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.
No comments:
Post a Comment
Newer Post
Older Post
Home
Subscribe to:
Post Comments (Atom)
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