Vincent Guillermin

Bresse poultry breeder - Courmangoux

A new-generation breeder

His goal was to try and shake things up a bit for Bresse poultry. He is dynamic and passionate about his profession, bringing a fresh new perspective to a field that had previously been living in the shadows.

Find out more about the farm

Vincent Guillermin

Vincent Guillermin is originally from Courmangoux and he came back to his home region in 2016.

He loves

Cooking
The Revermont
On social networks
Sharing the excellence of Bresse poultry

IN THE SPOTLIGHT

Vincent Guillermin

is originally from Courmangoux and he came back to his home region in 2016. He wanted to try and shake things up a bit for Bresse poultry. He is dynamic and passionate about his profession, bringing a fresh new perspective to a field that had previously been living in the shadows.

A breeder like no other

VINCENT, CAN YOU TELL US A BIT ABOUT YOUR BACKGROUND ?

I’m actually a horticulturist. In 2003, I discovered the world of agriculture when I became a technician at the Béchanne selection centre in Saint-Etienne-du-Bois (genetic selection and conservation centre for French local poultry breeds) After eight years, I went to the Vendée for an opportunity in the world of webbed-feet, and my boss just happened to be Jamy Gourmaud, the famous presenter of the French TV programme “C’est Pas Sorcier”, a great guy! In 2016, I went back to Ain and set up my own business with around a hundred poultry. Today, I breed approximately 3,000 poultry per year.

WHAT MADE YOU WANT TO DEVOTE YOURSELF TO THIS JOB ?

It just happened naturally really, my stepfather was a geneticist at Béchanne Selection Centre. I have been immersed in this environment since 1998 when I would help out regularly with the jobs involved in selection.

WHAT MAKES YOU GET OUT OF BED EVERY MORNING ?

My birds, quite simply! It’s my passion. My grandfather was a farmer and my father decided not to follow in his footsteps in becoming a nurse instead. I decided to buy the family farm and begin a poultry farm in Bresse. I get up every morning for my birds!

Un éleveur nouvelle génération

YOU ARE VERY ACTIVE ON SOCIAL MEDIA, DO YOU CONSIDER YOURSELF TO BE A TECH-SAVVY BREEDER ?

I think so yes. I need these sites to communicate about my work. An online presence is necessary to reach a wider audience. For me, it’s up to the breeders to increase awareness.

WHAT DOES IT MEAN TO BE A BREEDER TODAY ?

It’s all about a passion. It’s not possible to be a breeder if you don’t have this passion. I care a lot about the animals’ well-being. Breeders don’t always have a great reputation in the media, because of some images that have been published. I don’t want us all to be tarred with the same brush. Most breeders are passionate about what they do.

BRESSE POULTRY ‘OWES ITS QUALITY TO THE EXCELLENCE OF THE BREEDING PROCESS WITH EXPERTISE CENTRED AROUND TRADITION AND THE LOVE OF A JOB WELL DONE’. WHAT DOES THAT ACTUALLY MEAN ?

It means that you are not born a breeder, you become one! The excellence of Bresse poultry is all down to the passion. It’s not just about the legacy of a land, the Bresse, the expertise regarding our cereals or our diet, it’s an overall package.

Get to know Vincent Guillermin better

His commitments

Sharing expert know-how

Well-being of animals

The excellence of Bresse poultry

Over to the kitchens

WHAT DO YOU THINK IS THE BEST WAY OF COOKING YOUR POULTRY?

Roasted, pure and simple! This is the best way to preserve all the organoleptic properties of the poultry. Served with Bresse butter of course, it’s delicious!

WHICH WINE GOES BEST WITH IT?

I am really proud of my land, so it has to be a Bugey wine! For those who like the taste of the “terroir”, a Jura wine is a good match. A Savagnin goes very well but you need to like the specific taste.

*Alcohol abuse is dangerous for health. To be consumed in moderation.

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Being a breeder today is all about a passion.

It’s not possible to be a breeder if you don’t have this passion!

Les Glorieuses de Bresse

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