Food Culture / Recipes

Pigeon, Plum


  • 1 Pigeon
  • Clarified Butter
  • Maldon Salt
  1. Clean well the pigeon and burn it slightly to eliminate the finer feathers.
  2. Once this is done, pour boiling water 3 times on the skin. Then mature it by leaving to dry in the fridge for a week.
  3. To serve, start by steaming the pigeon first for about 3 minutes and then in a pan with clarified butter, mark the skin on the side of the breast. Leave to rest on the grill in the heat for at least 15 mins.
  4. Finish it by cooking on a hot plate and clarified butter. Cut the breast from the carcass and cut it in half lengthwise.
  5. Serve a breast per person by lacquering with some butter and maldon salt.

Plum Concentrate

  • 3kg firm Yellow Plums
  • A pinch of Ascorbic Acid
  1. Make the juice from the plums without the core and add a pinch of ascorbic acid.
  2. Strain it using a cotton cloth and transfer to vacuum bags of more or less half liter each.
  3. Freeze it.
  4. Defrost it vertically until the water separates from the concentrate. With the help of long tweezers, divide the part of water and eliminate it, keeping only the concentrate.

Infused plum

  • 300g Red Plum Juice
  • Ascorbic Acid
  • 1 very firm Red Plum

Cut the plum in brunoise. Dip in the juice and infuse it with the help of a vacuum machine until it becomes transparent.

Fake Plum

  • 1l Water
  • 7g Alginate
  • 300g Plums without the seed
  • 100g of Butter
  • 0.4g of Xantana
  • 1g of Chlorur
  • 20g Umeboshi Paste
  • 20g Lemon Juice
  • 500g Sugar
  1. For the alginate, blend the water with the alginate, sieve and let it rest for at least 12h.
  2. Cut the plums into pieces and cook them very slowly in a saucepan with the butter. Cook until it is soft.
  3. Then blend with the rest of the ingredients to obtain a smooth and delicately savory cream. Sieve it and fill the hemisphere molds of about 2cm in diameter. Freeze it.
  4. Remove them from the mold and make spherifications in alginate. Leave them for 2 minutes in the alginate and strain them with the help of a Chinese spoon in clean water.
  5. Once rinsed with water, place them gently on a sugar bed about 1,5cm thick. Cover them with more sugar and let them dry for about 1h in the refrigerator.
  6. Rinse with water and dry.


  • 30g Pigeon Sauce
  • 5g Plum Juice

At the time of serving add the juice to the sauce.

Pigeon Sauce

  • 2kg Pigeon in small pieces
  • 1 Carrot
  • 2 White Onions
  • 1 Garlic
  • 1 bunch Thyme
  • 400g Shallot
  • 200g Butter
  • 10l Water
  1. Chop the pigeon, carrot and onion in small pieces.
  2. Cute the shallots in julienne.
  3. Brown the pigeon until is completely caramelized. Add the butter, vegetables and thyme.
  4. Add the water when the vegetables are brown and there is no liquid remained. Bring it to a boiling point and simmer for 12 hours. Strain and reduce until it’s caramel consistency.
About Author

Isabella Poti was born in Rome, and has furthered her pastry skills with experiences with chef Cloude Bosi in London and the Basquechef Paco Torreblancas.