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A warm salad featuring seared pigeon breasts, crispy lardons, and sliced potatoes tossed in a rich walnut oil vinaigrette.
Pan-seared wood pigeon served with caramelized red wine sauce, roasted baby leeks, and sautéed wood-ear and wild mushrooms.
Pan-seared pigeon breasts served over oven-roasted chicory and mixed greens, finished with crunchy nuts, pickled walnuts, and walnut oil dressing.