Muge pickles
Chef Yoan Boucrelle shares his recipe for making pickled fish easily at home.
© Magali-Maricot
Farm quail scorsonères & oak lentins
For an original poultry recipe, Bordeaux chef Tanguy Laviale turns to free-range quail, black salsify and shiitake mushrooms.
This recipe from Tanguy Laviale, chef at Ressources restaurant in Bordeaux, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 50 min
- Cooking time: 1 h 10
Ingredients for Tanguy Laviale 's free-range quail
- 2 free-range quails
- Olive oil
- Soy sauce
- Freshly ground pepper
For the garnish
- 6 arms of scorsonère (black salsify)
- 8 pieces first-growth oak lentins (shiitake)
- 1 teaspoon sugar
- 1 large knob hazelnut butter
- Fond blanc (or stock)
- 1 tablespoon veal jus
- ½ shallot
- Sal t
For the sauce
- 25 cl beef stock
- 5 cl liquid cream
- 50 g truffle butter
For the dressing
- 4 thin slices guanciale (Italian bacon)
- 4 large leaves of treviso
- Sherry vinegar
Steps for Tanguy Laviale 's free-range quail
- Prepare the quails: lift the quails and remove the bones from the thighs, keeping the drumstick. Brush them with olive oil, skin side down. As soon as they have browned, turn them over and leave them for a few moments. Set aside. Deglaze the pan with soy sauce, glaze the quails with the juices and remove them to a wire rack.
- Just before serving, return the quails to the oven at 160°C (th. 5/6) for 2-3 min. Season with pepper just before serving.
- Prepare the garnish: peel the scorzonera, rinse and cut into 10 cm pieces. Brown the sugar and a large knob of beurre noisette in a frying pan, add the scorsonères and roll them up. Deglaze with white stock (or bouillon), and repeat the light caramelization process three times. Moisten to half-height and cook, covered. Check for doneness, and remove the vegetables as you go to keep them al dente. As soon as all the vegetables have been removed, reduce the cooking juices, add the veal juice and put the scorsonères back into the pan.
- Remove the stalks from the lentins de chêne and cut them into 4 pieces. Brown on all sides in hot olive oil, seasoned with fine salt. Place in the scorsonère sauté pan.
- Prepare ½ chopped shallot, which you will mix with the garnish at the last moment.
- Make the sauce: mix the cream with the stock and reduce until you obtain a tasty sauce, then whisk in the truffle butter. Adjust the seasoning.
- Arrange the scorsonères in a bundle, with the lentins on top and around them. Place the guanciale on top (the warmth of the garnish will make it transparent and flavorful), with the fillet and thigh next to it. A big dot of sauce in the middle, and finally two nice slivers of treviso seasoned with vinaigrette on top.
Forfurther information:
-
Ressources, 126 rue Fondaudège, 33000 Bordeaux
-
14/20 in the Livre des 109
-
Read Gault&Millau's review of Ressources
These recipes might interest you
Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
Marinated salmon with beet pulp
Two marinades are required for this recipe by chef Luc Trochon: one for the salmon and one for the beets, using pepper, pink berries, coriander seeds and sesame oil.
Lemon tea cake
An exceptional pastry chef, Eddie Benghanem has been officiating for some fifteen years at the Gordon Ramsay restaurant in the majestic Waldorf Astoria Versailles - Trianon Palace. Taken from his recipe book published in 2024, this cake recipe blends the flavors of lemon and tea.
Chicken & quince, gochujang-kimchi condiment
In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.
Pavlova with Périgord walnuts
An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.
