"Shoppers picked through the aisles to procure the finest Les Halles had to offer, which included more different chicken breeds than I knew existed: reddish Estaires from northern France, Faverolles with feathered ankles, crested black-and-white Houdans, jet-black savage-looking La Flèches, and of course, my bleu, blanc, rouge Bresse chickens. "
https://lithub.com/jacques-pepin-on-learning-the-many-ways-to-cook-a-chicken-as-a-young-parisian-chef/