Preview

Guinea fowl supreme, pomme paille, chanterelle, chard and truffle jus |

Poultry

A richly flavoured dish that's sure to impress!

Note

If you can't find guinea fowl, you can make this recipe with chicken breast.

Ingredients

Recipe for 4 servings

Guinea fowl

4 Unit(s)

Skin-on guinea fowl breast

1 Clove(s)

Garlic

3 Sprig(s)

Thyme

20 Gr

Butter

Swiss chard

300 Gr

Swiss chard

50 Gr

Shallot

100 Ml

Cream 35%

20 Gr

Butter

10 Ml

Port wine

Sauce

100 Gr

Chanterelle

50 Gr

Shallot

80 Ml

Port wine

80 Ml

Madère alcool

50 Ml

Cognac

150 Ml

Chicken stock

80 Ml

Cream 35%

40 Gr

Butter

5 Ml

Truffle oil

Sides

400 Gr

Yukon gold potatoes

12 Leaf(ves)

Baby spinach

Butter
Salt and pepper

Preparation time: 60 min

Preheat your oven at 400 °F

Setting up

Seal the guinea fowl supremes with all the components
and cook at 65°C for 45 minutes.

Cut the
chard into 5 mm cubes (macédoine), chop all the shallots
shallots.

Cut the potato into julienne strips and the chanterelles into
4 lengthwise.
Swiss chard

Sweat the chopped shallots in butter and add the chard,
Deglaze with port, reduce and add the cream.
Set aside.
Potatoes

Fry the juliennes at 375°F, keep warm.
Sauce

In a frying pan, brown the guinea fowl supremes and set aside.
warm. Sweat the shallots with the chanterelles,
deglaze with the spirits, reduce to dryness and moisten with the stock
then add the cream. Finish with the truffle oil and butter.
On the plate

Arrange harmoniously on a plate and finish with baby spinach leaves
with baby spinach leaves glazed in olive oil.

If you can't find guinea fowl, you can make this recipe with chicken breast.

Cooking schedule

Class with similar recipe

Friday, October 24th 18:00 to 21:00

Quebec city

135 $ / pers.

CHIC MENU WITH WINE PAIRINGS

Savor a three-course menu, each dish perfectly paired with a wine thoughtfully selected by our sommeliers.

Citrus-marinated scallops with cauliflower and hazelnut |
Guinea fowl supreme, pomme paille, chanterelle, chard and truffle jus |
Chocolate soufflé tartlet with pistachio ice cream |

More information

14 / 14

135 $ / pers.

0 places disponibles

Friday, October 24th 18:00 to 21:30

Time Out Market

150 $ / pers.

CHIC MENU WITH WINE PAIRINGS

Start with a cocktail workshop, then enjoy a three-course menu — each dish perfectly paired with a wine thoughtfully selected by our sommeliers.

Gimlet A&S
Onion soup à la Claudette, smoked bacon, Gruyère cheese, garlic butter croutons ||
Guinea fowl supreme, pomme paille, chanterelle, chard and truffle jus |
Baba au Calvados arrangé, vanilla mascarpone whipped cream, caramelized apples |

More information

14 / 14

150 $ / pers.

0 places disponibles

Thursday, November 6th 18:00 to 21:00

Plateau Mont-Royal

110 $ / pers.

L'ATELIER DU CHEF

Let yourself be drawn into your chef’s world and create a delicious three-course meal to impress your guests! A complimentary glass of sparkling wine will be offered upon arrival!

Citrus-marinated scallops with cauliflower and hazelnut |
Guinea fowl supreme, pomme paille, chanterelle, chard and truffle jus |
Chocolate soufflé tartlet with pistachio ice cream |

More information

12 / 12

110 $ / pers.

0 places disponibles

Saturday, November 8th 18:00 to 21:30

Time Out Market

150 $ / pers.

CHIC MENU WITH WINE PAIRINGS

A perfect evening! Start with a cocktail class upon arrival, followed by a chic three-course menu — each course paired with the perfect wine, carefully selected by our sommeliers.