the Bresse poultry which is the gold of the Bresse terroir. A century later (1957), the AOP certificate (PDO) was accorded to this treasure. Les Glorieuses de Bresse is a french gastronomy celebration during which farmers showcase their most beautiful poultry. They all hope to be awarded the ‘’Grand Prix d’Honneur’’ and the ‘’Vase de Sèvres’’ offered by the French president. The expert jury is strict and and demanding. Their final decision awards only the farmers that reach the utmost level of quality.

It is a tremendous show which brings together chefs, celebrities and food lovers from all over the world. Poultry can be purchased at the end of the competition at each of the four destinations (Bourg-en-Bresse, Louhans, Montrevel-en-Bresse and Pont-de-Vaux).

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« Fêtes en Bresse», Oil on canvas, © Dan PONCET. Copy forbidden. — www.dan-poncet.fr

The contemporary French artist Dan Poncet paints Bresse poultry in its best light. Dan is a longtime friend of the Miéral Family. It is a pleasure to share her work with our customers.

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Recipes Roasted Bresse capon ‘‘Roger Miéral’’

Time

3h

Serves

8 à 10

Clean out the capon. In 3 liters of water, prepare a stock with the neck, wings, feet, carrots, celery, onion and veal bone. Add thyme, parsley, tarragon, salt and pepper. Boil for around 40 minutes. Place the capon in the boiling stock for 30 minutes.

• 1 Bresse capon Miéral (4 kg to 4,5 kg) • 3 carrots • 2 leeks • 2 stalks of celery • 1 onion • 1 veal bone • thyme, parsley, tarragon, salt, pepper Dry it carefully. Season inside the capon with salt and pepper. Spread some butter on the skin.

Regularly turn the capon and baste it with stock. Let it rest for 20 minutes in the front of the oven if possible.

Put the capon in a roasting pan with a ladleful of stock. Put the capon in the oven for 30 minutes (th 8) then reduce temperature at th 6 for extra 90 minutes.

Cut and serve with gravy. Cardoons are an ideal side dish for capon.

Bresse poularde with tarragon

Time

3h

Serves

4à6

• 1 Bresse poularde Miéral (1,8 kg to 2 kg) • 1 bay leaf • 2 carrots • 1 twig of thyme • 1 veal bone • 2 tarragon leaves • poultry offals

Prepare a stock with tarragon, carrots, thyme, bay leaf, poultry offals and a veal bone. Poach the poularde in the stock for 45 minutes. The stock must slightly boil. Put 1,5 liters of crème fraîche in a pan with afresh tarragon leaves, salt and pepper. 26

For sauce:

• 1,5 liters of crème fraîche • 20 tarragon leaves

Serve the poularde very hot. Pilau rice is a perfect accompanument for poularde.


Excellence Mièral Barbarie duck female with apple and almonds

Time

3h

• 1 Excellence Miéral Barbarie duck female (2,3 kg to 2,6 kg) • 1 kg of apples • 1 lemon • 4 shallots • 150 g of blanched almonds • 1 big onion • butter, salt, pepper

Serves

4à6

Peel apples, cut it into quarters and cover with fresh squeezed lemon. Stuff a few apple quarters inside the duck, season and place in large roasting dish.

Put the duck in the oven (th.7) for 25 minutes. Regularly baste it with stock and turn it.Put the remaining apple quarters around the duck then continue to cook it for 25 minutes.

Peel shallots and onion, slice into rings. Fry it in oil for 3 minutes. Add almonds then cook for an additional 3 minutes. Serve the duck with apples and cooked shallots, onion and almonds.

Excellence Miéral stuffed guinea fowl, braised with cabbage and lardons

Time

3h

Serves

4à6

For stuffing:

• 200 g of sausage meat • 2 spoons of minced parsley • 30 g of bread crumb deeped in milk • 1 egg • nutmeg, salt, pepper

Wash the cabbage and cut it into quarters. Blanch it for 5 minutes then cool it down with cold water. Dice carrots, stud the onion with cloves, remove the fat from smoked lardons. Put the bacon bard in the cooking pot, add cabbage quarters, diced carrots, onion, bouquet garni, salt and pepper.

For stuffing: mix the sausage meat with parsley, bread crumb, egg, salt and nutmeg. Stuff the guinea fowl and sew it.

• 1 Excellence Miéral guinea fowl (2 kg to 2,5 kg) • 1 cabbage • 1 • 200 g of smoked lardons • 1 onion • 1 clove • 4 carrots • 1 bouquet garni • butter, salt, pepper Add some water if necessary. Serve it in the covered roasting dish.

Grill lardons in a pan. Grill the guinea fowl on each side then add cabbage. Add 15 cl of water, cover it and let it cooked slowly for 1 hour.

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Terms and conditions

Orders:

All orders can be placed via email, fax or over the phone. You also have the possibility to leave a voicemail on our phone system with your full contact and order details. These orders will be processed during office hours on the next business day.

Deliveries:

We provide delivery Monday through Friday, everywhere in France. Frequency and timing depend on destinations. Please contact us by email, fax or phone for delivery times and transport costs.

Pricing:

Please contact us by email, fax or phone for any price requests. Price lists will be sent to you as quickly as possible. We update our prices once a year depending on raw materials and other cost fluctuations.

Credit terms:

New customers will be supplied on Cash-On-Delivery basis only. Monthly credit (30 days) may be applied after the 2nd order. Payment can be made by cheque or bank transfer.

VAT:

All our products are subject to VAT at 5,5%. We also apply VAT on transport at 20%.

Claims:

Please contact us via email, fax or by phone for any additional information about your order or to make a claim.

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« Volaille de Bresse et son chef », 2018 – Dual technique on canvas, © Elisabeth GERMAIN. — www.elisabethgermain.com


Notes

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Notes

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Rue Bresse-Cocagne

TĂŠl : +33 (0)4 74 30 81 13

Route de Chalon

Fax : +33 (0)4 74 30 88 75

01340 Montrevel en Bresse

contact@mieral.com

France

www.mieral.com

Profile for Benoit Gomot

MIERAL POULTRY BROCHURE 2019 (English version)  

MIERAL POULTRY BROCHURE 2019 (English version)  

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