Preview

Roasted quails on its chest, with thyme and garlic, pan-fried foie gras escalope, spinach in butter, sautéed potatoes in field dress |

Vegetables and Fruits, Duck, Poultry

A fun dish for Christmas and the holidays that you'll enjoying cooking and sharing with the family!

Ingredients

Recipe for 4 servings

Roasted quails

4 Unit(s)

Quails

4 Sprig(s)

Thyme

4 Clove(s)

Crushed garlic

4 Nut(s)

Butter

Foie gras scallops

2 Unit(s)

Foie gras scallop

Potatoes and spinach

200 Gr

Spinaches

600 Gr

Fingerling potatoes

4 Sprig(s)

Thyme

4 Clove(s)

Crushed garlic

Butter
Salt and pepper
Vegetable oil
Olive oil

Preparation time: 30 min

Preheat your Oven at 400 °F

Prep

Butterfly cut the quails.
Wah the potatoes and slice them lengthwise.
Quails

Put the quails on a baking tray, chest again the tray.

Season with salt and pepper, drizzle with olive oil, add few pieces of butter on the skin of the quails. Add thyme and garlic and cook everything in the oven for 15 to 20 minutes.

The meat should come out slighty pink.
Foie gras scallops

Dip the scallops in the flour, gently tap them to remove the extra flour.

In a warm non sticky pan, put the scallops and sease them until they re nice and brown.

Cook for about 1 or 2 min on each side, put aside on a baking tray. Finish the cooking in the oven for 3-4 min before serving.
Vegetables and side

Fingerling potatoes

In a warm pot with a bit of oil, put the potatoes, flesh side first. Once nice and brown, add some thyme and garlic, then season with salt and pepper. Put your pot in the oven for 20 to 25 minutes. You ll be able to pierce easily with the tip of a knife when they'll be cooked.

Spinach

In a pot with some butter, cook the spinach. Stir with a wooden spoon. Season with salt and pepper.

Once cooked, put aside and keep warm.
Dressing

Make a bed of spinach on one side of the plate; on top add some potatoes.

On the side, put a quail, add some foie gras on top. Sprinkle some fleur de sel and add 2 baked garlic cloves

« Make your recipes while having fun with friends or colleagues. »

Cooking schedule

Class with similar recipe

Sunday, November 16th 11:00 to 13:00

Old Montreal

80 $ / pers.

CHEF, TU M'INSPIRES

A perfect dinner ! 60 min cooking lesson + 60 min tasting = 2 hours of pleasure + bubbles on arrival!

Roasted quails on its chest, with thyme and garlic, pan-fried foie gras escalope, spinach in butter, sautéed potatoes in field dress |
Vanilla panna cotta, caramelized pineapple, pecan and rosemary crumble with a lemon purée and foam |

More information

4 / 14

80 $ / pers.

10 places disponibles

Sunday, November 16th 11:00 to 13:00

Quebec city

80 $ / pers.

CHEF, TU M'INSPIRES

A perfect dinner ! 60 min cooking lesson + 60 min tasting = 2 hours of pleasure + bubbles on arrival!

Roasted quails on its chest, with thyme and garlic, pan-fried foie gras escalope, spinach in butter, sautéed potatoes in field dress |
Vanilla panna cotta, caramelized pineapple, pecan and rosemary crumble with a lemon purée and foam |

More information

0 / 14

80 $ / pers.

14 places disponibles

Saturday, November 22nd 18:00 to 21:30

Old Montreal

150 $ / pers.

CHIC MENU WITH WINE PAIRINGS

Start with a cocktail workshop and enjoy a 3-course menu, each dish paired with a perfectly matched wine, carefully selected by our sommeliers.

Gimlet A&S
Smoked beef carpaccio, cauliflower dressing, capers, parmesan cheese |
Torta al limone, crema al mascarpone |
Roasted quails on its chest, with thyme and garlic, pan-fried foie gras escalope, spinach in butter, sautéed potatoes in field dress |

More information

13 / 14

150 $ / pers.

1 places disponibles

Saturday, November 22nd 18:00 to 21:30

Quebec city

150 $ / pers.

CHIC MENU WITH WINE PAIRINGS

Start with a cocktail workshop and enjoy a 3-course menu, each dish paired with a perfectly matched wine, carefully selected by our sommeliers.

