Good cooking begins with good ingredients. On the superior quality of Label Rouge poultry.

When it comes to good cooking, the only recipe that will always suffice is common sense, and by that I mean using quality ingredients, eating seasonally and giving our money to farmers who actually care about their products, animals and the environment.
In 1960, the Label Rouge label was created in France by farmers who were against the expanding industrialization of poultry breeding. The goal was to return to traditional farming methods and give consumers the better option: poultry from slow-growing, rustic breeds that are raised with consideration for animal welfare, guaranteeing a production chain that adheres to the highest quality standards. Using traditional farming methods where animals are allowed plenty of space to roam freely and can live twice as long as standard chickens results in poultry of exceptional taste and structure. Poultry that doesn’t need more than a little salt and pepper to taste good — even though I recently sampled it in some of the most exquisite creations.

At Kaagman & Kortekaas in Amsterdam, I indulged my taste buds during a four-course lunch showcasing Label Rouge poultry. We started with tender giblets (heart and liver) served with cime di rapa, melting burrata, pistachio and garlic. Next came the breast of poulet jaune served demi-deuil (in ‘half mourning’, which basically means black truffle is stuffed under the skin) with corn aligot and an extra shaving of fresh black truffle. The poulet noir with brandade, sauerkraut confit, three varieties of mustard leaves from the Dutch island of Texel and foie gras sauce paired beautifully with an elegant and smooth Cabernet Franc (Philippe Alliet, Chinon, 2016). Dessert was a vibrant combination of flavors in the form of grilled pineapple with red chili and saffron, meringue, mascarpone, a refreshingly aromatic tarragon sorbet, basil and Dutch spice biscuits. I was delighted, impressed and inspired.
Label Rouge poultry offers everything from quail to turkey. On the menu this weekend will be roasted guinea fowl served with an earthy celeriac mash with fried sage and perhaps a side of braised cavolo nero.
For more information on Label Rouge poultry, visit: