Dinde et Pintade fermières
Dinde et Pintade fermières

Farm poultry

Farm poultry prepared by Quentin in the Drôme.


Your order will be sent by express transport in a Fresh Parcel.

Farm poultry

Best before date (BBD): Whole poultry: November 20, 2021 / Pieces: November 25, 2021

BREED: Red Naked Chicken and Hen / Guinea Fowl Numida meleagris.
WEIGHT: Several weights and sizes are available.
FARM: Poultry are raised on Quentin's farm in the Drôme Provençale.
BREEDING: Traditional free-range method of rearing over 150 days.
FEED: Varied non-GMO seeds harvested from the 30 acres of fields Quentin leases. To which are added plants and insects unearthed in the open air.
PACKAGING: Poultry and cuts are vacuum packed.
FRESH PACKAGE: Fresh delivery thanks to a package that maintains a temperature between 2 and 4 degrees for up to 4 days depending on your country of residence.
(and you will be able to keep it to carry your picnic)

EXPRESS SHIPPING: 24/72h European Union, United Kingdom, Switzerland, Norway and France.
STORAGE: If you don't want to consume your products before the expiration date, you can also keep it 6 months in the freezer.

Dates to remember

Date précommande de Canard
Date précommande de Canard


Ma-Petite-France Poulet fermier - 2,2kg

Free-range chicken

2,2 kg

28,99 € TTC

so 13,18 € TTC / kg

Ma-Petite-France Poule fermière - 3kg

Free range hen

3 kg

28,50 € TTC

so 9,50 € TTC / kg

Ma-Petite-France Pintade fermière - 1,6kg

Farmhouse guinea fowl

1,6 kg

25,50 € TTC

so 15,94 € TTC / kg

Ma-Petite-France Poulet fermier - 1,8kg

Free-range chicken

1,8 kg

23,40 € TTC

so 13,00 € TTC / kg

Ma-Petite-France 2 suprême de pintade fermière - 450g

2 guinea fowl supreme

450 g

14,99 € TTC

so 33,31 € TTC / kg

Ma-Petite-France 2 cuisses de pintade fermière - 450g

2 guinea fowl legs

450 g

11,90 € TTC

so 26,44 € TTC / kg

Ma-Petite-France 2 cuisses de poulet fermier - 500g

2 legs of free-range chicken

500 g

10,90 € TTC

so 21,80 € TTC / kg

Ma-Petite-France 2 escalopes de poulet fermier - 320g

2 free-range chicken cutlets

320 g

10,50 € TTC

so 32,81 € TTC / kg

Ma-Petite-France 6 ailes de poulet fermier - 500g

6 free-range chicken wings

500 g

5,99 € TTC

so 11,98 € TTC / kg

Have a question? Contact our customer service on +33 475 611 622

An exceptional farm product

Rustic poultry

Since 1987, on Quentin's farm, poultry such as Chicken, Hen, Cockerel, Rooster, Capon, Turkey, Guinea Fowl and Guinea Fowl are raised.

Hen and chickens

Let's go back to the basics, but for some this will be new. Nothing to be ashamed of, by the way, as we rarely dig into the subject of poultry on French tables. So let's start at the beginning. A producer from the Drôme brings day-old chicks to Quentin's farm. He will take care of them to raise them and make them grow. The chicken will grow and become a chicken by being a female or a male. By continuing its growth, the male chicken becomes a cockerel (formation of a crest on the top of the head) then a rooster. For the pullet (female chicken) she becomes a Hen once she starts laying eggs.

Volailles de la Drôme

Here we have chosen to raise poultry of the Red Naked breed. It is a hardy breed that resists well to temperature change and disease but also has half the plumage of other breeds. The breeding is thus facilitated and the plucking takes a little less time. Certainly it does not have the most beautiful neck size but its flesh is excellent with little fat.

Pintade fermière

The guinea fowl

The guinea fowl (Numida meleagris in Greek) is a little less known in our time even though we are the first producing country. It was one of the unavoidable meats of the royal tables and of the French gastronomy. Originally this bird was brought back by the Greeks and the Romans from North Africa, it was given the name of Pharaoh's chicken and finally Pintado or Pintade. This name given by the Spanish means "well-dressed" alluding to its helmet in point on the head and the two red barbels surrounding its beak. The guinea fowl lives in small groups, it runs quickly thanks to its relatively long legs and flies little.

