Hey guys! Today we’re going to make a lovely buckwheat & pigeon dish! Inspired by fields on grain and the beautiful autumn season that’s coming up! It’s a pigeon breast with a confit leg bitterbal, a liver & heart cream, corn cream, puffed buckwheat and a buckwheat and pigeon sauce! All great recipes, so enjoy guys!
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23 Comments
Are you a working chef,or just a YouTube chef
Perfect dish meastro !!
Beautiful process, concept and plating! How long did the whole process take with a single person?
speechless
What an insanely good looking dish. Beautifully put together and those flavors must work so well together
Jules, wow, this one blows my ind even more than your others! So inspiring, so technically correct, perfection!
Hi Jules, it seems great as usual and I can imagine the work behind it. First of all I'm hyped about the dish-creation video, then I have a question: you very often use celeriac, is it just personal taste or there are technical reasons that make it particularly suitable for the dishes you're making?
Why do you first cook the buckweed, and than dry it. Can’t you just dry it?
Why do you first cook the buckweed, and than dry it. Can’t you just dry it?
When water is heated until it becomes a gas when cooking it's called evaporation, not vaporization. 🙂
spin your hot plate in the pass to keep it warm 🤣🤣
Mooi gerecht! Welke temperatuur zou je voor de borst aanhouden?
Absolutely beautiful 😍 😋
Piece of art
Link per comprare Stampini spighe di grano?
I can’t wait for this man’s next video
Should I be using a tall narrow pot or a wide short pan to reduce the sauce? And why pls.
where can I buy blue grain molds? do you have a link🙏🏽
Hi 🙂 no more vidéo ?
Exciting times
I love your thinking pattern with the time of the season. I hope you tell us what we should start with that takes hours till the shortest. I keep jumping when you start to say blanch one minute and then place on 50c in the oven for hours. 😂😮
6:23 I want to know this blender name
Hi jules i m chef Assmamalaga