Mrs Leguen’s pigeon with raspberries and smoked eel
Michelin star Nicolas Magie brings you another sensational recipe that fuses tradition with a modern flair, characteristic of his Relais & Châteaux restaurant, Le Saint-James Bouliac.
Keywords
- hotels & travel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 4 350g pigeons
- 40g of smoked eel
- Juice of a lime
- Thyme
- Garlic
- Salted butter
- 200g raspberry pulp
- 1.5g gellan
- 1.5gagar agar
- 4 fresh raspberries
- 10cl lemon vinegar
- 400g chanterelles, cleaned
- 10g salted butter
- 150g cream
- 150g white chicken
- Salt
- Espelette pepper
- 300g candied boneless pigeon thighs
- 1 bunch of chopped coriander
- 1 piece of bread of 50×10 cm
- Pigeon carcasses
- ½ stickof celery
- 1 carrot
- ½ leek
- 1 onion
- 1 head of garlic
- ½ litreof chicken stock
- 1 lime
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