The guinea fowl is an omnivorous gallinaceous that feeds on greenery, berries, seeds and insects in areas dotted with trees and bushes.

Poultry raised in the open air for about 150 days

Chickens and guinea fowl are raised outdoors in a large wooded park for 154 days (so 22 weeks) and 420 to 455 days (60 to 65 weeks) for hens. The poultry are raised in a 3 hectare wooded hill in the Drôme. It is exceptional and rare to have such a long rearing period in such a rich environment.

To compare, standard chickens sold in French supermarkets are kept in buildings (claustration, no free range) for 35 to 40 days (5 to 6 weeks). Regarding organic chickens they have an obligation of 81 days (11 to 12 weeks) of free-range rearing.

Volailles élevées en plein air

The longer the rearing period, the more time it gives the birds to build muscle and prepare tender meat. Free-range rearing also allows the birds to be more relaxed and have a more leisurely day-to-day life.

To explain the idea of free range, Quentin confides that the birds live like we do. At night, the birds stay in the henhouse as well as when it is very cold or too hot outside. Then at sunrise or when the temperature outside is more than 10 to 20 degrees (depending on their age), they leave the coop and spend the day outdoors.

A natural food without GMO and local

There is no question of weird food or adding anything pharmaceutical to Quentin's poultry feed. The turkeys and guinea fowl are fed mostly with seeds harvested from the farm's 30-hectare fields. So yes, it takes Quentin a lot of work and a lot of hours, but he doesn't want to make his job a passion and leave out the quality of the food.

The good daily meal of his poultry is made up of wheat, corn, oats, alfalfa, peas to which he adds soybean meal for the Turkey, all guaranteed without GMO and 50% organic. The birds add to this meal the herbs and insects they find during their walk in the open air. It is their varied diet and outdoor activities that make Quentin's poultry so good.

Du maïs entier pour un goût authentique

Quentin, farmer with family strength

In 1987, Franck (Quentin's father) decided to create his own farm of farm poultry. He sells his poultry to communities, associations, supermarkets and also directly to consumers on markets. In 2012, Quentin saw his father out of breath and exhausted by the work, he decided to take over the farm and hire his father so that he could spare himself. He decides to put things back on track and stops most of his sales to big box stores.

Quentin decides to grow his own grains on 30 acres of rented fields. They are GMO free of course and 50% is organic. His poultry could be organic but he did not want to invest money in an organic label. He already has a lot of work to do with the sanitary controls and he doesn't really have time to waste on the organic label controls. Quentin knows that the quality of his poultry will make his customers understand that he raises poultry in a respectful and healthy way.

After the feeding, he tackled the breeding. He decided to invest in mobile hen houses in order to move the poultry to different places on the hill. This way, the animals can always find healthy and abundant vegetation around the hut. And yes, the birds never stray far from their cozy nest. Until he took over the farm, he used to go back and forth to Aveyron with his father to slaughter his poultry. He then decided to build his own slaughterhouse to reduce the time wasted in transportation.

As the years go by, his farm becomes self-sufficient. He produces his own cereals, he slaughters his own poultry, he uses the waste (excrement) to fertilize almost 100% of his cereal fields. Finally, photovoltaic panels are installed to meet the energy needs of the entire operation (farm, slaughterhouse, henhouse ...) in a natural way.

It is a united family that allows Quentin to manage to live from his passion. In hard times, busy periods, questioning, he often turns to his parents and particularly his father who continues to help and advise him. Besides, Franck, you are sure to come across him coming out of a chicken coop or in the fields, he is never far away.

Today, Quentin's farm remains fragile, under pressure from banks and health departments. Like all our farmers, he doesn't count his hours, works 7 days a week, makes the delivery rounds himself and regularly looks for labor to give him a hand. But he is happy, passionate, hooked on his opinion to regale with his poultry. The new customers he gleaned when he took over the farm still order enough to live on. His customers include local butchers, restaurants, communities and individuals who delight in free-range poultry.

The shipping

Delivered in a Fresh Parcel

The whole birds and the piece are sent by refrigerated transport directly to Ma Petite France and then stored in cold storage.
Each order is meticulously prepared by our team without breaking the cold chain thanks to our Fresh Packages that maintain a temperature between 2 and 4 degrees for 96 hours (4 days).

Daily, Ma Petite France sends sensitive fresh farm products and ships them to 39 countries around the world while maintaining the cold chain.

