Quail egg, clams and radish salad

METHOD
Cut the grapes into four and place in a bowl with the verjus, cover with cling film and let rest overnight.

Place the garlic and oil in a pan and heat for 1 minute. Add the washed clams and wet with the white wine, cook until the clam shells are fully open.

Take off the heat and discard any clams which are not open.

Take the meat off the shell and strain the cooking liquid.

Pass the cooking liquid back in the pan and reduce to 1/3 the original size, take off the heat and add the crème fraîche. Chill for 3–4 hours, or overnight.

To plate, strain the grapes, sprinkle the seeds, the diced beetroot and clams. Add the quail eggs and dress with crème fraîche.

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