THE ORB GETS A NEW SPIN
In traditional French cuisine, quail eggs are hard boiled, preserved in brine, and served as a cocktail snack. Delicious, but boring. Chef Justin Devillier of La Petite Grocery in New Orleans says “enough” with tradition. He takes the plum-shaped, yellowish-green orbs and turns them into inspired dishes featuring ingredients like blue crab, lamb, and quinoa, thereby offering a fresh perspective on an ingredient that’s either thought of as old and stodgy or that’s completely overlooked by American eaters. Chef Devillier has always been one to experiment, using his kitchen to revamp both French favorites and Cajun staples. At La Petite Grocery, New Orleans Magazine’s 2014 Chef of the Year adds a bit of the unexpected to iterations that we’ve either forgotten or never considered. With these treatments, the chef accentuates with flavors that orbit those of the quail egg without crashing into them outright. And for all you traditionalists and Francophiles, he even throws in a recipe for his spin on pickled quail eggs.