Today the poulet de Bresse has the reputation of being the best quality table chicken in the world. They are so delicious and tender that they’ve been famous since the 1600s when the Duc de Savoie offered the plumpest roosters from Bresse to King Henri IV, who praised them highly. They are raised exclusively in the small town of Bresse, which lies in the east of France. Like French wine, it all starts with the terroir: the particular and localized combination of soil, climate, and ecology that defines this micro-region. The soil of Bresse dates back to the tertiary period in geologic terms, which means it has very little chalk. In contrast, the soil from the nearby village of La Dome is strikingly different, containing a large amount of chalk.