Pigeon - Anjou Pigeon served medium rare, green peas (“From France!” they stressed), Mille feuille potato with herbs, morel, bear’s garlic. The pink peppercorns added a pop to the dish. #Michelin #1michelinstar

Smoking! The Pigeon leg was served in a bowl of smoking rosemary. The Maître advised to eat it with my fingers 😁 #Michelin #1michelinstar