Tender quail suprême, calamari and tiger prawns on puff pastry with petite corn lettuce, squid-ink coulis and persillade

Preparation info
  • Serves


    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About

I like to call this one of La Colombe’s ‘surf-and-turf combos’. It is a magnificent mix of delicate sea and earth flavours. Corn lettuce complements the dish because it is completely sweet, with no sharpness or bitterness. The French nickname for it is doucette.


  • 8 squares puff pastry (see BASICS) cut 7 cm x 7 cm, 1 cm thick
  • water for sprinkling
  • 2 egg yolks


The word suprême in this case describes a quail breast that has been deboned, but still has the wing bone attached. It’s best to buy four partially deboned quails (the chest bones have been removed so the birds are almost flat), then separate the legs and the breast/wing sections. Keep the legs aside to serve as an aperitif – simply fry them in hot oil, adding persillade and salt when they are