Cailles à la Bourguignonne

Burgundian Quail with Grapes

Preparation info

  • Serves


    as a Main course
    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Wild quail were once abundant in French vineyards, where they huddled around the roots and pecked at the ripening grapes. Most now are farmed, but the traditional recipes remain, featuring vine leaves and the all-important grapes. Two quail per person are usual as a main dish, or one as a first course. If you are lucky enough to find wild duck or pheasant, grapes and vine leaves are an excellent match with them, too. Count on one pheasant or duck per person; depending on their size, the roa