Serves 4


2 cooked beetroots

1 raw beetroot

4 pigeon fillets

8 fresh peeled lychees


60g butter

Olive oil

Salt and pepper


Warm the cooked beetroots in a saucepan with some butter and mix with 50g of the soft butter. Pass the puree through a sieve, season and put aside.

Peel and slice the raw beetroot into julienne, chop the lychees into dice and put aside.

Colour the pigeon fillets, skin-side down in a slightly oiled pan and leave to stand. Remove the skin with care and put in a preheated over (200°C) for 3 minutes.

Take the juices from the pigeon and mix in the diced lychees.

To serve, put the pigeon and lychee juice on the puree and place the fillet on top. Finish with a sprinkling of chives and the julienne of raw beetroot.

Take a look at two Michelin star chef, Akrame’s chef profile , to find out more about his incrediblecareer…