Cailles
The quail is a small, plump migratory bird, quite similar to the partridge. It has been cooked for centuries across many regions of France and beyond. It belongs to the game family and is generally consumed from September to November.
Fattier than its cousin the chicken, it offers a tasty and delicate flesh that will delight all lovers of fine food. Moreover, quail has the distinction of being one of the meats richest in iron.
Quail can be prepared in a variety of ways — the best known quail recipe is undoubtedly stuffed quail, but we invite you to go further by discovering extraordinary chef recipes such as lacquered quail or even the gourgouillou of quail with wine lees… in short, an invitation to discovery and culinary adventure.
