The last thing I had to do today before cleaning and going home was grind up some whole quail for making an ice filtered consommé gellie. Now granted we make huge batches at a time because we sous-vide it, but still. 140 lbs. of quail, one grinder. I believe it was somewhere around 325 quail. Thats a lot of quail, but you should taste the result.
Its a layered jelly of quail consomme, pea puree, and langoustine cream, topped with a foie gras parfait. Wow. The flavors here are so bold and rich. It seemed as with each bite you tasted the progression of the dish as the layers became mixed in your mouth.
The more menu items I get a chance to sample, the more I realize that the work I am doing is just as important as the cooking that the chef de partie are doing. Its making the days go by a bit quicker.
