Guinea fowl supreme, organic mustard with summer truffle

Peel the potatoes and grate them into a bowl. Add the chopped onions, theOrganic garlic olive oil from the Drôme aix&terraChop the parsley and the organic eggs. Season with salt and pepper if necessary. Cook the mixture in a circle in a frying pan to form darphins.

Cut the tomatoes in half crosswise. Spread the Aix&terra organic grilled aubergines sprinkle with breadcrumbs and bake at 180 degrees for 30 minutes.

Prepare the guinea fowl supremes by sleeving them. Prepare the sauce by mixing the 35% liquid cream and the Organic mustard with summer truffle aix&terra in a water bath.

To prepare, season the guinea fowl supremes and sear them skin side down. Brush the skin of the supreme with a little Aix&Terra Organic Summer Truffle Mustard then add the breadcrumbs and finish cooking in the oven. Reheat the darphin apples if necessary.

Place the darphin apples and Provençal tomatoes on the plate, topped with a pretty quenelle of aix&terra organic grilled aubergine rings. Place the organic aix&terra summer truffle mustard sauce at the bottom of the plate with the guinea fowl supreme and some rocket leaves.