Roast guinea fowl with seasonal vegetables
Sommelier’s tip
Chablis Grand Cru Bougros
Bougros is the most westerly of the Chablis Grand Cru and the excellent sunshine this plot enjoys ensures wines with good body and a silky nature. Fleshy with rich aromas, Bougros is perfect for the delicate yet tasty flavor of guinea fowl, especially when roasted. The seasonal vegetables give an earthy, almost mineral touch that reflects the wine in this delicate and characterful combination.
Method
The author of this recipe
Ryo Nagahama is a Japanese chef who trained at the prestigious Tsuji school in Tokyo before continuing his studies in Lyon. That is where he met Joël Robuchon, joining the team that went to open the Atelier de Joël Robuchon in Tokyo. He then went on to run the Atelier Saint Germain in Paris before joining Yannick Alléno at the Meurice. He then rejoined Robuchon, who tasked him with opening a new Atelier in Taipei, before he returned to Paris to open the Atelier Étoile.
He worked at the restaurant "Au Fil du Zinc" in Chablis before to return to Japan.
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