I wonder why more restaurants don't identify more precisely the origin of their menu items.
Take, for example, Chatham County Poulet Rouge. Why force the diner or prospective diner to search on what that really means? Is this where it came from? More specfically, here?
Only the chef - one hopes! - knows for sure.
Here are the French rules, in French, for the Label Rouge designation for chickens in France.
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