All dishes:

Game birds

Flambé woodcock

Game birds

Roasted pheasant with mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Game birds

Roast partridge with black truffle

Game birds

Grilled wood pigeon à la goutte de sang with porcini mushrooms

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

Game birds

Wood pigeon fillet with porcini mushrooms

Game birds

Roasted quail stuffed with mushrooms

Game birds

Roasted wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Game birds

Woodcock casserole

Game birds

Roasted pheasant with eggplant

Game birds

Wood pigeon with porcini mushrooms

Game birds

Young partridge in parchment

Young Partridge : under 8 months old.

Game birds

Roast quail with black and white grapes

Game birds

Roasted mallard

Game birds

Woodstock of salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Game birds

Roasted woodcock with black truffle

Game birds

Roast quail with figs

Game birds

Casseroled woodcock with mushrooms

Game birds

Roasted pheasant

Game birds

Roasted woodcock with wild mushrooms

Game birds

Quail in parchment

Game birds

Quail fillet with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Game birds

Wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Game birds

Provençal quail skewers

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Game birds

Roast partridge