Volaille is a French term that refers to poultry, specifically domesticated birds raised for their meat and eggs. Common types of volaille include chickens, ducks, geese, and turkeys. In culinary contexts, volaille is often prepared in various ways, such as roasting, grilling, or braising, and is a staple in many cuisines around the world. In addition to its culinary significance, volaille plays an important role in agriculture. Poultry farming is a major industry that provides a significant source of protein for human consumption. The production of volaille also contributes to local economies and can be found in various forms, from free-range to organic, catering to diverse consumer preferences.