A word from the chef

Is it easy to cook ?

Yes, because it suits traditional recipes just as well as more original flavours, such as spices, citrus fruit or even pistachios and truffles. I often combine supremes with dried fruit, apricots or figs, which I then roast. This makes for nice and soft fruit, set off with a lovely tangy juice. Guinea fowl can also be served all year round: in summer with herbs or autumn with mushrooms.

What do your customers think ?

A favourite with fine diners, it is often used in our menus. It is also growing in popularity among our foreign customers.

Do you have a secret for enhancing its flavour ?

To make it even tenderer, gently lift up the skin and insert some fat.
For greater flavour, try stuffing it with herbs.

Some advice on what wine to serve ?

We sometimes serve it with a creamy, Riesling sauce and we recommend eating it with a red wine that is slightly spicy or quite powerful, such as one from the Rhône Valley.