Roasted pigeon, a "Ferrero Rocher" of truffle and foie gras, sauteed chard, and a cinnamon-flavor sauce from Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs by Phaidon Press Editors

  • shallots
  • bay leaves
  • cinnamon sticks
  • rosemary
  • juniper berries
  • leeks
  • hazelnut oil
  • chard
  • thyme
  • black truffles
  • black peppercorns
  • Port wine
  • apples
  • fleur de sel
  • pigeons
  • raw foie gras
  • gold leaf
  • cream
  • liquid nitrogen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.