PIGEON

This simple name belies the elegant work of culinary art showcasing tender, flavourful white meat brightened by the sweetness of beetroot and mandarin orange. The panseared pigeon breast is covered with grated piedmont hazelnuts and accompanied by pigeon jus with hazelnut puree, beetroot emulsion, pickled baby beetroot, shaved raw candy-striped chioggia beetroot, beetroot leaves, beetroot cress and beetroot soil. Mandarin orange gel and dehydrated mandarin orange fillets provide the ultimate finishing touch.