 📷 Maldycke.
Mouthwatering minimal dinner by progressive Belgium chef and owner of Maldycke Catering, Bram Vandycke. Pigeon roasted in it's hay with local brussels sprouts, the best white mushrooms and anna potatoes/Pommes Anna made with celeriac. Pomme Anna is a true french classic normally made with only potatoes but Chef Bram used celeriac instead for a simple but delicious meal. Pigeon meat is dark and very tender. Look for it in gourmet markets. It's varieties include the squab, the wood pigeon, and ring dove. You can also substitute it for this recipe by using Cornish game hens which are larger.
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