“Fine Champagne” guinea fowl
- Whole guinea fowl
- Fine champagne sauce (Béchamel sauce + champagne + cream + butter)
- Salt and pepper
Season the guinea fowl with salt and pepper, including on the inside, and roast it in the oven. Cut off the thighs and breast. Present it on a plate, coat with sauce and garnish with the herbs. This dish goes very well with sautéed potato balls or a potato gratin.
You can also add a few white grapes and a little grape juice to the sauce.