This dish is from Poitou-Charentes.
I promise this is what it’s supposed to look like. What is it exactly? Let’s cut into it and I’ll show you:
This is roasted pigeon’s breast, stuffed inside a chicken’s breast, layered with braised cabbage and garnished with a circle of cabbage, peas, green beans, carrots, turnips and zucchini julienne.
The dishes I’m making are getting more bizarre, more difficult, and worst of all, less appetizing. It’s a damn shame when even I wouldn’t eat what I cook.
Though this recipe is actually one of my most difficult challenges, this dish looks like something a kid would make.
January 20th, 2017