You are here
Join the movement
Solidarity gives you wings
Breeders, caterers, restaurant owners, culinary school trainees, consumers the world over – do you believe that the guinea fowl should be given pride of place on our plates ?
Join the movement so that we can address this injustice. Join the GRIF !
what is it?
Grif at work
The GRIF and its campaigners are at work everywhere to help you discover or rediscover the guinea fowl. If you also have ideas for “concrete actions” that demonstrate your pride in the quality of this bird, please feel free to share your creativity with us !
Resistance is growing
Solidarity gives you wingsBreeders, caterers, culinary school trainees, consumers the world over – do you believe that the guinea fowl should be given pride of place on our plates ? Join the movement so that we can address this injustice. Join the GRIF !Join the grif
guinea fowl, you will love it.
From the guinea fowl coop to the kitchen
Guinea fowl has been ignored for too long. For far too long, it has been used only for special occasions. Quality breeding, origin, traceability, incomparable taste, originality, recipes, etc. We have taken up our quills to share all the secrets of this wonderful bird!All about guinea fowl
All the frequently asked questions
guinea fowl to
I cook this delicious dish for romantic meals! ...
This beautiful bird originating from Africa is now farmyard poultry, and its meat is delicate and tender....
Eleveur, Producteur Sarthe
Try a red label farmhouse guinea fowl. You won't be disappointed!...
Don't miss a thing
Heads show you the way and show
The guinea fowl is good poultry. It has been reared for at least 11 weeks when I cook it. The breeders are careful to feed it well. It is raised in wild conditions where it can roam freely and develop.Many people find it confusing, but the guinea fowl is different from the chicken. The guinea fowl's meat is delicate, tasty and slightly resembles game. It is nothing but pleasure.The way it is c...
Is it easy to cook?Yes, because it can be cooked traditionally or using more original flavours: spices, citrus fruit and even pistachio and truffles. I combine guinea fowl breasts with dried fruit: apricots and figs, which I roast. This results in tender pieces with a sharp flavoured juice. The guinea fowl can be served in any season – in summer with herbs, in autumn with mushrooms. Wha...
Ingredients: 1 x 1.8 kg free-range Label Rouge (Red label) ready-to-cook guinea fowl capon • 1 kg soft dried figs • 1/4 l Muscat wine (sweet) • 1 small cinnamon stick • 1 sprig rosemary • 1 sprig thyme • 2 tbsp groundnut oil • salt • pepper.
1 guinea fowl • 4 very thin strips of Colonnata lard • 1 petit-suisse • 1 sprig rosemary • 3 sprig thyme flowers • 10 garlic cloves • olive oil.
Guinea fowl is as easy to cook as other poultry. Marketed all year round, it can be used daily or in more festive preparations....
Search for a recipe
Tempted to try out a guinea fowl.