Ingredients
Risotto
250griso vialone nano
100g white onion
2bay leaves
3000gvegetablebroth
75g white wine
100g butter
250g parmesan
150g olive oil
Salt & black pepper, to taste
Parsley puree
300g flat leaf parsley
300g curly parsley
Snails and garlic wine
100g white wine
10g garlic
50g butter
150g pancetta
100gcarrot
100gshallot
30g garlic
50gthyme
50gtarragon
20gparsley
1tin snails
400ml nage
50ml Pernod
Cauliflower puree
150g blanch cauliflower
150g cream
50g almond powder
Pigeon sauce
5kg pigeon bones
100g carrots
100g onions
100g celery stick
1/2 garlic head
50g tomato paste
5l chicken stock
0.5g veal stock
100g Paris mushrooms
200g finely sliced banana shallots
100g Brandy
100g red wine vinegar
1.5l red wine
2dehydrated orange zest
5 juniper berries
10 black peppercorns
Bay leafe
Thyme
Method
Risotto
In a large sauté pan cook the chopped onions with the garlic and the bay leave until translucent, add in the rice and cook until Tran lucid as well. Pour in the white wine and cook until total evaporation, then cook with the warm stock, without stopping and making sure to beat the risotto on the side of the pan. This will ensure the risotto to be creamy. When the rice is translucent with a little white point in the middle taste it and check that it is still all dente. Pick and clean the parsleys then plunge into boiling salty water cook until the leaves break in between your fingers, blend at 80 degrees with a little of the blanching water for 8 mins, pass and chill. Remove from the heat and add in the parmesan cheese the butter and a little bit of cream. Check the seasoning and the fluidity of the risotto to finish put in the olive oil and a little more parsley puree to taste.
Snails and garlic wine
First rinse the snails a few times with some fresh water. Then cook them with a pot au feu garnish until they become tender. Strain them. Pan fry with some butter and deglaze with the garlic infused white wine. Check the seasoning.
Cauliflower puree
Blitz the entire ingredient at 80°C for 8 minute. Refresh in the blast chiller.
Pigeon sauce
Roast the pigeon bones until golden in an roasting tray, strain then roast the garnish adding the tomato paste at the end. Put everything in a high stockpot to cook for at least 5 hours. Pass through a fine chinois.
Reduce to a proper consistency.
Slice the paris mushrooms, shallots, and add to the crushed juniper berries and black pepper corn. In a small rondelle pot caramelize the mushrooms and shallots deglaze with the red wine vinegar, brandy, and the red wine. Put in the rest of the aromatic garnish. Reduce by one third before adding in the pigeon stock.
When the sauce is reaching the proper consistency, pass through muslin cloth twice, check seasoning.