The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
Try our lean, whole quail for their delicate game flavor and rich dark meat. They are spectacular when stuffed and roasted, and may be served singly as appetizers or paired together for entrées.
Our Coturnix-breed quail are raised in a free-range environment on natural, wholesome grains, with no antibiotics or hormones used, yielding a succulent, high-protein meat that is extremely lean and rich in color and flavor. Coturnix breed quail offer a richer flavor and higher moisture content than the more common Bobwhite breed. Also in its favor, quail meat is lower in fat and calories than chicken or turkey.
Our whole quail works well with all types of seasonings and marinades. Being naturally lean, quail is best cooked quickly, using high heat and cooked to medium rare to help keep them moist and tender.
Try them roasted, grilled, broiled or sautéed, or prepare as you would any poultry or game bird. We like to stuff quail with foie gras and mushrooms, or even wrap them in bacon before placing on a hot grill or the oven.
Serve them individually as an appetizer, along with a cold Rosé, or pair them together with another protein, like a tenderloin steak for an elegant main course. If you prefer to keep it in the game family, our lean buffalo medallions would make a perfect match.
"This recipe from Ariane's father, Chef André Daguin, uses two types of mustard to make two sauces for quail. "
"This dish, of quail braised wth salty pork sausage and red grapes, is chef Judy Rodgers' interpretation of the Italian dish, salsiccia all'uva."
"This delightful vegetarian lasagna does not call for any specific type of mushroom. Try it with one of our custom mixes--Wild and Cultivated Exotic or Organic, Mixed."
"Quail can be a quick, easy weeknight dinner, or a special party-worthy dish, as in this recipe for quail stuffed with fresh chanterelles and foie gras."
"Jesse Schenker turns delicate quail into an elegant ballantine filled with a Bosc pear-and-foie-gras puree and served with almond foam."