Lightly smoked wood pigeon

Clean the pigeons.

Remove the breast from the carcass.

Dissolve the colorozo salt in water.

Leave the breasts to marinade in this solution for 12 hours.

Rinse the meat under cold running water for 30 minutes, sponge dry then remove the skin.

Remove the duck fat.

Blend the duck breast finely with the Debic Cream 35% to make a stuffing.

Season with salt and pepper.

Spread the stuffing on the breast with a spatula.

Keep chilled.

Blanch the spinach.

Dry.

Lay the spinach on the pigeon breast.

Place in a vacuum bag.

Cook for 25 minutes in a hot water bath for 65°C.

Peel the Jerusalem artichokes, dice finely then cook in salted water.

Blend finely with Debic Cream 35%.

Season with salt and pepper.

Dissolve the xanthan gum and konjac in 200 ml of stock.

Heat the remaining stock.

Add the black pudding.

Blend thoroughly.

Pass through a fine sieve.

Heat the Debic Cream 35% Dissolve the cinnamon and salt in it.

Blend the hot cream and both bouillons.

Add the chocolate last.

Pour onto a cooking tray lined with greaseproof paper, then cover with a butcher's film.

Leave to set in the refrigerator.

Wash the onions and chop into thick rings.

Caramelise the onion rings in Debic Roast & Fry until they are just cooked.

Heat the blackberry purée, add the whisky and bind with 1% xanthan gum if necessary.

Chill and then keep in a spray bottle.

Flash fry the boletus mushrooms.

Wash the cereals under cold running water, then prepare like a risotto using chicken stock.

Season with hazelnut oil.