Hottier Farm Guinea Fowl | Pays Thionvillois tourist office
Meal time! The Chefs of the Pays Thionvillois region invite you to step behind the stove and share some of their top recipes with you. Jodie, the Chef
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Ingredients
- 1 guinea fowl reared on ewe’s milk and corn (Ferme Hottier – 57)
- Peppers (3 colours)
- Garlic
- 1 bunch of spring onions
- 20g butter
- Salt
- pepper
- Celery (2 sticks)
- 2 carrots
- Extra virgin olive oil
- 1 romanesco cabbage
- 1 aubergine
- 6 carrots with tops
- 1 onion
- 2 dried tomatoes
- 1 clove of garlic
- Salad for decoration
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