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Interview with Chris and Jeff GALVIN, Chef owners of Bistro de Luxe, Galvin at Windows, La Chapelle and Café a Vin.
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Recipe of Head Chef from the Wolseley in lovepotatoes with free range chicken from Les landes
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18.06.2011 : The Times Magazine

EATING IN : The best Chef you've never heard of ( according to Terence Conran).

David Burke from Lutyens and Boundary always includes Les landes chicken in his menu
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Allan Picket Head Chef at plateau restaurant:

I source my produce as responsibly as i can and we have a wonderful selection of suppliers to call on : Ludi at FineFrance updates me weekly on what's coming in going out of the season. It's really interesting to see how short some of the vegetable seasons are.
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The Hare & Hounds Pub and Dining

Awarded "Pick of the pubs" in the good pub guide 2010.

Key supplier : FinefranceUk, specialised French produce, (Our only overseas supplier).
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Jamie Oliver Magazine : September 2011

OOH LA LA ! French food made easy.

WHY WE LOVE FRENCH BIRDS p56

VOULEZ POULET ?

A good chef will go a long way for a good chicken, even as far as France's Landaise forest, where the long necked cou-nu struts it's stuff.
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Our motto here at FineFranceUK is :

The best of France direct to your kitchen