Imagine guinea fowl running through the grass in the shade of trees.
They have a wooden coop for shelter,
which they return to at nightfall.

They run, they squabble, they live their lives as birds for 150 days.

Fed on organic cereals, they also eat grass,
earthworms, fallen leaves...

Yes, but you know the narrative; you see those running chickens in TV ads.
In reality, even in organic farming, poultry is raised
on specialised, industrialised farms.
Mostly indoors, and when they do go outside, it is onto a patch of bare ground—muddy in winter and dusty in summer.

But at Nicolas's farm, something else happens.
The guinea fowl are raised on a mixed-use farm.
I would dare to say "the old-fashioned way" if the term weren't so overused.

On Nicolas's farm, there are poultry, Gascon pigs,
cereals, trees everywhere, a mill and bakery workshop,
children, and much more.

It is a different approach, and that changes everything.

I met Nicolas in 2014 as we were both pioneers
in the revival of the hedgerow tree.

One must not confuse forest trees, which grow (more or less) naturally in woodlands,
with the hedgerow trees that humans have planted since time immemorial
for agricultural use (windbreaks, shelter, fodder...).

It can be at the edge of the field in the form of hedges
or in the middle of crops, practicing what is now called agroforestry.

And under his trees, Nicolas raises poultry—chickens, guinea fowl, capons...
All enjoy an exceptional environment.

At Domaine de Saint-Géry, we have also been planting trees
for 35 years (several thousand) and hedges (several kilometres).

We plant because we love trees
and because we know what they provide:
truffles, fruit, shade, organic matter, energy, happiness...

And the shade of the trees is ideal for raising animals: calves, cows, pigs, lambs,
as well as happy poultry.

Only twice a year
Maximum 2 birds per order

When Nicolas first gave me a taste of his poultry, I said: "I'll take it all!"
After several tastings (tasting is the only truth),
I asked Nicolas to extend the rearing times for us,
to obtain plumper, richer poultry with even more flavourful meat.

And we began serving this exceptional poultry at the restaurant.
Guinea fowl and chicken are now, just like our Porc Gascon (also raised under the trees), staples of our restaurant dishes.

Typically, Nicolas sells his guinea fowl at 100 days, but for us he raises them specifically up to 150 days.

Twice a year, Nicolas sets aside a portion of his guinea fowl for me, specially fattened for us.

Prepared as we would for ourselves

These birds are usually reserved for the restaurant, but since 2022, I set aside a few from each delivery for lovers of fine poultry.
As soon as I receive the guinea fowl, we prepare them immediately and they are shipped two days later.
I prepare them exactly as we do for the restaurant.
The heads are removed, the feet trimmed at the thigh, then they are eviscerated, singed, tied, and vacuum-sealed, ready to cook.

How to enjoy it

Oven cooking:

• Open the bag, place the poultry on a rack over the drip pan
• Add a glass of water
• Cook for 1 to 1.15 hours at 180°C (add 10 minutes if stuffed)

To accompany:

Halfway through cooking, add roughly chopped potatoes and rosemary sprigs.

Everything cooks in the chicken juices... fragrant and intoxicating.

You can also accompany it with our padronade or our poivronade

A tip?

This is a poultry that is as flavourful cold as it is hot.

Cook it on a Sunday… and enjoy it all week:

– served simply with a good olive oil mayonnaise,
– in a salad with our wild-yeast leavened bread from the truffle grove
– or reheated in its juices
- or try our recipe for Basquaise Guinea Fowl:

Our recipe for Basquaise Guinea Fowl

Ingredients (serves 4 to 6):

• A beautiful Nicolas's guinea fowl
• 2 jars of Piperade with aged Gascon Pork ham
• A little Lard en pâte
• Salt and pepper

Joint your guinea fowl into 4 pieces: two legs and two wings (keep the carcass to make a delicious poultry stock, inspired by our pork bouillon.) 

Sauté the whole pieces in a little Lard en pâte for 15 minutes in a pan over medium heat, browning them on all sides.

Preheat your oven to 180°C.

Spread your piperade about 2 cm deep in an ovenproof dish.

Place the pieces of guinea fowl skin-side up on the piperade, then coat them with the excess fat. Season the meat with salt and pepper.

Bake for 25 minutes and enjoy.

Guarantees

If for any reason you are not delighted with this product, contact Pascale at 05 65 31 82 51.

We will find a solution to ensure your satisfaction.

Several thousand people have already tasted our products or visited Domaine de Saint-Géry

What they say:

 

Questions & Answers

Why is the poultry available only twice a year?
Because there are only 365 days in a year, and the birds are raised for 150 days.

How do I prepare and cook the guinea fowl?
Simply open the bag, place the guinea fowl on a rack above a roasting tin containing a glass of water, and cook for 1 hour to 1 hour 15 minutes in the oven at 180°C.

What should I serve with the guinea fowl?
The simplest and perhaps the best: halfway through cooking, add some sliced potatoes to the roasting tin, and you have a complete meal.

How long can I keep my poultry?
The guinea fowl is delivered vacuum-packed and will keep for one week in the refrigerator.

Can I freeze the poultry?
Yes, the guinea fowl is vacuum-packed, so you can freeze it. When you wish to cook it, take it out 24 hours in advance and let it thaw in your refrigerator.

Why is the price higher than the free-range guinea fowl found elsewhere?
The price is determined by several factors, mainly relating to time and the technical mastery required for this unique artisanal process:

• The very long rearing period, in small groups on agroforestry ranges
• the artisanal poultry feed prepared from the farm's cereals
• meticulous butchery
• the meticulous preparation of the guinea fowl, as in a starred restaurant: trimmed, singed, trussed,
• packaging and transport

If you have a question, please do not hesitate to call Pascale on 05 65 31 82 51