FERRANDI Paris Presents: A Show-Stopping Guinea Fowl en Croûte

Eric Robert of FERRANDI Paris demonstrates how to create an impressive guinea fowl en croûte with foie gras and truffle mustard.


La Maison Maille has partnered with FERRANDI Paris, one of France’s leading schools of gastronomy, to provide the definitive techniques that a seasoned food lover should master to make their meals memorable.

Founded in 1920, FERRANDI Paris has trained generations of chefs with the skills that are behind the exceptional reputation of French gastronomy around the world.

In this film, Eric Robert MOF (Meilleur Ouvrier de France), creates a sumptuous guinea fowl en croûte. Combining foie gras and Maille’s signature Black Truffle and Chablis mustard, this indulgent dish is a show-stopping treat for friends and family.

Click here for more techniques from FERRANDI Paris.

Click here for more recipes using Maille.


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