Preparation

To make your own Supreme de Pintade à la moutarde Miel & Romarin, Purée Grand Chef Tuile au Miel de truffe et au thym, roasted celery, combine the icing sugar, thyme leaves, butter, flour and honey.

Using a pastry brush, spread the mixture in a 15 cm line. Bake at 160° for 8 to 10 minutes.

To make the mashed potatoes: peel and roughly cut the potatoes and boil them. Once cooked, drain them and put them through a food mill, then put them back on a low heat, adding the 100g of butter a little at a time and adding 100g of cold cream. Adjust the seasoning.

To make the Supreme de Pintade à la Moutarde Miel & Romarin: season the supreme and remove it from the pan. Coarsely chop the onions, shallots and garlic, sauté in the juices, deglaze with the white wine, moisten and add the white stock. Add the poultry and cook in the oven at 180° for 40 minutes. Strain the juice, reduce by 1/3, add the cream and mustard and check the seasoning.

To prepare the Supreme de Pintade à la moutarde Miel & Romarin, Purée Grand Chef Tuile au Miel de truffe et au thym dish, place the guinea fowl in a hot pan. Return the purée to the heat and arrange it in a comma shape on the plate. Place the sauce in and around the purée. Arrange the guinea fowl in the centre of the plate. Add a tuile. Place a sprig of rosemary on the plate, burn with a blowtorch and cover with a cloche.

Enjoy your meal!