Quail with Smoked cherry and praline

Carefully remove the ribcage from the quail and marinate it with honey, soy sauce, salt, and oil.

Sear the quail in a pan until cooked through, adding butter at the very end.

Peel the Jerusalem artichoke and boil it with potatoes in a mixture of milk and water to reduce the intensity of the Jerusalem artichoke flavor.

Blend in a Thermomix with the addition of butter.

Prepare a caramel using sugar and water.

For the praline, take a nut mix, add red pepper, and combine it with the caramel.

Pit the cherries, mix them with cherry puree, and smoke them over onion skins.

Decorate with sublimated (freeze-dried) berries and microgreens.