Difficulty: Intermediate
From the expertise of Chef Hubert, this elegant dish combines tender quail with rich Armagnac sauce and delicate mille-feuille layers.
Cut circles from the filo sheets, brush with butter, season lightly with salt and pepper, and bake until golden. Set aside.
Peel and dice one carrot, the onion, and garlic.
Peel and slice the beetroot into chips, then fry until crisp. Set aside. Finely chop the leek, blanch it, then sweat in butter. Reserve.
Pluck, gut, flame, and truss the quails. Season with salt and pepper. Brown in butter, then roast at 200°C for 10-15 minutes.
Remove from oven, separate the supremes (fillets) and thighs. Return thighs to oven for another 10 minutes. Crush carcasses, sauté with vegetable brunoise. Deglaze with Armagnac, add veal jus, reduce, strain, and reserve.
Thinly slice remaining potatoes and carrot to equal size, blanch in salted boiling water, then gently cook in clarified butter.
Cut the fresh breast into lardons and sweat in a pan. Drain and reserve.
On each plate, layer a filo circle, alternate carrot and potato slices, top with quail supremes and lardons, finish with another filo circle and a crumpled filo sheet. Warm in oven briefly. Add roasted thighs and chervil.
Reheat sauce gently, mount with butter pieces. Adjust seasoning and coat the meat.
Garnish with beetroot chips on leek fondue and chervil sprigs.
A signature creation by Chef Hubert
