Cailles aux raisins is a traditional dish originating from Provence. The dish is usually made with a combination of quails, shallots, butter, olive oil, vine leaves, chicken liver, cognac, white grapes, sage, bacon, chicken stock, salt, and pepper.

The shallots are fried in butter with the liver, cognac, sage, and grapes. The mixture is coarsely chopped and stuffed into the quails' cavities. A blanched vine leaf and a slice of bacon are wrapped around each quail, and they're tied with a string and roasted in the oven until cooked.

Cognac, grapes, and stock are mixed with the pan juices in order to make a sauce that's poured over the birds before serving.