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  Fabrice Giraud's Suggestion
Pigeon Coated with Mango Sauce

Serving Size: 4

Pigeon pces
Mango Chutney  50  g
Poultry stock 30  gr
Wheat 200  g
Grany Apple 50  g
Raisins 10  g
Coconut g
Pineapple 50  g
Flaked almonds  10  g
Onions 50  g
Tandoori g
Pistachio oil dl
Philo foil 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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