Pintade en Papillotte at Guy Savoy

Pintade, Guinea fowl, is delicate, plump and flavorful—yet few chefs use it, let alone give it the royal treatment. Closer to a partridge than a chicken, it is native to North America, but demand for it is low, and the price prohibits it from most menus.

But chef Guy Savoy loves game, and serves game birds throughout fall. For this dish, a semipermeable plastic bag is used to seal in the bird’s natural juices while in the oven. (In France, they still use parchment, the papillote in the dish’s name.) The bag is pierced at the table, and root vegetables, another fall staple, spill out. It’s all blanketed in sauce Albufera, sort of liquid foie gras, mixed with the essences of the pintade and the vegetables. It’s as close to heaven—or France—as you can probably get in Southern Nevada.

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