Roulade Sévigné is a culinary speciality of the town of Vitré. It's a free-range guinea fowl that is boned and rolled before cooking. Traditionally, the stuffing is made of button mushrooms, Reinette apples and walnut kernels, all seasoned with salt and pepper. It also includes egg, poultry stock, parsley, cider, oil and butter.
Traditionally, it is served cut into slices with the apples in the middle of the plate. A little glass of cider makes a wonderful accompaniment to this roulade Sévigné.