MEET THE GEORGE CLOONEY OF CHICKEN

This week we're introducing Poulet Bleu — a slow-grown North American Blue Foot raised in the tradition of France's Poulet de Bresse. At 100-110 days, finished on milk whey, peas, flax, and canola oil, these birds deliver firm texture, rich fat development, and a depth of poultry flavor that holds its own on any menu. It's also a name worth putting on the menu — it creates curiosity and gives your team a story to tell. On the caviar side, Houston chefs can choose from Kaluga, Osetra, and Baerii in 1 oz up to 8 oz with kilo orders on request. VACA long-lived Wagyu striploins are available on a first-come, first-served basis, alongside chanterelles, lobster mushrooms, Chilean black winter truffle, and the full Rosa di Mazara prawn lineup.