Arnaud MoreauGrand Cru Champagne EN / FR

Pairings & recipes / Stuffed quail with wild mushrooms

Stuffed quail with wild mushrooms

with the cuvée Odyssée · Brut Nature Vintage 2007 Grand Cru

Quail Stuffed with Morels, Brioche and Pan Jus
Recipe 01

Quail Stuffed with Morels, Brioche and Pan Jus

Time · Prep 25 min · Cook 35 min · Serves 4

Ingredients

  • 4 oven-ready quails
  • 150 g morels or mixed wild mushrooms
  • 2 slices of brioche
  • 1 shallot
  • 1 egg
  • 40 g butter
  • 150 ml chicken stock
  • 1 sprig of thyme
  • Salt and pepper

Method

  1. Sauté the finely chopped shallot and mushrooms in butter until all moisture has evaporated.
  2. Blend with the brioche, egg, thyme, salt and pepper to form a soft stuffing.
  3. Stuff the quails, truss them and brown on all sides in butter in a casserole dish.
  4. Add the chicken stock and roast for 25 minutes at 180 °C.
  5. Rest for 5 minutes before serving with the reduced pan jus.

Why the pairing works. The woodland stuffing and tender quail flesh echo the ripe, textured character of the champagne.

Roasted Quail with Sautéed Chanterelles and Creamy Polenta
Recipe 02

Roasted Quail with Sautéed Chanterelles and Creamy Polenta

Time · Prep 20 min · Cook 30 min · Serves 4

Ingredients

  • 4 quails
  • 200 g chanterelle mushrooms
  • 120 g fine polenta
  • 500 ml whole milk
  • 300 ml water
  • 30 g butter
  • 1 garlic clove
  • 1 sprig of sage
  • Salt and pepper

Method

  1. Cook the polenta in the milk and water mixture with salt, then finish with butter and pepper.
  2. Season the quails and roast for 25 minutes at 190 °C with the sage.
  3. Quickly sauté the chanterelles with the crushed garlic and a knob of butter.
  4. Rest the quails then carve them.
  5. Serve on the creamy polenta with the chanterelles and roasting juices.

Why the pairing works. The wild mushrooms and polenta provide a roundness and body that mirrors the depth of the Grand Cru champagne.

Other pairings of this cuvée

Discover the cuvée Odyssée ← All pairings