Gimlet A&S
Smoked beef carpaccio, cauliflower dressing, capers, parmesan cheese |
Torta al limone, crema al mascarpone |
Roasted quails on its chest, with thyme and garlic, pan-fried foie gras escalope, spinach in butter, sautéed potatoes in field dress |

More information

14 / 14

150 $ / pers.

0 places disponibles

Saturday, November 29th 18:00 to 21:30

Old Montreal

160 $ / pers.

CHIC MENU WITH WINE PAIRINGS

Holiday season ! Cocktail lesson on arrival, followed by a chic 3-course menu paired with 3 wines of our sommelier's choice!

Queen Elizabeth cake |
Roasted quails on its chest, with thyme and garlic, pan-fried foie gras escalope, spinach in butter, sautéed potatoes in field dress |
Beef carpaccio, onion rings, capers, shaved parmesan with a truffle oil and aged balsamic arugula salad |

More information

14 / 14

160 $ / pers.

0 places disponibles

Saturday, November 29th 18:00 to 21:30

Quebec city

160 $ / pers.

CHIC MENU WITH WINE PAIRINGS

Holiday season ! Cocktail lesson on arrival, followed by a chic 3-course menu paired with 3 wines of our sommelier's choice!

Queen Elizabeth cake |
Roasted quails on its chest, with thyme and garlic, pan-fried foie gras escalope, spinach in butter, sautéed potatoes in field dress |
Beef carpaccio, onion rings, capers, shaved parmesan with a truffle oil and aged balsamic arugula salad |

More information

0 / 14

160 $ / pers.

14 places disponibles

Saturday, December 13th 18:00 to 21:30

Plateau Mont-Royal

160 $ / pers.

CHIC MENU WITH WINE PAIRINGS

Holiday season ! Cocktail lesson on arrival, followed by a chic 3-course menu paired with 3 wines of our sommelier's choice!

Queen Elizabeth cake |
Roasted quails on its chest, with thyme and garlic, pan-fried foie gras escalope, spinach in butter, sautéed potatoes in field dress |
Beef carpaccio, onion rings, capers, shaved parmesan with a truffle oil and aged balsamic arugula salad |

More information

12 / 12

160 $ / pers.

0 places disponibles

Tuesday, December 23rd 11:00 to 13:00

Quebec city

80 $ / pers.

CHEF, TU M'INSPIRES

A perfect dinner ! 60 min cooking lesson + 60 min tasting = 2 hours of pleasure + bubbles on arrival!

Roasted quails on its chest, with thyme and garlic, pan-fried foie gras escalope, spinach in butter, sautéed potatoes in field dress |
Vanilla panna cotta, caramelized pineapple, pecan and rosemary crumble with a lemon purée and foam |

More information

0 / 14

80 $ / pers.

14 places disponibles

Tuesday, December 23rd 12:00 to 14:00

Old Montreal

80 $ / pers.

CHEF, TU M'INSPIRES

A perfect dinner ! 60 min cooking lesson + 60 min tasting = 2 hours of pleasure + bubbles on arrival!

Roasted quails on its chest, with thyme and garlic, pan-fried foie gras escalope, spinach in butter, sautéed potatoes in field dress |
Vanilla panna cotta, caramelized pineapple, pecan and rosemary crumble with a lemon purée and foam |

More information

0 / 14

80 $ / pers.

14 places disponibles

Tuesday, December 23rd 18:00 to 21:30

Time Out Market

160 $ / pers.

CHIC MENU WITH WINE PAIRINGS

Holiday season ! Cocktail lesson on arrival, followed by a chic 3-course menu paired with 3 wines of our sommelier's choice!

Queen Elizabeth cake |
Roasted quails on its chest, with thyme and garlic, pan-fried foie gras escalope, spinach in butter, sautéed potatoes in field dress |
Beef carpaccio, onion rings, capers, shaved parmesan with a truffle oil and aged balsamic arugula salad |

More information

0 / 14

160 $ / pers.

14 places disponibles

Friday, December 26th 11:00 to 13:00

Time Out Market

80 $ / pers.

CHEF, TU M'INSPIRES

A perfect dinner ! 60 min cooking lesson + 60 min tasting = 2 hours of pleasure + bubbles on arrival!

Roasted quails on its chest, with thyme and garlic, pan-fried foie gras escalope, spinach in butter, sautéed potatoes in field dress |
Vanilla panna cotta, caramelized pineapple, pecan and rosemary crumble with a lemon purée and foam |

More information

0 / 14

80 $ / pers.

14 places disponibles