Miéral
Favourite Bresse Poultry of Paul Bocuse
Miéral is a fourth-generation, family-owned poultry business founded in 1919 in Montrevel-en-Bresse, France, at the heart of the Bresse terroir. Renowned as one of the great names of French gastronomy, Miéral is best known for its Volaille de Bresse AOP, raised according to strict traditional methods that helped secure Bresse poultry’s historic AOC status in 1957.
Working closely with local breeders, Miéral prioritizes free-range rearing, natural diet like corn, cereals, and milk, and meticulous manual processing. Today, under Valéry Miéral, the house continues to balance heritage and modernity, supplying exceptional poultry – chickens, poulardes, chapons, and specialty fowl – to leading chefs and fine food markets worldwide.
Gallery
The Finest French Poultry
Bresse Chicken
The Poulet de Bresse is a culinary jewel in French gastronomy. Raised according to tradition and highly regulated AOP standards, the birds are fed with milk and fine cereals such as corn and wheat. They roam outdoors for at least 4-5 months, then spend 15 to 30 days of fattening in spruce huts, and after are slaughtered between 21 and 23 weeks. All this gives it their renowned rich flavour and meat that is firm yet moist.
Prince de Dombes Barbary Duck
The Label Rouge Prince de Dombes Barbary duck is one of the best duck breeds for meat. Raised according to traditional methods, the ducks are free-range and are raised for 70 to 77 days before slaughter. They have yellow skin with tender, pink flesh.
Prince de Dombes Guinea Fowl
Miéral’s Label Rouge guinea fowl are raised outdoors on grassy, shaded land in the Dombes region. The birds are free-range and are fed with fine cereals. Slow-grown, they are slaughtered at 100 to 110 days to develop a deeper flavour. It has golden skin with a flesh is tasty and tender.
Valéry Miéral
President of Miéral
Upholding a Century of Passion and Tradition
Valéry Miéral is a proud representative of the fourth generation at the helm of the Miéral family business. At the head of the company since 2009, Valéry Miéral embodies the continuity of this family tradition. Son of Jean-Claude, he is leading it into a new era, combining loyalty to the company's long-standing breeders, artisanal excellence, and international reach. A true link between the local terroir and chefs worldwide, he proudly champions Bresse poultry. In 2024, he received the Medal of Agricultural Merit from Guillaume Gomez, ambassador of gastronomy.
