La STAR de mon 1er restaurant !

Today, we're cooking my interpretation of Orgueil through a great classic of French gastronomy 👨‍🍳 A dish that's as much charcuterie as it is pastry, it's of course... PITHIVIERS Available à la carte at Orgueil, 6 rue Popincourt 75011 Paris, @bonaloi.paris Let's get cooking! Ingredients: 1 potato puck Soy sauce and brown butter (which replace the fatty side of the foie gras) 2 pigeon fillets 100g spinach 1 sheet of puff pastry 150g stuffing: Pigeon heart stuffing Pigeon liver Cognac or Armagnac Pork belly 1 egg Espelette pepper Fleur de sel Pepper Pigeon jus Plate size: 20 cm in diameter SUBSCRIBE TO THE CHANNEL AND RING THE BELL. THAT'S ALL ❤️ ------------------------------------------ ► INSTAGRAM: https://shorturl.at/buHLN ► TIKTOK: https://shorturl.at/IJ136 ------------------------------------------ ► Restaurant Reservations: https://bit.ly/reservation-bonaloi-yo... ------------------------------------------ ► Production Team: Images: Thibault Destremau, Antoine Idczak Editing: Quentin Linlaud Miniature: Maxence Lamour, Quentin Legac ► Production Team: Eloi Spinnler Marion Donner Antoine Henry Antoine Idczak Clément Rufié Monica Dibambou Mondjo Thibault Destremau (Touko Studio) Amandine Meleard ------------------------------------------ ► Contact: [email protected] ------------------------------------------ #cuisine #zerodechet #antiwaste #easyrecipe #food #recipe #nowaste #0dechet #ecoresponsible #recipe #team #pride #pigeon #stuffing #dish 00:23: Intro 01:53: Preparing the potato puck 03:15: The stuffing 05:03: Cooking the pigeon 05:54: Mixing the mixture 07:04: Assembling the Pithiviers 08:23: The puff pastry 09:51: Plating 11:43: Unmolding 11:59: Serving 12:23: Outro