There is a farm road in the Basque Country

And it leads to Maison Garat, a family‑run poulterer established in 1987 by Etienne Garat and now run by his daughter, Laetitia. Here, chickens, guinea fowl, quails and pigeons are raised in small outdoor batches and fed whole‑kernel corn and other non‑GMO grains. The slow pace matters: free‑range yellow chickens grow for more than three months, earning the Basque nickname Aradoa which means “rarity”. Guinea fowl stay on the farm for at least 100 days, yellow Muscovy ducklings mature over seventy days, pigeons spend their first month in the nest with their parents, and quails thrive in low‑density housing, resulting in remarkably tender meat.

Seasonal rhythms guide every aspect of the operation

Maison Garat processes birds by hand and to order. Wax‑plucked and hand‑finished quails, pigeons and ducks highlight the artisan’s touch, finished manually to protect the skin and ensure a pristine presentation. Orders are customised, with whole birds with or without giblets, deboned pieces and special cuts offered, each packaged to preserve freshness during transport. This attention to detail has earned the trust of Michelin‑starred chefs and gourmet retailers alike.

We love working with Maison Garat because their poultry reflects a deep connection to land and craft. The flavour in a slow‑grown Aradoa chicken, the gamey richness of guinea fowl or the delicacy of pigeon meat is the result of patient husbandry and careful finishing. Each bird speaks of time, place, and heritage, which is what you get when it reaches your table; the taste of patience and care that lingers long after the meal has ended.