#chefseries: April/May 2018 – Pigeon & Pastilla cannelloni
Cauliflower, Potato, Pigeon, Pigeon jus, Mushrooms grue de cacao
It seems like pigeon dishes are flying all over the culinary world (no pun intended). They’ve been a highly sought-after ingredient at quite a few culinary competitions, the latest being the San Pellegrino Young Chef 2018 awards that saw so many inspirational dishes presented at each stage.
Relatively gamey in taste, i expected just a tinge of its pungent flavour. A pleasant surprise to my taste buds, the gaminess of the meat was well masked by its natural pigeon jus and savoury mushrooms, and paired really nicely with the mildly seasoned cauliflower. The second surprise came with the cacao bits – bitter to the T yet somehow, wonderfully addictive with the savoury pastilla.
Albeit the (super) late delay, i will be posting about our Bali trip next, so do keep a lookout for the new Bali spots and gems in the next post!