Nos produits.
"The story of a family passion that became a national benchmark."
Chickens
For more than 75 years, Bourdicaud has been selecting quality chickens for professionals in the restaurant industry, food trades, and French gastronomy.
Thanks to supplies mainly sourced from north-western France, as well as from local producers, the company guarantees products that are 100% French origin, rigorously selected for their freshness and consistency.
The range includes farm chickens, Label Rouge chickens, yellow chickens, white chickens, cockerels, as well as various cuts such as supremes, fillets, thighs, and wings, all tailored to the requirements of professionals.
Ducks
A specialist in products with character, Bourdicaud offers a wide selection of ducks from controlled supply chains recognised for their quality.
Some long-standing partners prepare duck using traditional methods, such as dry plucking with wax finishing.
The company selects whole ducks, duck breasts, fillets, duck legs, ducklings, as well as various references such as Barbary, Mulard, and Pekin duck, not forgetting foie gras and processed products.
Cuts & Prepared Products
To meet the needs of professional kitchens, Bourdicaud also develops custom cuts through its partnerships with breeders.
This organisation makes it possible to offer products tailored to the specific expectations of restaurateurs and professionals in the food trades.
Professionals can therefore find supremes, fillets, thighs, sliced cuts, skewers, vacuum-packed products, as well as high-end prepared products ready to work with.
Festive Poultry
Bourdicaud supports professionals during festive periods with a selection of premium poultry recognised for its quality and authenticity.
The company works with exceptional products intended for fine dining and the most demanding establishments.
Capons, poulardes, festive turkeys, geese, Dombes ducklings, and Bresse AOC poultry make up a range designed for prestigious tables and exceptional occasions.
Guinea Fowl
Bourdicaud selects guinea fowl recognised for their fine, flavourful meat, suited to both traditional restaurants and high-end gastronomy.
Each product is carefully chosen to ensure consistent quality and excellent product performance.
The range includes whole guinea fowl, farm-raised guinea fowl, guinea fowl supremes and legs, as well as premium references such as Burgundy guinea fowl.
Game & Exceptional Poultry
Because some establishments are looking for rare and premium products, Bourdicaud also offers a selection of small poultry and feathered game for the most demanding professionals.
This selection includes pigeon, blood pigeon, quail, quail eggs, pheasant, kid goat, as well as various exceptional poultry products prepared for gastronomy.
Lapins
Chez Bourdicaud, nous sélectionnons avec exigence des lapins issus de Vendée, région reconnue pour son savoir-faire historique et la qualité de ses élevages. Élevés dans le respect des bonnes pratiques de la filière française, ils offrent une viande tendre, savoureuse et régulière, particulièrement appréciée des professionnels comme des amateurs de gastronomie.
Nous proposons notamment Le Magistral, une référence reconnue pour la qualité de sa sélection et son niveau d'exigence. Ce produit d'exception répond aux attentes des clients à la recherche d'une viande de lapin alliant finesse gustative, traçabilité et constance.
Surgelés
Parce que l'exigence de qualité ne s'arrête pas aux produits frais, Bourdicaud propose une sélection rigoureuse de produits surgelés répondant aux mêmes standards d'excellence. Grâce à une surgélation rapide et maîtrisée, les qualités gustatives, la texture et les valeurs nutritionnelles des produits sont préservées de manière optimale.
Afin de garantir une parfaite continuité de la chaîne du froid, nous assurons la livraison de nos produits surgelés directement avec notre propre flotte de véhicules adaptés. Cette maîtrise logistique nous permet d'offrir à nos clients un service fiable, réactif et conforme aux exigences les plus strictes en matière de sécurité alimentaire.
