After having spent the last 30 years in Mougins, Jean-Paul Battaglia has decided to open a restaurant : L'AFFABLE.
His dream has come true at 5 rue de Lafontaine in Cannes.

  Fabulous L'affable  

Seven times I have visited this place and I fall more and more in love with L'affable with every visit. Very well prepared food, the nicest staff and very good prices. Feels like home. ALWAYS end the nice dinner with a soufflé.... it is remarkable!! I love that you can see the kitchen while eating... nothing to hide. Everything is homemade, clean and tasty.



To book your table contact us by phone on 04 93 68 02 09, or use direclty our online form


Read our recipe

Marinated quail, vong-style

Nnumber of people : 6
- 1/2 cup minced shallots
- 1 tablespoon minced ginger
- 2 tablespoons palm or brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon cracked black peppercorns
- 2 tablespoons 5-spices powder
- 1/4 cup rice vinegar
- 1 cup soy sauce
- 6 quail
- Canola, grapeseed, or other neutral-flavored oil
The preparation
Combine the shallots, ginger, sugar, garlic, peppercorns, 5-spices powder, vinegar, soy sauce, and 1 cup watter in a medium saucepan and bring to a boil, stirring. Cool.

Cut along each side of the breastbone of each bird, then straight down through where the thigh meets the body; you will obtain 2 semi-boneless halves from each bird.

Strain the cooled marinade, then combine with the quail in a large bowl. Marinate for at least 3 hours, but no more than 24 hours.

When you're ready to cook, drain the quail of the marinade. Place 2 tablespoons oil in one or more large skillets and turn the heat to high. Sauté the quail, skin side down, until nicely browned, about 4 minutes. Turn over and brown the other side for 2 minutes, or until the quail are cooked through. Serve hot.
L'Affable 5 Rue la Fontaine 06400 Cannes France