Peel and chop the shallots. Melt 30 g of butter in a deep pan and brown the guinea fowl for about 10 min (turning regularly). Add salt and pepper. Pour out the cooking fat.
Peel 2 apples and cut them into small pieces. Melt 20 g of butter in the pan and gently fry the chopped shallots until tender, add the apple pieces and mix, then add the guine a fowl, pour over the cider and mix again. Add the “bouquet garni”, cover and simmer for 20 min (stir regularly).
Peel the 4 remaining apples, cut them into quarters and fry them in 50 g butter until golden; sprinkle with sugar and caramelize over low heat.
Remove the meat and the "bouquet garni" and pour over the cream into the juice. Simmer for a few minutes then season with salt and pepper.
Serve hot with the apple pieces and coat with the cream sauce.