La Caille, L’Atelier de Joël Robuchon

This tender, delicately roasted quail is stuffed with nuggets of foie gras, and that’s not even the most decadent part of the dish. The accompanying, legendary pommes puree is no ordinary mashed potato. Hot, cooked potatoes are pushed through a tamis several times before being combined with copious amounts of Echire butter. The result is creamy, rich, airy potatoes that melt on your tongue and somehow make the foie gras and quail even more indulgent.

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