Bistro des Z'Artes

Serves 4 people

Ingredients

4 Quail

200g Fresh tagliatelle

10g Tea

20g Sugar

50g Black grapes

30g Onion

1 Clove garlic

30ml Champagne

100ml Fresh cream

5g Chopped parsley

Method

1. Place the sugar & tea in the bottom of an old pan that you don't need to use again.
2. Place the halved & seeded grapes in a strainer on top.
3. Cover with aluminium foil leaving a bit open at the side & place on a high heat until the sugar/tea mix starts to smoke.
4. Close over the edge of the tinfoil to seal in the smoke & keep covered for 15 minutes.
5. Store in the fridge until you need them.
6. Pan fry the seasoned quail on both sides until golden & roast in a hot oven 200C for 5minutes. Keep warm.
7. Saute the chopped onion & garlic in a dribble of olive oil, add the champagne & reduce until nearly dry.
8. Add the cream & the grapes and reduce down to the correct consistency. Add the chopped parsley, quail & its juices. Season.
9. Cook the tagliatelle in boiling salty water until al dente.
10. To serve remove the quail from the sauce. Add the pasta & toss well. Arrange a little pasta on each plate & place the quail on top. Drizzle with the sauce & serve.

Note

Don't burn the sugar too much as the grapes will be bitter.

You can use white wine instead of champagne, but the sauce will not be as elegant.

Make your own pasta & this dish is unbeatable.