While Chef Jean-Pierre Vigato likes to make cooking accessible to all, he also enjoys dealing with more exclusive products in his Michelin-starred restaurant. The recipe he gives us here is grilled pigeon and foie gras, with pan-fried herbs and short gravy with spices – something to bring a festive atmosphere to our tables!

Ingredients to serve 4

Short gravy and meat gravy vinaigrette

• Meat and poultry gravy*
• Butter
• Arachid oil, Xeres vinegar, Balsamic vinegar
• Thyme, Laurel
• Spices : cinnamon, curry, celery salt
• Salt, ground pepper

Short gravy: take half of the meat gravy*, reduce to a glazy aspect and add spices. Check taste and add brown butter. Set aside.
Meat gravy vinaigrette: reduce meat and poultry gravy with a few grains of pepper, a dash of balsamic vinegar, thyme, laurel, then allow to cool down. Once cold, add a dash of Xeres vinegar and work up with groundnut oil.
*Meat and poultry gravy: beef meat and roast chicken wings deglazed in water and cooked again, then sieved.

Pigeon and foie gras

• Two 350 gr / 12 oz pigeons
• Four 50 gr / 2 oz slices of foie gras

Remove pigeon breasts with their skin, set aside legs and bones.
Cook breasts in a pan after seasoning, with a litle oil, until chosen level of cookedness (preferably slightly underdone).
Allow to cool down for 5 to 7 minutes then remove skin and set aside – but keep warm.
Roast foie gras in a non-stick frying pan and place on a clean cloth.

Pan-fried herbs

• 150 g / 6 oz aragula
• 150 g / 6 oz baby spinach
• 100 g / 4 oz herbs (flat-leaf parsley, tarragon, chervil, cilantro, basil, chive)
• 1 diced shallot
• 100 g / 4 oz brown butter

Roast aragula and baby spinach in butter, season and drain.
Herbs salad : season herbs with meat gravy vinaigrette and diced shallot.

Setting up

In the center of a hot plate, place roast leaves then half a pigeon breast filet, then one foie gras slice, then other half of chicken breast.
Add  herbs salad and finish with short gravy plus one spoon of shallot and meat gravy.