Technical Stages :

• Bring the raspberry vinegar to a boil along with bay leaves and peppercorns.
• Add the oyster mushrooms and cook on low heat for 15 minutes. Keep warm. Make a marinade with the olive oil, crushed garlic, cloves, thyme, bay leaf, salt and pepper.
• Spread over the quails using a brush. Let rest in the fridge 30 minutes.Fry quails in butter and honey on high heat for about 10 minutes until browned.
• Finish cooking in warm oven (180°C) until they caramelize.Deglaze the frying pan with the vinegar, game stock and marinade.
• Reduce, sieve, and whisk with butter. Dress each quail on plate surrounded with mushrooms.
• Coat with sauce.