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Food and wine pairings
Autumn Table by Clément & Mathilde
Pigeon, fillets cooked on the crown, shredded leg meat with butternut, celeriac and chestnut purée, pigeon juice
CLASSIC WINE PAIRING
Be bold and pair pigeon with a generous, velvety red Graves wine...making it milder and smoother.
2 bay leaves
50g duck fat
1kg of chestnuts
2L of Bordeaux red wine
Espelette chilli pepper