• 1 breast of guinea-fowl per person
  • 500 g apples
  • 1 brandy glass of calvados-brandy
  • 1 tub of crème fraiche
  • 60 g butter
  • slices of smoked pancetta
  • salt, pepper


  • Lightly salt and pepper the breast of guinea-fowl on both sides
  • Wrap it with one or two slices of smoked pancetta
  • Heat half of the butter in a pot. Place the breast into the meted butter and brown it on both sides. Lower the heat and leave to cook for about 10 minutes.
  • During this time, peel the apples and cut into slices.
  • Remove the guinea-fowl. Add the rest of the butter and the apples to the pot that contained the guinea-fowl.
  • Leave the apple to colour slightly for a couple of minutes and then add the crème fraiche and leave to reduce for a further few minutes.
  • Slice the breast open and arrange on a plate with vegetables (suggestion: spinach, carrots, broccoli) of your choice.
  • Spoon over the sauce with the apples and calvados after checking the seasoning.