Anjou pigeon, crumble with ras el hanout, artichoke and shallot confit

Savoury recipe
Maxime Collard

Maxime Collard

It is said that Maxime Collard "reinvents the Belgian Ardennes with modern colours". The young chef gained a Michelin star a year after setting up his restaurant in an old village building renovated w...
  1. Composition

    - Anjou Pigeons
    - Potato blinis
    - Shallot confit
    - Crumble

  2. Anjou pigeons


    • Pigeon - 4
    • Butter
    • Salt and pepper

    Remove the pigeon breasts and thighs.
    Cook the thighs slowly in fat (to produce a confit) and just before serving, pan-fry the breasts in foaming butter.
    Season them with salt and pepper then leave them to rest in the oven.

  3. Potato blinis


    • Mashed potato - 50g
    • Egg - 1
    • Flour - 20g
    • Fresh cream - 50g
    • Olive oil

    Mix all the blinis ingredients together then give them a round shape and fry them in olive oil.

  4. Shallot confit


    • Shallot - 4
    • Red port - 1dl
    • Stock - 25cl
    • Butter
    • Balsamic vinegar

    Peel the shallots and then glaze them in the red port, white stock and butter mixture until nicely browned.

  5. Crumble


    • Flour - 100g
    • Butter - 100g
    • Almond powder - 75g
    • Sugar - 75g
    • Ras el hanout
    • Cumin

    Mix all the crumble ingredients and bake for 8 minutes in an oven at 180°C.

  6. Presentation


    • Poivrade artichokes
    • Spinach - 50g
    • Olive oil
    • Salt and pepper

    Cut the previously trimmed artichokes in four and fry in olive oil.
    Heat the artichoke puree and season with salt and pepper.
    Present all the components attractively on the plates.

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