Pigeon
Course VIII of XII · Autumn 2026
Smoke first, then iron, then sweetness. A Vendée pigeon roasted over cherry wood, rested for as long as it cooked, and served with nothing but its own jus.
01Ingredients & producers
Pigeon
Marc Laurent, Famille Laurent
Vendée
Cherry wood
Paul Lacombe, Verger Lacombe
Lot-et-Garonne
02Pairing
Chambolle-Musigny 2016, Domaine Ghislaine Barthod
Zero-proofSour cherry, black tea and pepper
03Allergens
Contains celery and sulphites. The kitchen can adapt this course for most requirements with notice at the time of booking.