1. In an airtight bowl, mix all the spices (from fine salt to ground nutmeg); shake well and store in a dry place.

2. Preheat the oven to 180°C.

3. Peel, cut the carrots into slices. Peel the onions, garlic, and shallots, and chop them separately.

4. In a bowl, place the guinea fowl legs; season with the spice mixture, salt, and pepper.

5. In a pan, heat the vegetable oil; add three-quarters of the sliced vegetables. Sauté for 1 minute; add 1 liter of water, the bouquet garni, and bring to a boil over high heat. Reduce the heat and cook for 20 minutes, skimming the broth. Strain the broth and set it aside.

6. In a saucepan, heat the honey; add the remaining sliced vegetables; cook over very low heat to caramelize. Deglaze with the vinegar and reduce for 5 minutes. Add the reserved broth. Cook this sauce for 20 minutes. Add the pink peppercorns and cumin.

7. In a saucepan, heat the extra virgin olive oil; add the mini carrots, orange juice, and salt. Cook until the carrots are tender.

8. In a saucepan, heat the butter; add the guinea fowl legs and brown on all sides. Moisten with the broth. Cook for 20 minutes. Serve very hot with the carrots in honey.