©Laying hens in the Sarthe Valley - Loué|Fermiers de Loué

Loué Chicken

Free-range chickens!

A bit of history…

During the Loué agricultural fair on the 30th August 1958, some forward-thinking farmers decided to save their farm-reared chickens. This led to the creation of the ‘Fermiers de Loué’ group which would go on to impose a set of strict regulations for breeders, and still today, these rules remain the base upon which “Loué” chickens are reared.

The tour is this way…

For over 60 years now, the Loué breeders have adhered to this unique approach to breeding their Label Rouge and Organic-certified chickens: free-range!  To answer any questions you may have, these breeders will take you on a fully-transparent tour of their farms, and will share their passion while explaining what they do on a daily basis.



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for the Marmite Sarthoise

The ‘Marmite Sarthoise’ is a recipe based on the Loué Chicken, concocted just a few kilometres away from Loué: Claude Oréal is originally from Normandy but in 1965, he found himself at the Grand Cerf Hotel in Brûlon, as it was known at the time. Later, along with 18 other chefs, he founded the ‘Les 19 bonnes tables sarthoises’ (19 good restaurants of the Sarthe) association. Then, he decided to create a recipe that would be served in all of them. So, that’s how Claude Oréal set his sights on bringing together all the local specialities of the department in one dish: cabbage, carrot, chicken, rabbit and pork, to make the ‘Marmite Sarthoise’, the recipe for which he donated to the association in 1979.


700 g of Loué chicken breast
120 g of boneless rabbit
140 g of chopped mushrooms
100 g of ham
1/4 litre of Jasnières white wine
1/4 litre of meat stock
2 dl of cream
Peanut and walnut oil
Salt, pepper
500 g of cabbage
200 g of chopped carrots


1. Chop the chicken and rabbit into strips, the ham and mushrooms into small pieces, the cabbage into thin strips and julienne the carrots.

2. Season the vegetables with salt and steam them for 10 minutes.

3. Fry the strips of chicken and rabbit with oil and season with walnut oil. Add the mushrooms straight away and mix it all together: then add the ham.

4. Toss 2 or 3 times and then keep warm. Then deglaze with the Jasnières white wine. Cook until 3/4 of the wine has evaporated; add the stock and then the cream, boil for 1 minute, season. Add the rest of the ingredients to the pan and mix everything in.

5. Serve immediately with vegetables on the side of the plate.

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