Roasted Quail Salad with Red Grape Gastrique

Author: Renée S. Status: published license cc-by-nc-nd tags: Toronto, Renée dines out, endive, roast, Joan Monfaredi, Park Hyatt Toronto, Park Hyatt, quail, Iron Chef, sprout, Sean, George, frisee, gastrique, grape, 0   Share on Facebook Share on Twitter

Course 3 from Sean and George. This was my favourite course from the team, with smokey roasted quail leg meat (leg meat is always more flavourful than breast!) on a bitter leafy salad of frisée and endive. I loved the tart and sweet gastrique, the pop of the juicy red grapes and found that this dish was both pleasing to the eye (colour), palate (contrasts of taste, where the bitter flavours of the greens, and the tart sauce cut through the deep flavour of smoke and fattiness of the quail) and texture (crunch, dense, juicy, soft). However Chef Mondaredi did have a point that the amount of greens overshadowed the small quail legs. I didn't feel the same about her thoughts about the dish being too sweet (i.e. sweet glaze on the quail, and sweet gastrique), but then again I didn't really taste as much sweetness as smoke in the quail.

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