L’Atelier de Joël Robuchon’s executive chef Olivier Elzer shows us how to master this signature dish

Each year, Joël Robuchon hosts a gala dinner in Macau, which is where this signature creation was born. Aptly named La Caille, or ‘quail’ in French, this dish presents a free-range quail stuffed with foie gras, served with truffle mashed potato. Knowing that pigeon is a popular food in Hong Kong, Robuchon chose to use quail (a French favourite), and elevated the game bird with some of the most premium ingredients available.

In the video above, L’Atelier de Joël Robuchon’s executive chef Olivier Elzer masterfully shows us how to recreate this dish, paying particular attention to all the little details that makes it uniquely Robuchon.

L'Atelier de Joël Robuchon are taking part in Landmark's The Art of Food campaign throughout October, showcasing a unique dish like the one above. To find out more, click here.

 

Ingredients

Quail

Foie gras terrine

Potato

Butter

Milk

Black truffle

Soy sauce

Mixed herbs

 

Videography by Tyrone Wu

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