- Cook quail on carcass vacuum with herbs and a little butter for an hour at 62º
- Making Miso base
- Boil miso, sake, mirin and sugar, then cool
- Making Miso cream
- Mix miso base, chicken stock, egg white and xantana, then blend with oil
- Making eggplant caviar
- Bake eggplant in oven in silver paper (slice eggplant and add spices)
- Cut yellow and purple carrot on mandolin and pickle sweet and sour
- Mini carrots cooked and then briefly sautéed in butter
- Add a few drops of balsamic
- Remove quail from vacuum package and bake on carcass, then remove fillet
- Moving on to dress
Frank Hardyns & Ines Marzougui
Chefs from Lust & Dust
