Starter of Quail, sous vide Quail breast, confit Quail leg, soft boiled Quail egg on a nest of violet potato, girolles mushrooms, wilted spinach, puy lentils & Quail & thyme sauce.




2 Comments Add yours

  1. Mary Anne says:

    We had this as well, quite wonderful. Thanks, Cornwall. But without the lentils (the best come from Le Puy en Velay in the Auvergne, and they’re AOC, but I bet you know that Mike!)


    1. Mike Crowson says:

      Thanks Mary Anne, I served yours with rolled spelt instead of the lentils, I think the spelt has a better texture with the dish.


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