Life style
Search for a wine

Do you have a special event to celebrate or are you planning a diner with friends? We will help you to find the perfect wine.

Did You know ?
Is decanting useful or not ?
Did you know ?

Tangy Mesquer pigeon with rhubarb and local asparagus

Home > Life style > Recipes > Tangy Mesquer pigeon with rhubarb and local asparagus
Recipe proposed by : Ludovic Le Chevalier
Recipe type : Game

Cooking cost : Affordable


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).



  • Remove the pigeon breasts and legs and set them aside in a cool place.
  • Peel the rhubarb, chop it finely, and cook it with the brown sugar in a covered pan for 5 minutes.
  • Peel the green asparagus and cook it in boiling, salted water for 4 minutes.
  • Shortly before serving, fry the pigeon fillets and legs, skin-side down, on high heat, for 3 minutes.
  • Finish cooking the legs in the oven at 180 °C for 5 minutes.
  • Turn the fillets skin-side up at the last moment and pour the cooking juices over them.


 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.

logo relais et châteaux

Restaurant Le Montaigu
 Domaine de la Bretesche (44 780 Missillac - France)

Tangy Mesquer pigeon with rhubarb and local asparagus

This recipe is a good match for

Submit your recipes

Exclusively for our members! 

As a member of the Club des Vignobles André Lurton, you are welcome to share your favourite recipes! After trying them out, our team will publish them on our site for everyone's benefit!

Not yet a member ? Sign up now !