Cut the guinea fowl supremes across the width so that they can be opened “wallet style”, like a pocket.

Place 1 strip of kombu seaweed inside and close them. Season with salt and pepper.

Roll the supremes in cling film, give them the shape of a sausage roll, immerse them in boiling water and then turn off the heat.

Poach for 25 minutes.

Infuse the kombu in the cream for about 10 minutes.

When it is well scented, remove the kombu.

In a small saucepan, fry the minced shallot without coloring it with 1 knob of butter.

Pour in the white wine, leave to boil, and then pour in the vegetable stock. Add the chopped wakame.

Leave to cook for a few minutes, add the butter and shake strongly either with a whisk or a hand blender.

Pour in the seasoned liquid cream and mix for a moment. Strain through a sieve.

Adjust the seasoning with salt and pepper.

Remove the film from the poultry flocks and cut them into nice escalopes.

Pour a little sauce over the cutlets.

Sprinkle with a little fleur de sel and serve immediately.