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Pairings & recipes / Roast pigeon

Roast pigeon

with the cuvée Phœnix · Blanc de Noirs Extra-Brut Grand Cru

Roast pigeon with chanterelles and reduced jus
Recipe 01

Roast pigeon with chanterelles and reduced jus

Time · Prep 20 min · Cook 30 min · serves 2

Ingredients

  • 2 pigeons (500 g each, trimmed)
  • 200 g fresh chanterelles
  • 2 shallots
  • 150 ml chicken stock
  • 30 g butter
  • Salt, black pepper

Method

  1. Preheat the oven to 220 °C. Season the pigeons with salt and pepper.
  2. Brown the pigeons in a casserole dish with 15 g butter, 3 minutes per side.
  3. Roast for 15 minutes for a pink result. Rest for 5 minutes under foil.
  4. Sauté the sliced shallots in the remaining butter, add the chanterelles and cook for 5 minutes.
  5. Deglaze the casserole with the chicken stock, reduce by half and adjust seasoning.
  6. Plate the pigeons whole or halved with the chanterelles and reduced jus.

Why the pairing works. Phœnix, a 100% Grand Cru Pinot Noir from Bouzy, delivers a vinous structure and depth that matches the dark, rich meat and reduced jus of roast pigeon. Its extra-brut dosage retains enough freshness to balance the earthy notes of the chanterelles.

Roasted pigeon supremes, parsnip purée and rich jus
Recipe 02

Roasted pigeon supremes, parsnip purée and rich jus

Time · Prep 25 min · Cook 35 min · serves 2

Ingredients

  • 4 pigeon supremes (skin on)
  • 300 g parsnips
  • 100 ml double cream
  • 200 ml game stock
  • 1 sprig of thyme
  • 40 g butter
  • Salt, white pepper

Method

  1. Peel and chop the parsnips, cook in salted boiling water for 15 minutes, then drain.
  2. Blend the parsnips with the cream and 20 g butter until smooth; season to taste.
  3. Reduce the game stock with the thyme by half over high heat; finish with 10 g butter off the heat.
  4. Season the supremes. Heat the remaining butter in a frying pan over high heat.
  5. Sear the supremes skin-side down for 3 minutes, turn and cook for 2 minutes for a pink result.
  6. Plate the purée as a quenelle, lay the supremes on top and spoon over the rich jus.

Why the pairing works. The body and depth of Phœnix Blanc de Noirs, from 100% Grand Cru Pinot Noir from Bouzy, engage with the meaty character of pigeon and the length of the game jus. The sweetness of the parsnip softens the extra-brut dosage without weighing down the pairing.

Other pairings of this cuvée

Discover the cuvée Phœnix ← All pairings