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An autumnal sweetcorn soup featuring roasted corn kernels and pan-seared wood pigeon crowns finished with smoked bacon and vegetables.
Marinated wood pigeon roasted and served with a fresh pear, hazelnut, and chicory salad tossed in a gin-infused vinaigrette.
Roast pigeon crowns served with earthy mousseron mushrooms, bacon, and blanched peas finished in a savory chicken stock glaze.
Roast pigeon crowns seasoned with orange sugar, served with fresh mango salsa, mango purée, and a rich sesame-wine reduction.