Boil cabbage, carrots, and shallots in salted water for two minutes.
Drain vegetables and refresh them in iced water before drying and placing in a dish.
Boil vinegar, oil, garlic, sugar, and coriander seeds in a saucepan.
Pour the hot liquid over the vegetables and allow them to cool.
Preheat the oven to 180°C.
Brown seasoned quails in a frying pan with butter and oil while basting regularly.
Transfer quails to a roasting tin and cook in the oven for two minutes.
Fry chanterelles for one minute in the remaining pan fat and season with salt and pepper.
Plate the quail with mushrooms and marinated vegetables, drizzling with sauce and garnishing with carrot tops.