A typical French Christmas meal consists of either turkey, capon or goose –stuffed of course. These are the most common poultry to be served at Christmas, but other types exist too. Some of the more rare ones can only be found during the end of the year season.
As we have tasted all of the “common poultry” (see e.g. French Christmas meal: stuffed goose from Les Provinces), and wanted to discover something new, we headed to our favorite butcher Les Provinces (also a restaurant), near Marché d’Aligre.
After a lengthy discussion, we opted for a a guineafowl capon from Chaumes, Bourgogne. Endemic to Africa, guineafowl is one of the oldest gallinaceous birds and leaner than chicken. Its meat has a gamey taste. How it compares to our other poultry experiences –to be seen!
Have you experienced guineafowl capon, or other more exotic poultry? Suggestions, opinions, comments?
PS About wine pairing, see Christmas preparations: wine