All Rights Reserved © 2009. Redistribution of this recipe is not authorized.

42 Restaurants Logo 42 restaurants is an application built for the iPhone.
It is a showcase of recipes, info & imagery from some of the finest restaurants in the world.

Fricasse of Langoustine and Quail

Description of Dish:

Fricasse quail and langoustine with a sauce of smoked olive oil, miso butter and sweet corn.

Preparation Time:

45 minutes



Recipe Type:

Main Course


Quail and Langoustine:

  • 8 each Large Quail
  • 16 Medium Langoustines
  • 4 each Zucchini cut into Ribbons
  • 2 each Fresh Corn on the Cob. Boiled for 8 Minutes, Corn Removed
  • 200g / 7 oz Baby Corn cut in Half Lengthways
  • 4 Spring Onions, cut in half Lengthways and Width-ways
  • 150g / 5.2 oz Water Chestnuts
  • Micro Herbs to Garnish

Teriyaki Sauce:

  • 100ml / 3.4 fl. oz Mirin
  • 100ml / 3.4 fl. oz Sake
  • 50ml / 1.7 fl. oz Light soy
  • 85ml / 2.8 fl. oz Water
  • ˝ Sweet Potato (Large Dice)
  • 1 bunch of Leeks Grilled until Almost Burnt

Miso and Corn Butter:

  • 60g / 2.1 oz Miso paste
  • 100ml / 3.4 fl. oz Sake
  • 180g / 6.3 oz Sweet Corn
  • 250g / 8.8 oz Butter
  • 1 Lemon Juice


Quail and Langoustine:

  1. Remove the langoustine tail from its shell being careful to keep it whole and undamaged.
  2. Take the legs and breast off the quail.
  3. Debone the leg leaving the drum bone exposed.
  4. Season the legs and poach them slowly submerged in olive oil for two hours without boiling.
  5. Place the cooked leg, langoustine and breast on the tray along with vegetables and season it all lightly with salt and pepper.
  6. Drizzle with some olive oil.
  7. Reserve in refrigerator.

Teriyaki Sauce:

  1. Put all the ingredients in a pot.
  2. Bring to boil and simmer slowly for approximately 1 hour until syrup consistency is achieved.
  3. Strain and store in refrigerator until needed.

Miso and Corn Butter:

  1. Put all in pan apart from lemon juice and butter and reduce by half until slightly thick.
  2. Slowly whisk in butter.
  3. Adjust acidity with lemon juice.
  4. Pass through chinoise and then muslin cloth and keep warm.

To Assemble:

  1. Place tray with vegetables, langoustine and quail under a hot grill.
  2. Breast should be nice and pink in the middle and langoustine should be just cooked.
  3. Lay the slightly browned vegetables neatly in the centre of a plate.
  4. Place the breast, lango and leg, alternating, in the centre of the plate and frame with a little teriyaki.
  5. Dress some micro greens with a little smoked or olive oil and lay them in the centre of the plate.
  6. Serve.

Executive Chef Luke Dale-Roberts

British born Luke Dale-Roberts (35) trained at Baur Au Lac Hotel in Zurich, Switzerland- at the time recognised as one of the top five hotels in the world.

He returned to London where he honed his skills in the art of French Fine Dining at 'Elenas L'Etoile' under Roux Brothers' protégé Kevin Hopgood. This was followed by a move to Australia where he explored Pacific Rim Fine Dining, based at the Greenwood Hotel in Sydney. In 1998 he took up a position at London's number one fusion restaurant, 'Bali Sugar' (member of the Sugar Club restaurants in the UK), learning to combine contemporary ingredients from around the world. From here he moved to the famous Soho House Media Club as Executive Sous Chef where he cooked for 'the rich and famous', including regular diners, film and pop stars Madonna, Kevin Spacey, Kylie Minogue and Oasis.

Staying in London, in January 2000 he took up his first position as Executive Chef, working for the Accor Hotel Group where he opened 'The Loft' - a modern, global signature restaurant. Here he remained until 2002 when the Accor Group offered him the opportunity to relocate to Singapore as Mission Executive Chef to open its signature concept restaurant in Asia, 'The Square'. After this, he accepted a consulting contract with the Sofitel Hotel in Johor Bahru, Malaysia, before moving to Seoul, Korea for the Accor Group once again where he developed a Modern French Bistro. Here he also launched 'Shune' a leading modern Japanese dining concept, working with top Japanese chefs from the famous Shunju group in Tokyo to present a menu of Traditional Japanese, and Modern Japanese 'Nobu' style dishes. His four and a half year stint in the Orient concluded in 2006 at the Sofitel Hotel in Manila, Philippines where, as Executive Chef, he launched 'Spiral', a restaurant incorporating Indian, Chinese, Korean, Japanese and Mediterranean sections - voted 'Best Interactive Dining Experience' in the Philippines.

At the end of 2006, La Colombe searched the world and was thrilled to find an Executive Chef of Dale-Roberts' calibre and extraordinary international experience - to continue its tradition of Classic and Modern French Cuisine, with touches of Asia.

Says Dale Roberts: 'La Colombe diners may look forward to the legendary La Colombe experience they are accustomed to, but also to fresh cuisine that is honest, lighter and healthier, and technically flawless, to appeal to the new generation of global diners. They are invited to savour cuisine that looks and tastes great, complemented by the renowned ambience, service and wine list that has turned this restaurant into a favourite amongst locals and international visitors alike.'

La Colombe


Cape Town, South Africa


Constantia Uitsig Spaanschemat River Road, Constantia, 7800, South Africa


+27 21 794 2390



Restaurant Description:

Chef Luke Dale-Roberts has made his mark at La Colombe by adding exciting new Asian influences to the mix of classic and contemporary French Cuisine. With his sublime sauces and reductions and cutting-edge combinations of taste and texture, Luke achieved new heights at the 2008 Prudential Eat Out Restaurant Awards winning both Chef of the Year and Restaurant of the Year. In 2009, La Colombe was included in the S.Pellegrino World's 50 Best Restaurants, placed at number 38. With impeccable Service and the Award Winning Wine List, La Colombe is a truly unforgettable experience!