The sauce: bring chicken stock to the boil. Add cream and a few firm shoots of Pineau des Charentes. Reduce and bind the sauce. Season to taste. The hot peas pesto: sauté chopped onion and garlic in some butter. If you use peas from the freezer, cook them first (a few minutes on the highest setting) in the microwave. You can also steam them. Keep a handful of peas for finishing and put the rest in the pan with the onion and garlic. Let them simmer together for a few more minutes on low heat. Season to taste with salt and pepper. Meanwhile, roast the pine nuts and grate the Parmesan. Put them both together with the peas in the blender. Add a little poultry stock and mix until homogenous. Deep fry red onion rings.

Make a puree of sweet potato, in the same way as you make ordinary mashed potatoes. Fill Creuset pots with it, cover with ground Gruyère and let it gratinate under the grill. Fry the guinea fowl fillets on both sides in a deep pan. Leave to cook covered for another 10 minutes on low heat. Leave to rest for a while. On the dinner plate: a pre-cut guinea fowl fillet topped with the sauce. Place the fried onion rings on top. Next to that a ring of warm peas pesto. Sprinkle on the pesto and all around, the warmed separately steamed peas. Put a jar of sweet potato gratin in the free space.