Roasted pigeon, beetroot, fig and blue cheese

Ingredients

Beverages

  • 101kg water
  • 15g of mirin
  • 50g of white wine

Oils & Vinegars

  • 30g of balsamic vinegar
  • 40g of fig leaf vinegar
  • 25g of rice wine vinegar
  • 35g of white wine vinegar

Salad & Fresh Herbs

Cooking Sauces

  • 1l white chicken stock