For Michelin-star approved pigeon, take inspiration from Michel Roux and his pigeon roti et petits pois a la Française
Pigeon is far from humble on the plate. In fact, it is Michelin-starred chef approved. Take inspiration from Michael Roux and recreate his Le Gavroche pigeon at home. Taken from the Le Gavroche Cookbook, this pigeon roti et petits pois a la Française will make an indulgent at-home supper. And all from one of the most inexpensive and sustainable meats available.
It should come as no surprise that the top chefs champion pigeon. It is sustainable, lean, inexpensive and – most importantly of all – absolutely delicious. So follow their lead and recreate truly exceptional restaurant fare at home. Try Nick Weston’s woodpigeon carpaccio, a dish pigeon lends itself perfectly to. And pigeon is also excellent in a salad – particuarly one approved by a Michelin-starred chef. Michael Caines’ salad of woodpigeon, mangetout and hazelnuts is excellent all year round. And learn more about why top chefs name pigeon as their favourite game meat, read why we should cook pigeon, the chef’s favourite.
MICHEL ROUX’S PIGEON ROTI ET PETITS POIS A LA FRANÇAISE
From Le Gavroche Cookbook, reprinted to mark the restaurant’s 50th anniversary
Preparation time: 1 hour 10 minutes
- 4 pigeon (450g each)
- 4 carrots, peeled and julienned
- 12 cocktail onions, peeled and kept whole
- 200g ventreche or pancetta
- 600g shelled peas
- 200g butter
- 500ml chicken stock
- 1 round lettuce, shredded
- Salt and pepper
Prepare the pigeons for roasting: season inside and smear with oil. Roast in a hot oven (210°C/410°F/Gas Mark 6) turning on all sides for 7-8 minutes. Leave to rest before taking off the bone and trimming.
Blanch the vegetables and refresh in iced water, keeping them firm. Blanch the ventreche for 5 minutes then cut into small lardons. Put the peas in a pan with a little butter.
In a separate pan, gently fry the ventreche until just starting to colour then add the onions and carrots. After a few minutes add the peas and just enough stock to moisten. Simmer and mix in some cold butter to thicken and enrich. Finally, add some shredded lettuce to wilt.
Flood the plate with the stewed peas and place the pigeon on top.