Latest Issue

Matters of taste: perfect poulet

The most important factor for a good tasting chicken? Their age.

Roasted Bresse chicken on bed of leeks with tarragon ©Photocuisine RM/Alamy Stock Photo

Spring has arrived in the French countryside. Neon bright leaf buds sunlit against dark grey thunderheads, tender green grass growing like a lush carpet, fields striped with yellow rape. In April, weeks of rain had swollen the Saône river, a tributary of the Rhône. We drove across the bridge at Chalon-sur-Saône, into the flat alluvial plain of Bresse. Hamlets of low timber-and-brick farmhouses huddled in…

Register today to continue reading

You’ve hit your limit of three articles in the last 30 days. To get seven more, simply enter your email address below.

You’ll also receive our free e-book Prospect’s Top Thinkers 2020 and our newsletter with the best new writing on politics, economics, literature and the arts.

Prospect may process your personal information for our legitimate business purposes, to provide you with newsletters, subscription offers and other relevant information.

Click here to learn more about these purposes and how we use your data. You will be able to opt-out of further contact on the next page and in all our communications.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

We want to hear what you think about this article. Submit a letter to

More From Prospect