, ▁the ▁p oul try ▁of ▁k ings ". ▁The ▁name ▁Vol aille ▁de ▁B resse , ▁used ▁for ▁both ▁ch icken ▁products ▁and ▁for ▁the ▁din de ▁de ▁B resse , ▁the ▁tur key ▁of ▁the ▁area , ▁received ▁legal ▁protection ▁on ▁ 2 2 ▁December ▁ 1 9 3 6 ; ▁this ▁became ▁an ▁app ell ation ▁d ' origine ▁contr ô l ée ▁( A OC ) ▁in ▁ 1 9 5 7 . ▁Today ▁the ▁pou let ▁de ▁B resse ▁has ▁the ▁reputation ▁of ▁being ▁the ▁best ▁quality ▁table ▁ch icken ▁in ▁the ▁world . ▁The ▁chef ▁Georges ▁Bl anc , ▁who ▁is ▁from ▁Bour g - en - B resse , ▁has ▁been ▁president ▁of ▁the ▁Comité ▁Inter prof ession nel ▁de ▁la ▁Vol aille ▁de ▁B resse , ▁the ▁association ▁which ▁over se es ▁the ▁product , ▁since ▁ 1 9 8 6 . ▁Alan ▁David son ▁described ▁the ▁pou let ▁de ▁B resse ▁as ▁the ▁" ar ist ocrat ▁of ▁modern ▁table ▁p oul try ", ▁and ▁H eston ▁Bl ument hal ▁selected ▁it ▁for ▁one ▁of ▁the ▁d ishes ▁in ▁his ▁book ▁In ▁Search ▁of ▁Per fection . ▁ ▁Production ▁ ▁P ou let ▁de ▁B resse ▁may ▁be ▁produced ▁only ▁from ▁white ▁ch ick ens ▁( the ▁B resse ▁de ▁B ény ▁variety ) ▁of ▁the ▁B resse ▁bre ed , ▁raised ▁within ▁a ▁leg ally ▁defined ▁area ▁of ▁the ▁historic ▁region ▁and ▁former ▁province ▁of ▁B resse , ▁in ▁eastern ▁France . ▁The