The needle in the haystack
Creation begins first with a thought. A volatile impression that caresses you, like a plumule. Gradually, this volatile thought begins to sprout and becomes bigger and bigger. Our imagination weaves around this thought an avalanche of impressions, which interlink each other until we almost lose ourselves in a haystack of impressions, thoughts and sensations and we nearly lose that what we’ve imagined at the beginning.
Up to us, to filter the essential elements…We pick, we eliminate, we remove and we add again, we select and make choices, sometimes the bad ones, we discontinue… we continue, we refine and we imply… until we obtain the essence of what we have imagined… The essence of that small plumule.
This process is a perpetual movement that brings us into every corner of our creative being.
« The true sign of intelligence is not knowledge but imagination » (Albert Einstein)
The Quail in the hay bed
(Recipe for about 4 people)
“Smoked” Potato mash
- Potatoes 500g land
- Fluid cream 20cl
- 1 Piece of butter
- Smoked salt, pepper, nutmeg
- 1 Aubergine
- Butter 20g
- Salt & Pepper
- 1 Onion
4 Fresh quails / Smoked salt / Hay (untreated) / Bacon
First cook the unpeeled potatoes. Then place the eggplant on the flame of your stove or burn it with a torch for at least 4 minutes. Melt the butter and cook it until it emits the smell of nuts, in French you call that “beurre noisette”. Cut the onion into small cubes and fry it in the butter. Then cut the eggplant into small pieces, add the “nutty” butter with the onions and season. Mix until you obtain a fine and smooth paste. After, peel the cooked potatoes and press through a ricer.
Then prepare the quails on the hay bed. You either cut them in fillets or you let them as they are. Take a big iron pot and fill it with hay. Place the quail on a grid. Burn the hay, place the quails over the fire, let burn a few moments and close the pot with a lid. Let stand at least 15 to 20 minutes. I strongly advise you, to do this next to a window or on the balcony if you have one, because the smell of smoked hay is tenacious;)
After 20 minutes, remove the quails and fry them with the bacon in a pan. Simultaneously heat the cream with the butter, the salt, the pepper and the nutmeg. Pour over potato puree. Mix and season, if necessary. Before serving, first put some mashed eggplant on the plate and overcoat with the potato mash. Place the quail pieces on the plate and garnish with bacon crisps. Season with smoked salt and serve immediately!!!