Quail & wine by Albert Manso

Debone quail thighs and mix with pistachios, dried apricot, foie gras, black pepper and salt.

Scald mantellina, put in a mold, fill with previously made batter, and attach quail claw in the center.

Cook at 180 degrees for 10 minutes

Mix together the 3 stocks and texture with xantham gum.

Melt butter, add livers and cook. Flambé with brandy, add chocolate, quail sauce and foie gras. Grind and strain and put in the piping bag.

Scald vine leaf for 20 minutes.

Prepare a simple syrup and cook leaf for 30 minutes.

Dry in a dehydrator.

Chop skinned breasts then add yolk and soy and mix.

Cure breast in a mixture of salt, and sugar with spices.

After several hours, remove and dry in the refrigerator.

Lightly fry vegetables in oil.

Reduce vinegar and red wine and add

Next, add herbs and allow to infuse.

To finish, add mini carrots and mini onions and cook for 5 minutes.

Cook down vegetables, add quail, deglaze with red wine and cover with water. Cook one hour.

For quail terrine: Cook terrine. Cover bottom of the dish with sauce, arrange a few pate tips, the pickled vegetables and decorate with the flowers.

For the goblet of consomme: Put hot consomme in goblet and spices on a separate dish to pour into a goblet, stirring in like a spiral, so the polyphenols can act, adding wine colour and aromas to the consomme.

For leaf with quail tartare: Set the tartare on top of the leaf and use a Microplane to grate the quail ham.