"400 g : pigeon, fresh
2 l : stock, pigeon
1 pch : salt, sea, to taste
1 no : star anise
0 no. : The Garnish
1 no : turnip, baby, fresh, peeled
1 no : carrot, baby, fresh, peeled
1 no : broccoli, floret, trimmed
0.5 no : artichoke, purple, fresh, trimmed
1 no : porette, cleaned
1 tbsp : bean broad
1 no : onion, young, fresh, peeled
1 no : quail, egg, fresh
250 ml : wine, red
2 no : bone marrow
1 slc : bread, French
0 no. : The Ravioli
1 piece : wanton skin
1 cl : garlic, fresh, peeled, chopped
1 bch : chervil, fresh
1 bch : chervil, fresh
1 bch : chive, fresh
0.5 bch : parsley, fresh
500 g : spinach, fresh
250 g : lettuce, round
500 ml : cream
"

"The Pigeon
Heat up the pigeon stock with sea salt and star anise in a pot over medium heat. Once boiled, turn to simmer and add the pigeon. Poach the pigeon until cook, remove and keep warm.

The Garnish
Blanch all the vegetables separately in salted boiling water until just done. Remove and refresh with iced water.
Poach the quail egg in red wine, slice the marrow and place on the roast.

The Ravioli
Blanch all the herbs and lettuce in boiling salted water for a few seconds. Remove and refresh in ice water. Drain away the water, sauté them in little butter and garlic, season, add the cream and reduce to thick consistency then cool down. Fill the skin with mixture. Cover with damped cloth.

Serve
Serve with vegetables, the poached quail egg, the bone marrow toasted and the herb ravioli."