Home » Plats du podium » Glazed guinea fowl with Norwegian ceps and tarragon. Crispy guinea fowl leg with chicken skin and potato from the Troms region. Baked pumpkin « puff ». Sweet onion with hardanger apples and fennel. Baked salsify from Stavanger with cream gratin. Guinea fowl roasting gravy and cream sauce.
Glazed guinea fowl with Norwegian ceps and tarragon. Crispy guinea fowl leg with chicken skin and potato from the Troms region. Baked pumpkin “puff”. Sweet onion with hardanger apples and fennel. Baked salsify from Stavanger with cream gratin. Guinea fowl roasting gravy and cream sauce.
