Great British Chefs demonstrates how to butcher a quail at home. Cut into wish bone and remove. Next cut through leg/body skin find the joint, pop and repeat on other side. Then place knife down the centre of the bone, cut where it falls and slowly work knife down, leaving no meat. Finally, cut through skin at bottom and repeat on the other side.
A miniature sweet pea forest of almonds, mushrooms, small flowers, black truffle, and edible dirt. The “forest” was served over dry ice creating a fog that covered our table. The fog actually added to the fish by re-creating the wet damp feeling of walking in the forest in the early morning. We were transported to the woods. Our waiter brought a pair of specially made tweezers to eat this course item-by-item which heightened our appreciation for the ingredients; it forced us to eat carefully. The diversity of textures on this plate, from crispy peas to soft mushrooms made it really balanced. This was one of my favorite courses of the afternoon. Every bite was different.