Today we are making roasted quail with grapes.( cailles aux raisins) I am serving those with forest mushroom caramelized grapes and a brown pan sauce with cognac. enjoy. SUBSCRIBE: NEWSLETTER►

This is an easy and classic french quail recipe to make for autumn. you can easily do at home and quails are a great alternative to everyday chicken.

COOKWARE AND UTENSILS:
butcher strings:
saute pan:

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COOKING TIMES AND TEMP:
Oven 200 celsius or 420 F

Brown the quail in the pan first for 20 minutes ( 5 minutes on each side.
Then finish to cook then in the oven for 15 minutes. ( 10 minutes will keep it the flesh “pink” which is meant to be the way to serve quails) 20 minutes will have well done
ingredients: for 4 people:

4 quails
4 slice of smoked bacon
salt and peper

For the garnish
300 grams of white grapes (peeled)
200 grams of forest mushroom I used golden chanterelle
2 cloves of garlic
a handfull of chopped parsley

For the sauce
200 ml of brown chicken stock
50 ml of cognac
1 shallot finely diced.

Tips:try to buy seedless grapes other wise you can remove the seeds by hand in each grape.

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UTENSILS AND COOKWARE STARTER KIT:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:

Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
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Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):

GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:

CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

MY FILMING EQUIPMENT:
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