Le Pigeonneau d’Origine Française
This roasted pigeon was first presented on the table in a glorious golden brown on a wooden board, resting next to a light beige parsley root. This pigeon is from Brittany (more tender and fleshy), pan-seared, then slowly-roasted by drizzling oil all over in the pot.
Then, the bird entered the kitchen, and came out in a plate reposing on its own roasting jus, accompanied with beets and hazelnut crumble.
http://danielfooddiary.com/2016/01/20/ocfsingapore/