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The Atlas · 20 cuts
Poultry
From Bresse chicken to whole goose — premium birds done right.
whole bird
Whole Chicken
mild · meaty
Marbling
Tenderness
Intensity
breast
Chicken Breast
mild · tender
Marbling
Tenderness
Intensity
leg
Chicken Thigh
meaty · intense
Marbling
Tenderness
Intensity
leg
Chicken Drumstick
meaty · intense
Marbling
Tenderness
Intensity
wing
Chicken Wing
meaty · fatty
Marbling
Tenderness
Intensity
breast
Chicken Tenderloin
very tender · mild
Marbling
Tenderness
Intensity
whole bird
Whole Turkey
mild · meaty
Marbling
Tenderness
Intensity
breast
Turkey Breast
mild · tender
Marbling
Tenderness
Intensity
leg
Turkey Thigh
meaty · intense
Marbling
Tenderness
Intensity
whole bird
Whole Duck
meaty · fatty
Marbling
Tenderness
Intensity
Rare
whole bird
Whole Goose
meaty · fatty
Marbling
Tenderness
Intensity
breast
Duck Breast
meaty · fatty
Marbling
Tenderness
Intensity
breast
Guinea Fowl Crown (Pintade)
more flavorful than chicken · slightly gamey
Marbling
Tenderness
Intensity
whole bird
Capon
very tender · well-flavored
Marbling
Tenderness
Intensity
breast
Squab (Young Pigeon)
rich · dark
Marbling
Tenderness
Intensity
whole bird
Poussin (Baby Chicken)
delicate · mild
Marbling
Tenderness
Intensity
leg
Duck Confit (Leg)
rich · gelatinous
Marbling
Tenderness
Intensity
breast
Duck Magret (Foie Gras Duck Breast)
rich · deeply flavorful
Marbling
Tenderness
Intensity
leg
Yakitori Negima (Chicken Thigh with Scallion)
juicy · savory
Marbling
Tenderness
Intensity
whole bird
Guinea Fowl à la Normande
delicate gamey-savory · cream-enriched
Marbling
Tenderness
Intensity