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.

Suggested Next Read

Gyoza, Monta

Dishing With Grace

Gyoza, Monta

This bustling noodle shop’s gyoza, or hand-made dumplings, take a little extra time, so when you order, the waitress will immediately shout over your shoulder to the kitchen that you’d like some. The gyoza are made in-house daily with pork and vegetables, then pan-fried for a nice crust on the outside. Make your own dipping sauce from the accoutrements in front of you: soy sauce, a little vinegar and a little chili oil or shichimi seven spice. $5, 5030 Spring Mountain Road, Suite 6, 367-4600.