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ROASTED GUINEA FOWL WITH MUSHROOM STUFFING + Cuvée N°6
List of ingredients
1.5kg roasted guinea fowl
300g Porcini mushrooms
1/2 bunch of flat-leaved parsley
1 stalk of thyme
1 bay leaf
1 petit Suisse
1 egg yolk
Olive oil, salt, pepper
Peel and chop shallots. Rinse and chop the parsley.
Peel, rince and cut the carott in small dices.
Rince and wipe delicately Porcini mushrooms. Slice thinly half and chop the rest.
Chop the veal. Mix with the parsley, half of the shallots, the chopped mushrooms, the petit Suisse, the egg yolk, salt and pepper.
Season guinea fowl inside with salt and pepper. Fill with stuffing then tie with a wooden pike
Brown the guinea fowl over a brisk heat in a pot with Olive oil. Reserve.
Verse Olive oil in a pot, with the rest of shallots, dices of carotts, chopped mushrooms. Brown 5 min and add the guinea fowl. Season with salt and pepper, white wine, add the thyme and bay.
Season with salt and pepper, white wine, add the thyme and bay. Cover and keep it over a low heat.
Cut the guinea fowl and serve it with the Cuvée N°6. Enjoy !
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