Preparation

1. Finely chop your preserved lemons with the garlic cloves and mix to form a paste. Add the saffron pistils. With care and patience, slide your fingers between the skin and flesh of each quail to separate them without tearing the skin. For the more patient and dexterous, try peeling the skin off each thigh as well. Using a teaspoon, slide your lemon confit and garlic paste under the skin. Be generous!

2. In a gratin dish, mix the remaining paste with the olive oil and honey. Add each quail and marinate for at least 30 minutes.

3. Place the barley semolina in a large bowl and pour in 300 ml boiling water. Cover the bowl with cling film and leave to stand for 15-20 minutes.

4. Peel and cut your celeriac into 1 cm slices. Blanch them in boiling water for 2 minutes, then arrange them in another gratin dish with a drizzle of olive oil and a few spoonfuls of honey.

5. Gently wash and dry the black grapes, keeping the stems intact. Brush with olive oil and sprinkle with Fleur de Sel de Guérande.

6. Preheat the oven to 200°C and place the slices of celeriac in the oven. After 20 minutes, add the quails, arranged on their sides, one leg up. Add the Fleur de Sel de Guérande raisins next to the quails and roast for 10 minutes, then turn the quails over to the other side for a further 10 minutes. Finally, for the last 10 minutes of roasting, place the quails "normally", with the whites on top and the thighs facing down.

7. Remove from the oven and brush the quail, grapes and celeriac with the remaining marinade. Arrange 4 plates with a roasted quail on a bed of celeriac, a sprig of roasted grapes with Guérande salt, barley semolina, and the cooking juices on top.

8. The final Le Guérandais touch: Sprinkle with Fleur de Sel de Guérande to add a crunchy touch.