Chef Billy Hannigan with Pigeon and Spatchcock en croûte.
Layers of spatchcock, foie & pigeon are held together with a chicken mousse made with morels and herbs.
Encased in spinach and wrapped in puff pastry.
Sauced table side with a velouté of foie gras.
👩🍳: @billy.hannigan
🏚️: @thecharles.sydney
📍: Sydney
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