Guinea fowl à la crème by Michelin-star chef Nicolas Conraux
Phileas
Discover this delicious Guinea fowl à la crème by Michelin-star chef Nicolas Conraux recipe.
Guinea fowl à la crème by Michelin-star chef Nicolas Conraux

Ingredients
Guinea fowl fillet/Shelled peas/Green beans/Double cream/Chicken or vegetable stock/Pepper/Fleur de sel/Beurre manié (equal parts butter and flour)
Method
- Bring the stock to a boil
- Add the guinea fowl and cook
- Add the peas and green beans
- When cooked, remove from the pan and set aside. Bring the stock back to the boil
- Whisk in the beurre manié
- Wait for ‘daisies’ to appear then add the cream, salt and pepper
- Serve!