Livraison Express

We only offer delivery to the following countries:

- European Union:
(Germany, Italy, Austria, Latvia, Belgium, Lithuania, Bulgaria, Luxembourg, Cyprus, Malta, Croatia, Netherlands, Denmark, Poland, Spain, Portugal, Estonia, Romania, Finland, Slovakia, Slovenia, Greece, Sweden, Hungary, Czech Republic, Ireland and in France)
- UK
- Switzerland
- Norway

If the products don't arrive fast or are sent in a blimp it's not going to make it.
Then our carrier comes to pick up your package at Ma Petite France and takes the opportunity to stop for an express coffee (short, no sugar and not too hot). Your package is handled with the utmost care by the DHL company teams who will deliver your package to your home in 24 to 72 hours.

A fair price

Fair payment to farmers and artisans is central to our model while guaranteeing quality products. Fresh Parcel and Express Shipping have a cost. So you might as well take advantage of it to fill up the so parcel a little more by ordering a few extra duck breasts or other products from the store to amortize the costs (Everything will be delivered at the same time).

We participate in the transport costs from the first kilo. Delivery is offered from 250€ (excluding fresh parcels) in the European Union, United Kingdom and France.

Poule au pot


- Chicken, approximately 2kg
- 2 veal bones
- 1 veal shank
- 1 onion
- 2 cloves
- 1 celery stalk
- 1 bouquet garni of parsley
- Thyme and bay leaf
- 4 carrots
- 3 turnips
- 4 leeks
- 4 slices of bread that you have toasted
- Salt and pepper

Here's our recipe for making your chicken pot pie:

Let's start by boiling half a quart of water and immerse the veal bones in it for 5 minutes. Drain and discard the water.

After rinsing the pot with water, fill it with cold water and heat it with the veal shank, bones, onion studded with cloves, celery, bouquet garni with a little salt and pepper. Let the preparation boil gently. It will be necessary to skim this preparation from time to time.

Meanwhile, prepare the stuffing. Crumble the bread into a bowl and then moisten with a glass of milk. Take the ham, veal, liver, garlic and parsley and chop them. Squeeze your bread crumbs and mix them energetically with the sausage meat, liver pâté, thyme, nutmeg and whole egg. Add salt and pepper. The mixture must be well bound.

Once your stuffing is ready, pack it inside the hen. Close by sewing the opening and keep the legs and wings tight with food string. Plunge your hen into the boiling broth and let it boil on low heat for 2 hours and 45 minutes. .

After 1 hour of cooking, insert into the pot the whole peeled and washed carrots, turnips and leeks. .

To serve, place the toasted bread in the bottom of a tureen and pour the very hot broth over it. Arrange the drained vegetables and the chopped chicken in a large deep dish. Scatter the sliced stuffing in this dish. .

Preparation of the stuffing

- 1 egg
- 25cl of milk
- 150g raw ham
- 100g veal
- 100g stale breadcrumbs
- 1 chicken liver

- 5 cloves of garlic
- Parsley
- 1 pinch leafy thyme and 1 pinch grated nutmeg
- 100g sausage meat
- 30g liver pâté
- Salt and pepper

Farmhouse guinea fowl with vegetables

Peel the pumpkin, remove the seeds and cut it into small cubes. Peel the carrots and cut them into 5 cm long sticks. Wash and cut the leek into thin strips. Peel the onions and keep them whole. Crush the garlic cloves, peel them and keep them whole. Wash the chanterelles and dry them well, then cut them into four.

In a cast-iron casserole dish, brown the guinea fowl on all sides in the hot oil, then set aside in a dish. In the same casserole dish, melt all the vegetables except the chanterelles over low heat for 10 minutes without stopping to stir.

Return the guinea fowl to the casserole with the vegetables and deglaze the whole thing over high heat with the beer. Season with salt and pepper.

Return the guinea fowl to the casserole with the vegetables and deglaze the whole thing over high heat with the beer. Season with salt and pepper.

Finally, add the sage and chanterelles, stir and cook for 5 minutes. Serve without delay.


- 1 farm guinea fowl,
- 4 carrots,
- 2 leeks,
- 1 small pumpkin,
- 10 large chanterelles,
- 10 baby onions,
- 3 cloves of garlic,
- 1 small bunch of sage,
- 25 cl of lager,
- 4 tablespoons sunflower oil,
- Salt and pepper.

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