Recipes from a Chef, French Cuis

Fabrice Giraud's Suggestion
Pigeon Coated with Mango Sauce

Serving Size: 4

Pigeon	4	pces
Mango Chutney	50	g
Poultry stock	30	gr
Wheat	200	g
Grany Apple	50	g
Raisins	10	g
Coconut	5	g
Pineapple	50	g
Flaked almonds	10	g
Onions	50	g
Tandoori	5	g
Pistachio oil	2	dl
Philo foil	2	pces
Olive Oil	10	cl
Butter	50	g

Preparation:

- Prepare and roast pigeons in oven.
- Half-way through add mango chutney.
- Coat pigeon with chutney in hot oven.
- Add tandoori in gravy.
- Make 4 rosettes with philo foils and bake in hot oven.
- Cook wheat in poultry stock with sliced onions, coconuts and raisins.
- Just before removing from heat, add almonds, apple and pineapple.
- Circle and season.
- Display rosettes on pigeon with gravy and wheat around.

Our Wine Expert's suggestion:

- Chateau Grand-Mayne, Saint-Emilion Great Classified Growth
- Chateau Beaucastel, red Chateauneuf-du-Pape

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