Serves 4
2 pigeons of 450 g each
320 g fresh morels
120 g shelled beans, blanched
120 g shelled peas, blanched
40 g Fallot hot mustard
25 cl liquid cream
salt, pepper, butter, star Phlox
2 pigeons of 450 g each
320 g fresh morels
120 g shelled beans, blanched
120 g shelled peas, blanched
40 g Fallot hot mustard
25 cl liquid cream
salt, pepper, butter, star Phlox
Gut and dress the pigeons, brown them in the butter, season and then put them in an oven at 165°C for 7 mins.
Wash and pan-sear the morels in butter, add the cream, the Fallot hot mustard and season.
Add the broad beans (served green) and peas when serving.
De-bone the pigeons, separate the pieces and serve.
(Français) Douceur piquante
(Français) Nuage sur le lac Léman
(Français) Pause dans les sous-bois
(Français) Macaron à la moutarde
(Français) Paleron de bœuf à la moutarde aux cèpes et au thé fumé
(Français) Pâté en croûte sucrine et crème de moutarde aux feuilles de coriandre & à l’orange
Crunchy salad with langoustines
Roast epoisses in a gingerbread and orange nonette
Cod in Fallot mustard with gingerbread crumbs
Calf’s head sauce Gribiche prepared our way
Rabbit cooked several ways
Chicken Fricassee with Fallot Dijon Tarragon Mustard
Thick salmon with Fallot Dijon Basil Mustard
Snails and Squid in Dijon Mustard
Pig’s Trotters Cromesquis with Fallot mustard “à l’ancienne”
Chantilly Oysters with Burgundy Verjuice
Fresh Crayfish Delight, Virgin Citrus and Tarragon Mustard
St. Pierre Fillet, Asparagus and Walnut Mustard
Red Mullet Artichoke Basil Mustard
Rice Crackers with Basil Mustard
Roasted Pigeon, Morels in Fallot Hot Mustard Cream
Calf’s Head Seasoned with Tarragon Mustard
Beef Fillet with Carrots, Fallot Blackcurrant Mustard
Jumbo Gambas à la Plancha, Fennel with White Balsamic Vinegar
