INGREDIENTS

(serves four)

4 wood pigeons
Salt and pepper
2tbs olive oil
1tbs balsamic vinegar
2tbs veal stock
4tbs Puy lentils, cooked
40g butter
25g mixed salad leaves
4tbs balsamic vinaigrette
4 bundles deep-fried vegetable crisps (carrot, parsnip, beetroot, celeriac)
Chervil

METHOD

Season eight wood pigeon breasts and pan-fry in olive oil until they turn pink. Deglaze pan with balsamic vinegar. Add veal stock, lentils and butter. Check seasoning.

Dress salad leaves with balsamic vinaigrette and arrange on plate. Slice pigeon lengthways and place on top of salad leaves. Spoon the lentil sauce over the salad. Top with the vegetable crisps and a sprig of chervil. Serve.

Michel Perraud