Cut the cabbage into ribbons and boil in a pan with the canasta leaves and the leek.
Next, cut the quail into slices and mince part of it; cook the minced quail in oil, garlic and finely-chopped thyme. Once cooked, add the salt, black pepper and coffee powder.

Roll up the canasta leaves and tie together with the leek. Cook in the oven for 5 minutes at 160°.

Chop the potatoes and carrots until you have made a mirepoix and boil; next, whip and drain the mixture.

Add the butter and salt and mix.

Slice the mushrooms and cook between 80°–90°, with the butter and salt.

Add the orange sauce.

To serve, start with the purée on the bottom, lay two slices of quail on top of the carrot purée, then add the mushrooms and garnish with small drops of the orange sauce.