Gastronomy

Chef(s) Gabrielle Keirstead (Hostellerie Rive Gauche) offer(s) you the following appetizer:

Comfit of guinea fowl with goat cheese in a puff pastry to be served with a sweet nest of fine lettuce, fried egg in maple syrup

Ingredients:

Methods:

In a pan sweet the shallot and add the piece of guinea fowl.
Take one phyllo sheet and on a plane surface, brush it with melted butter. Put a second sheet over, and brush it with butter. Add the third sheet of phyllo dough in the same way.
Cut the phyllo dough in four equal strips.
Divide the guinea fowl mixture uniformly on each strip and add a piece of goat cheese
Fold the lower right corner of the pastry up and over the filling, forming a triangle. Roll the triangle straight forward, then again on a diagonal. Continue folding, forming a triangle each time, until you reach the end of the strip.
Brush the triangles with butter and bake them in the oven for about 15 minutes.
Meanwhile, cook the pearl onions in a pan with oil. Keep aside.
Fry the egg in the maple syrup.

Presentations:

In plate make a nest with fine lettuce seasoned with oil and rice vinegar and add two triangles of guinea fowl.
Add some pearl onions and the fried egg.
Put some mixed herbs on top to decorate.

LOCAL PRODUCE Consult our local produce

Guinea Fowl from Saint-Antoine

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