MR FARGIER’S MELON AND MR PONS’S GUINEA FOWL SUPREME

XAVIER MATHIEU – CHEF-OWNER
LE PHÉBUS & SPA / LA TABLE DE XAVIER MATHIEU RESTAURANT

MAIN INGREDIENTS

FREE-RANGE GUINEA FOWL
Bone the guinea fowl and keep the breasts refrigerated.

SALT

PEPPER

MELON CHUTNEY

• 1 kg melon
• 500 g yellow pepper
• 300 g onion
• 600 g yellow apples
• 25 g rice vinegar
• 25 g apple balsamic vinegar

Gently sweat the onion without allowing it to colour. Add the finely chopped yellow pepper, followed by the melon and diced apples.

Cook over a low heat until the mixture reaches a jam-like consistency. Add both vinegars at the end of the cooking time.

Blend the chutney until smooth and keep warm.

MELON SAUCE

• Lavender honey
• Star anise
• 250 g verjuice
• 500 ml melon juice
• Veal jus
• Cinnamon

In a saucepan, lightly caramelise the honey with the star anise and cinnamon.

Deglaze with the verjuice, then add the melon juice and reduce until it reaches a glaze-like consistency.

Pour in the veal jus and continue reducing until the desired consistency is achieved.

ADDITIONAL INGREDIENTS

MELON

Using a melon baller, shape the melon into small spheres and glaze them in the melon sauce.

TO FINISH

Roast the guinea fowl breast, skin-side down, starting in a lukewarm frying pan.

Leave the breast to rest in a warm place until ready to plate.

Arrange the sliced guinea fowl breast on a plate, with a quenelle of melon chutney alongside. Finish with the melon spheres glazed in the sauce.

Le Phébus & Spa
508 Route de Murs
84220 Joucas
France

Tel.: +33 (0)4 90 05 51 31