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Guinea Fowl Pintade Royale in a Foie Gras Sauce

Michel Catusse

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A true taste of haute cuisine!

Guinea fowl is highly prized in France for the tenderness and flavour of its meat, and is particularly popular as a festive dish. Michel Catusse has created a truly delicious dish by cooking the guinea fowl in a rich and creamy foie gras sauce, which is fabulous served with sautéed potatoes.

Composition :
Pieces of guinea fowl leg 400 g, chestnut-brown 80 g, mushroom 50 g, cooked sauce with foie gras 5 %, onion, flour, garlic, salt, pepper, thyme, laurel.
Origin :

Reviews about : Guinea Fowl Pintade Royale in a Foie Gras Sauce

Sophie B. - 20 Juin 2017 - Verified purchase

très bon

Thadde P. - 21 Février 2017 - Verified purchase

Très bon

Bérengère C. - 22 Juin 2014

Christelle R. - 21 Avril 2014

CLAUDINE M. - 24 Février 2014

Marie-Françoise S. - 28 Août 2013

Nadine L. - 14 Août 2013

Huguette C. - 20 Février 2013

Stanislas B. - 26 Décembre 2012 - Verified purchase

Marie-Ange C. - 30 Décembre 2011 - Verified purchase

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