Didn't even try to maintain when I was told that pigeon was coming up next. That distinct, intense flavour of this little bird, I never seem to get enough of it. It's gamey, for sure, like beef and lamb, but never foul-smelling.

The lollipop-looking piece would be the drumstick—fried to a golden crisp, giving contrast to its fat-lined tender flesh. What I liked even better was the one that seemed to be done in "au sang" style, judging from its deep red hue. Laying snug in soft crepe with a wobbly cube of foie gras, it was decadence in every mouthful, yet suitably portioned for maximum enjoyment.