• 6 quails
  • 6 red onions
  • 3 Heads of garlic
  • Olive oil
  • Fleur de sel
  • Lemon

Crapaudine quail, red onions and burnt garlic

  • Cut the quails and open them in half on the back side..
  • Sear them, skin side down for 10 minutes, turn them over and sear for 10 minutes, turn them over again and sear another 10 minutes.
  • In the meantime, cut onions and garlic in half.
  • Place them on the plancha without oil, flesh side down, for 30 minutes.
  • Serve by sprinkling quails with fleur de sel and placing roasted garlic and onion on the side.
  • Serve with an old-fashioned mustard mixed with olive oil and lemon juice.

Chef Sébastien Zozaya's trick: replace quails with pigeons.