![Sous Vide and Roasted Quail, stuffed with ratatouille - Les Saveurs Private Kitchen's photo in Causeway Bay Hong Kong | OpenRice Hong Kong Sous Vide and Roasted Quail, stuffed with ratatouille - Les Saveurs Private Kitchen's photo in Causeway Bay Hong Kong | OpenRice Hong Kong](https://cfcdn2.azsg.opensnap.com/azsg/snapphoto/photo/LQ/H6DE/3E5B8V4DE68E3F49C8F58Alv.jpg)
Sous Vide and Roasted Quail, stuffed with ratatouille - Les Saveurs Private Kitchen's photo in Causeway Bay Hong Kong | OpenRice Hong Kong
![GOLF KITCHEN RECIPE: TASTES OF QUAIL with Sous vide breast, confit Maryland, pinot jus, parsnip puree, hazelnuts, verjuice & lemon dressing Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, GOLF KITCHEN RECIPE: TASTES OF QUAIL with Sous vide breast, confit Maryland, pinot jus, parsnip puree, hazelnuts, verjuice & lemon dressing Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club,](https://www.fredbollacienterprises.com/wp-content/uploads/2020/05/subpage530501-orig-550x330.jpg)
GOLF KITCHEN RECIPE: TASTES OF QUAIL with Sous vide breast, confit Maryland, pinot jus, parsnip puree, hazelnuts, verjuice & lemon dressing Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club,
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