It’s that time of year to start planning your Christmas party menu! What if you wanted to switch it up a bit and try something a little different? In our four-part series, we bring you ample poultry recipes to choose from.
In part four of our series, it’s Bistro Du Vin’s roast French pigeon with chestnuts and coffee mash. Find the full recipe here:
This is the last of our birdy recipes for Christmas! Follow #wndchristmas on Instagram for all things Christmas this festive season!
CREDITS:
Interview: Charlene Chow
Videography: Pearl Lim, Yuvaraj Uthaman
Editing: Pearl Lim
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