On the doorstep to Brittany, Vitré is a medieval fortified town that has preserved its ancient architectural heritage.

Here is the recipe for one of Vitré’s culinary specialties. You can sample it in most local restaurants.

1. Bone the guinea fowl and flatten it to even out the thickness of the meat. Reserve the trimmings to make the stuffing.
2. For the stuffing: Sauté the shallots, mushrooms and walnuts gently in butter, then let them cool.
3. Grind the guinea fowl trimmings and poultry breast, combine them with the egg and the shallot mixture, then add the parsley and season with salt and pepper.
4. Roll up the boned guinea fowl (widthwise) around the stuffing and tie it up into a large sausage shape.
5. Cook the roll in oil in an earthenware dish for 15 minutes. Half way through the cooking time, add the apples (diced or in wedges), cider and stock and cook for another 5 minutes. Remove the meat and apples, reduce the cider and finally whisk in the butter without allowing the sauce to boil.
6. Cut the rolled meat into slices and place on a serving platter with the apples in the middle and the sauce around the outside.