Strictly Fine Dining
Thursday 18 September 2008
Pigeon
Here is a roasted half pigeon, served with a potato pave, glazed beets, candied pistachio and pistachio cream and a pigeon jus tuille.
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Here is a roasted half pigeon, served with a potato pave, glazed beets, candied pistachio and pistachio cream and a pigeon jus tuille.
No comments:
Post a Comment