Bresse Pigeon

[nickloman]

Following a great meal at Galvin La Chapelle where they served Bresse pigeon, I unsuccessfully searched to find a UK importer of Bresse pigeons and chicken. Does anyone know one?

Also, how do they get Bresse pigeons to taste so good? I presume they are farmed rather than wild. Is there a secret?

[Jon Tseng]

I have this nagging feeling Harrods Food Hall might have them. I seem to remember seeing them there once... But it might just be that I think I should have seen them there once.

To be honest I'm not convinced there is anything special about them. There is the old canard (haha) about if a wandering pigeon happens to land in bresse then it suddenly becomes a "bresse" pigeon for no other reason than chance. In particular I don't believe there is any particular AOC or regulation about "bresse pigeons" in the same way there is about "bresse chickens". So don't get too excited. A good squab pigeon from somewhere else is likely to be just as good, albeit with less snob value.

To be honest my advice would be to head down to Wyndhams at Borough Market, get a decent squab pigeon off of them (ring ahead to check they have them), and cook it as best you can.

J

PS If you want Bresse *chicken* try Selfridges Food Hall. Or Harrods if you must. It's def gettable at retail in London if you look around.

PPS And yes the pigeons (as most commercial "squab" pigeons are) will be farmed, not wild.

Edited February 13, 2010 by Jon Tseng (log)

[nickloman]

Thanks Jon. This was prompted by some superlative pigeon at Galvin La Chappelle which was billed as Bresse so naively thought this must be the differentiator.

But I think I am used to eating wild pigeon which is always very nice, but doesn't usually have either the same soft texture nor the flavour of the ones at Galvin.

I guess I will need to just seek out some quality farmed squab pigeon and see how they compare to what I am used to. And then then perhaps can compare with a Bresse one next time I'm in that part of the world (as if!).

Now you mention it, the breasts were very small suggesting they are from a young bird so that may be part of the reason for the difference in texture. I wonder if in Bresse they feed the pigeons on anything particular to flavour them further.

Next time I'm in London I'll pick one up from Wyndhams. Thanks for the advice!

[cachan]

PS If you want Bresse *chicken* try Selfridges Food Hall. Or Harrods if you must. It's def gettable at retail in London if you look around.

At Selfridges they have Bresse chicken, and at Harrods they have Ancenis chicken.