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Ingredients (serves 4):
2 Mesquer pigeons (450 g each), 1 bunch of locally-grown green asparagus, 200 g rhubarb, 10 g brown sugar, 1 bunch minutina (a herb often used in Mediterranean cuisine).
Preparation:
Presentation:
Put the rhubarb in the centre of the plate, arrange the fillet and legs around it attractively, add the asparagus tips and herbs, and sprinkle the cooking juices over the dish.
Restaurant Le Montaigu
Domaine de la Bretesche (44 780 Missillac - France)
www.bretesche.fr
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