Dish

Cailles aux raisins

Quails with grapes

Cailles aux raisins is a dish that consists of quail cooked in a red wine sauce with grapes. The quail is first seasoned with salt and pepper and then seared in a hot pan until golden brown. The red wine sauce is made by sautéing shallots and garlic in butter, then adding red wine, chicken stock, and thyme. The sauce is then simmered until thick and flavorful. The grapes are added to the sauce towards the end of cooking to soften and release their sweetness. The quail is then served with a generous spoonful of the red wine sauce and garnished with fresh thyme.

European cuisine› Western European cuisine› French cuisine

Meat Dish› Game Dish

Origins and history

Cailles aux raisins has been a classic French dish for centuries. It is believed to have originated in the region of Burgundy, where red wine is a staple ingredient in many dishes.

Dietary considerations

This dish is high in protein and low in carbohydrates, making it a great option for those following a low-carb or keto diet. However, it is not suitable for vegetarians or vegans.

Variations

Variations of this dish may include different types of grapes or other types of game birds such as pheasant or quail.

Presentation and garnishing

This dish is traditionally served on a large platter with the quail arranged in the center and the red wine sauce drizzled over the top. Garnish with fresh thyme or rosemary for added flavor and presentation.